Poached Eggs on Sourdough with Spinach and Feta

Ingredients

• 4 thick slices sourdough bread
• 2 tbsp extra virgin olive oil
• 300g baby spinach
• 2 tbsp garlic-infused olive oil
• 1 lemon, juice only
• pinch of freshly grated nutmeg
• 8 large eggs, fridge-cold
• 1 tbsp white wine vinegar
• 120g feta, crumbled, to serve
• 1 tsp dried chilli flakes, to serve
• extra virgin olive oil, to drizzle, to serve
• 200g cherry tomatoes, halved, to serve
• ½ cucumber, cut into half-moons, to serve
• small handful of fresh mint leaves, roughly torn, to serve
• 1 tbsp extra virgin olive oil, to serve
• 1 lemon, cut into wedges, to serve
• Greek-style yoghurt, to serve
• Kalamata olives, to serve

Method

1. Toss the cherry tomatoes, cucumber and torn mint leaves together in a bowl with 1 tbsp extra virgin olive oil and a squeeze of lemon. Season well and set aside to sit while you cook — the tomatoes will release their juices into the dressing.
2. Bring a large, deep saucepan of water to a gentle simmer over a medium heat and add the white wine vinegar. You want lazy bubbles breaking the surface, not a rolling boil.
3. Heat the garlic-infused olive oil in a large frying pan over a medium-high heat. Add the baby spinach in two batches, tossing with tongs for 2–3 minutes until fully wilted and any liquid has evaporated.
4. Squeeze the lemon juice over the spinach, add the nutmeg and season well. Remove from the heat and keep warm.
5. Toast the sourdough slices in a toaster or under a hot grill for 2–3 minutes until golden and crisp at the edges. Brush each slice with extra virgin olive oil while still warm so it soaks in.
6. Crack each egg into a small cup. Stir the simmering water to create a gentle whirlpool, then slide in the eggs two at a time.
7. Poach for 3–4 minutes until the whites are fully set but the yolks remain soft and yielding. Lift out with a slotted spoon and drain briefly on kitchen paper. Repeat with the remaining eggs.
8. Place a slice of toasted sourdough on each plate and pile the wilted spinach on top. Lay two poached eggs over the spinach on each plate.
9. Scatter the crumbled feta and dried chilli flakes over each plate, then finish with a drizzle of extra virgin olive oil.
10. Serve with the tomato, cucumber and mint salad alongside, a spoonful of Greek-style yoghurt, a few Kalamata olives and a lemon wedge for squeezing over everything just before eating.