Eggs Florentine on Toast

Put the wet spinach in a large pan with a lid and cook for 2 minutes or until wilted. Drain in a colander, squeeze out excess liquid and chop roughly. Stir in the butter and keep warm.

Put cold water to a depth of about 8 cm|3 inches in a wide pan and add the vinegar. Bring to a boil then turn the heat down until only a few bubbles rise to the surface.

Carefully break in the eggs and cook for about 4 minutes. Remove with a slotted spoon.