1 tbsp olive oil
1 large handful spinach
1 whole nutmeg, for grating
1 free-range egg
white wine vinegar
sea salt and freshly ground black pepper
1 slice gluten free bread, toasted
Try adding crumbled Feta or grated Parmesan to the dish to give it a lift.
Heat the oil in a pan over a medium heat, add the spinach, a small grating of nutmeg and season with salt and pepper.
Pop the lid on and cook on low for 1-2 minutes, until just wilted.
Meanwhile, bring a pan of water to a boil and reduce the heat to a simmer.
Add a splash of white wine vinegar and gently break the egg in as close to the surface as possible.
Cook for 2-3 minutes or until the egg is cooked to your liking.
To serve, place the spinach on the gluten free toast, top with the egg and season with salt and pepper.
Recipe adapted from: Good Food