INGREDIENTS IN PICTUREZoom
Melt a teaspoon of butter in a pan and toast slices of bread.
Quickly fry young spinach leaves in olive oil, add salt and set aside.
Boil a pot of water with a couple of tablespoons of vinegar, then lower the heat to a barely noticeable boil.
Crack the egg into a cup. Create a vortex in boiling water with a spoon with circular movements, then carefully pour the egg into the water.
Cook for about 3 minutes, then remove the egg with a slotted spoon and dab it on a paper towel to remove any excess water. Serve immediately.
Sprinkle a slice of bread with young spinach and a slice of cooked ham and place poached egg on top.