Rye Toast with Poached Free-Range Eggs, Wilted Spinach, Avocado and Sprouts is drizzled with kecap manis – a sweet, tangy, dark brown Indonesian soy sauce.
Rye Toast with Poached Free-Range Eggs, Wilted Spinach, Avocado and Sprouts Recipe
Ingredients:
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
Method:
Toast the bread and keep warm.
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.
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.
Divide the toast between four plates, top with the spinach, avocado and poached egg, top with sprouts, shallots, kecap manis and cracked black pepper.
