A toasted slice of Hovis Granary Medium Sliced on a plate, topped with wilted spinach and a perfectly poached egg, with the runny yolk spilling over the toast.

Poached Eggs & Spinach on Toast

A soft poached egg nestled on a bed of wilted spinach, served over crunchy toast. Perfect for a simple yet delicious breakfast or light lunch.

Hovis Granary Medium Sliced bread with a subtle shadow under it. The packaging is half transparent and half blue, decorated with images of mills, flour and wheat.

Made with Hovis® Granary® Medium Sliced

Preparation time: 10 mins

Cook time: 5 mins

Serves 2

Ingredients

2 Slices of Hovis® Granary® Medium Sliced
2 Teaspoons butter (softened)
2 Medium eggs
100g Spinach
Salt & Ground black pepper

Tip

Adding a splash (about 1-2 tablespoons) of white vinegar to the water helps the egg whites set faster, keeping the egg together.

Method

Boil a large pan of salted water. Crack eggs into separate mugs. Reduce heat to a gentle simmer, swirl the water, and gently tip the eggs in. Cook for 2-3 minutes, adjusting for your preferred yolk firmness.

A poached egg simmering in a metal pot full of boiling water.

Meanwhile, put the spinach into a frying pan with a splash of water, salt, and pepper. Allow it to wilt. Toast the Hovis® Granary® Medium Sliced bread, then butter it before topping with the wilted spinach.

A black iron frying pan sits on the hob with cooked green spinach leaves.

Remove the poached eggs from the water and dab gently with kitchen roll if they’re too wet. Place the eggs on top of the spinach-covered toast. Sprinkle over some ground pepper and serve immediately.