Open-face grilled sourdough sandwich with poached egg

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Open-face grilled sourdough sandwich with poached egg

1. Fry the slices of bread in a pan or oven with a little olive oil to make it crunchy.
2. Lightly cook the spinach with olive oil, garlic, salt and pepper and distribute the spinach over the bread slices.
3. Top with baked tomatoes cut into wedges and chopped feta cheese.
4. A poached egg goes on top just before serving.

Tips:

1. Always use fresh eggs as the egg white of older eggs has a tendency to spread out during poaching, and add around 2 tbsp. of vinegar per 1.5 litres of water. The water mustn't boil, but maintain a temperature of around 60-70 ⁰C when the eggs are in.
2. Don't forget to remove the stem of the spinach leaves. And quickly fry them in a hot pan to maintain the fresh green colour.