Main Ingredients
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20 ml PnP butter, plus extra for spreading
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5 ml chilli flakes
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2 cloves garlic, finely chopped
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1 half bunch spinach, roughly chopped
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4 PnP eggs
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4 slices bread
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8 slices cooked ham
Method
Melt butter in a frying pan.
Fry chilli, garlic and spinach until wilted.
Poach eggs in simmering salted water until cooked to your preference.
Toast bread and butter it.
Layer spinach and ham on toast.
Top with a poached egg.
Season and serve.
Splurge:
Sprinkle poached eggs with ½ cup (125ml) grated parmesan cheese.
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