For a slight twist on Sunday brunch, drizzle wilted spinach, avocado and poached eggs with some kecap manis – a sweet, tangy, dark brown Indonesian soy sauce.
4 slices rye bread
1 tbsp olive oil
1 clove garlic
375g baby spinach
1 tsp white vinegar
4 free-range eggs
1 avocado, sliced
50g sunflower sprouts
50g fried shallots
2 tbsp kecap manis
cracked black pepper, to serve
1 Toast the bread and keep warm.
2 Heat the oil in a frypan, add the garlic and cook over a medium heat for 1 minute, add the spinach and cook until it wilts.
3 Heat 2 cups of water in a shallow frypan, add vinegar and bring to a slow simmer. Crack the eggs one at a time onto a plate then gently slide into the pan, cook over a low heat for 3-5 minutes, spooning water over the eggs until yolks are soft cooked.
4 Divide the toast between four plates, top with the spinach, avocado and poached egg, top with sprouts, shallots, kecap manis and cracked black pepper.