Breakfast treats

Crumpets with Poached Eggs and Spinach




Crumpets with Poached Eggs and Spinach


  • 2 teaspoons distilled white vinegar
  • 200g fresh baby spinach, rinsed
  • Freshly milled black pepper, to taste
  • 2 fresh eggs
  • 2 Kingsmill Crumpets
  • Freshly chopped chives, to garnish

Serves 2, 10 mins preparation time, cooking time, under 10 mins.

Fill a large saucepan with two thirds of water and bring to the boil, add the vinegar, reduce the heat and simmer gently.

Meanwhile, put the spinach into a separate non-stick pan and cook over a low heat for 2-3 minutes until wilted. Season with black pepper.

To poach the eggs, crack them into a small bowl and tip gently into the pan of simmering water and poach for 3-4 minutes or until the eggs start to set. Remove the eggs with a slotted spoon and rest on absorbent kitchen paper.

Meanwhile, toast the crumpets under a medium grill for approximately 2 minutes on each side or in a toaster. Transfer to a plate and spoon the wilted spinach evenly over the crumpet. Add the egg and season with pepper and freshly chopped chives.