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
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
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.