Poached Eggs and Spinach on Toast

Bring a large pan of water to the boil and season with salt. Crack the eggs into two separate mugs and turn the water down to a gentle simmer. Swirl the water with a spoon and then one after the other, tip the eggs quickly into the water. Allow the water to settle and then cook the eggs for 2-3 minutes depending on how set you prefer the yolk.

Meanwhile, put the spinach into a frying pan with a splash of water and some salt and pepper and allow to wilt. Toast the  Hovis^Ⓡ Granary^Ⓡ, then butter it before topping with the wilted spinach. Remove the poached eggs from the water and dab gently with kitchen roll if they’re too wet, then place on top of the spinach. Sprinkle over some ground pepper and serve immediately.