Egg on toast with spinach recipe

Ingredients

• 1 large egg
• 1 slice wholemeal bread
• 1 small handful baby spinach leaves
• ½ medium tomato, sliced

1. Place the egg in a saucepan and fill with cold water until it covers the egg by 2 cm. Bring to the boil over high heat. Reduce the heat to low and simmer, covered, for 7–8 minutes.
2. Remove the egg with a slotted spoon and place in a bowl of iced water. Leave for 1 minute. Gently tap the egg on the bench to crack the shell and peel. Slice into rounds.
3. Toast the bread to your liking. To serve, top the toast with the spinach, tomato and egg.