The Spinach

1. Dice the bacon and the onion.

   

2. Fry the bacon until crispy. Skip this step if using oil.

   

3. Add the onion and fry until becoming soft.

   

4. Add the frozen spinach and cover with a lid. Mix from time to time.

   

5. When the water has nearly evaporated, add the crushed and diced garlic, salt and pepper, to taste. Cook for another 1-2 minutes and turn off the heat. Keep covered until ready to serve.

Poached Eggs

1. Put some water into a pot and bring to a boil and reduce the heat. The only movement that you should see in the pot should be bubbles on the bottom of the pot and on the sides, with no boiling.

2. In a small bowl or cup add 1 tablespoon vinegar. Crack an egg open and add to the bowl and swirl the bowl. After few seconds you will see the egg white turning white, like is starting to cook.

   

3. Drop one egg at a time into the pot. Leave in the water for 90 seconds - 2 minutes (the vinegar is speeding the poaching process), depending on how done you like your yolk. You can check by gently pressing on the egg white and the yolk to see if they are cooked to your liking.

   

4. Scoop and drop in cold water to stop the cooking. If you want your eggs to be soft, you can skip this step.

   

Serving

1. Place a generous amount of spinach on top of the toasted bread, place an egg on top, and decorate with red ball pepper slices.

   

Enjoy!