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Spinach, cream cheese and soft eggs on toast

(4 to 6 portions, 20 minutes)

  • 8 slices of bread of your choice
  • 60 ml soft butter
  • 50 ml white vinegar
  • 8 eggs
  • 100 g baby spinach
  • 30 ml olive oil
  • 230 g cream cheese
  • 8 slices pancetta or ham
  • salt and freshly ground black pepper

Butter bread on both sides. Heat a griddle pan until piping hot – it should literally be smoking. Fry bread for about 3 minutes on each side, or until golden brown and crisp. Set aside. Bring a pot of water to the boil and add vinegar. Using a slotted spoon, put eggs in the water one by one. Boil for about 6 minutes for soft eggs, or longer if you prefer. Fry spinach in hot olive oil for about 1 minute. Spread cream cheese to taste on fried bread. Divide pancetta between slices of bread, followed by warm spinach. Shell eggs and halve. Place on bread and season well with salt and black pepper. Serve immediately.