Poached Eggs on Sourdough with Spinach and Feta

• 4thick slices sourdough, 320 g total
• 2 tbspextra virgin olive oil
• 300 gbaby spinach
• 2 tbspgarlic-infused olive oil
• 30 mllemon juice
• pinch of freshly grated nutmeg
• 8large eggs, fridge-cold
• 1 tbspwhite wine vinegar
• Fine salt, to taste
• Black pepper, to taste
• 120 gfeta, crumbled
• 1 tspdried chilli flakes (optional)
• 1 tbspolive oil (optional)
• 400 gcherry tomatoes, halved (optional)
• ½cucumber, cut into half-moons (optional)
• small handful of fresh mint leaves, roughly torn (optional)
• 1 tbspextra virgin olive oil (optional)
• 1lemon, cut into wedges (optional)
• 150 gfull-fat Greek yoghurt (optional)
• 120 gkalamata olives (optional)

Method

1. 1If making the optional salad, toss the tomatoes, cucumber and torn mint with their 1 tbsp extra virgin olive oil and a squeeze from the optional lemon wedges.
2. 2Bring a large deep saucepan of water to a gentle simmer and add the vinegar. Crack two eggs into separate cups and slide them into the still water, keeping them apart. Poach for 3–4 minutes until the whites are set. Lift into a bowl of warm water while cooking the remaining eggs in three more batches.
3. 3Meanwhile heat the garlic-infused oil in a large frying pan. Wilt the spinach in two batches for 2–3 minutes, allowing excess liquid to evaporate. Stir in 30 ml lemon juice, nutmeg, salt and pepper, then keep warm.
4. 4Toast the sourdough in batches and brush with the 2 tbsp extra virgin olive oil. Divide the spinach between the four slices. Lift and drain the eggs, placing two on each toast.
5. 5Scatter over the feta. Add any optional chilli flakes or extra oil, and serve with any optional salad, yoghurt, olives and lemon wedges.

Per serving

kcal

594

protein

29.5g

fibre

4.9g

carbs

45.3g

fat

32.5g