15ml white vinegar
Lemon Wilted Spinach:
¼ small onion, diced (optional)
150g baby spinach leaves, rinsed
5ml lemon zest
Salt and milled black pepper
2-4 slices Albany Superior Low G.I. White Bread
15ml lemon juice
Milled black pepper
Parmesan cheese shavings
Half fill a large saucepan with cold water and add the vinegar.
Bring to the boil over a moderate heat and then reduce the heat to a low simmer.
Crack an egg into a tea cup.
Using a wooden spoon, stir the water to create a gentle whirlpool.
Carefully tip the egg into the water.
Cook for 2 – 3 minutes for a soft yolk or 3 – 4 minutes for firm.
Remove egg from the water, using a slotted spoon. Trim the whites around the edges for a neater look.
Set aside and poach the remaining eggs.
Lemon Wilted Spinach
Melt the butter in a pan and gently fry the onion for 3 – 4 minutes.
Increase the heat and add the spinach, cooking for 2 – 3 minutes, or until wilted.
Finely grate lemon zest over the spinach and season with salt and pepper.
Melt the butter and lemon juice in a small pan and season with pepper.
Arrange 1 or 2 slices of toast onto a serving plate.
Top with some of the wilted lemon spinach, 1 or 2 poached eggs.
Drizzle a little of the lemon butter over the eggs and top with shavings of Parmesan cheese.