Eggs & Spinach on Rye
- 2 Eggs
- 1 Slice of Rye Bread
- 40g of Spinach
- Pinch of Black Pepper
- Place the eggs in a saucepan with enough water to cover them both. Bring the water to the boil and simmer the eggs for 3 minutes, then remove from the heat, drain, cool under running water and set aside. .
Toast the rye bread.
Layer the spinach on top of the hot toasted rye bread to wilt it slightly.
Slice the eggs in half lengthways allowing the gooey yolk to show, and place on top of the spinach.
Season with black pepper to taste.