Pinch of salt
20 g (¾ oz) butter
1 garlic clove, minced
180 g (about 6½ oz/1 bunch)
English spinach, leaves stripped and washed
Drizzle of olive oil
60 g (2¼ oz) thinly sliced
105 g (3½ oz/½ cup) semi-dried (sun-blushed) tomatoes
4 thick slices sourdough bread, toasted
Shaved parmesan cheese, to garnish
To make the poached eggs, fill a large, wide frying pan with water, add the salt and bring to the boil over medium heat.
Arrange eight egg rings in the pan and crack an egg into each ring. Reduce the heat to low and poach the eggs until cooked to your liking.
Use an egg slice to remove the eggs and rings, drain on a clean tea towel and put onto a large plate until ready to serve.
Melt the butter in a medium saucepan over medium heat. Add the garlic and cook for about 1 minute, or until softened but not browned.
Add the spinach, cover with a lid and cook for 1–2 minutes, or until wilted.
Heat the olive oil in a separate frying pan over medium heat. When hot, add the prosciutto and cook for a few minutes until crispy, adding the tomatoes at the last minute to warm through.
Pop the toast onto serving plates, top with the spinach, eggs and the prosciutto mixture, scatter over some shaved parmesan and serve immediately.