2 tbsp white wine vinegar
2 large eggs
1 tbsp olive oil
1 small handful baby spinach leaves, chopped
1 tsp chili flakes
juice ½ lemon
2 slices of gluten free bread
Serves - 2
Fill a large saucepan with water, add the vinegar and bring to a hard boil over a high heat.
Once boiling, reduce the heat so the water is simmering, then use a spoon to swirl the water into a whirlpool. Crack in both eggs and cook for 2 1/2 mins.
Meanwhile, in a small bowl, mix the spinach, feta, chili flakes, olive oil and lemon juice, and season well with black pepper. Toast the gluten free bread.
Pile the spinach and feta on the gluten free toast, then put a poached egg on top of each.
Recipe adapted from: Good Food