Poached egg with crostini and spinach

Name: Poached egg with crostini and spinach
Ingredients: 4 Eggs; 4 double tomato concentrate from Mutti; 5 Apple cider vinegar; 4 Bread; 20 g Butter; 400 g Fresh spinach; Salt and pepper

Poached egg with crostini, spinach and tomato.

This recipe is prepared with authentic Italian tomatoes from Mutti. No canned tomato is as beautifully red and naturally flavored as those from Mutti. All tomato products are made from 100% Italian tomatoes. To peel the tomatoes, they are peeled (unique cold peel technology) instead of boiled: this preserves the flavor of the fresh tomato!

Ingredients

4Eggs

4double tomato concentrate from Mutti

5Apple cider vinegar

4Bread

20gButter

400gFresh spinach

Salt and pepper

Preparation

If using unwashed spinach: clean the spinach, wash under running water, and let drain. Squeeze out the moisture and sauté in a frying pan with the butter, a pinch of salt, and black and pink pepper.
Bring a pan of plenty of water, the apple cider vinegar, and 3 tablespoons of the double concentrate to a boil.
Turn off the heat as soon as the water boils and use a fork to create a whirlpool in the center of the pan: crack an egg into this whirlpool each time and, once cooked, carefully remove it from the pan with a slotted spoon. Let drain well.
Toast the bread in the oven and spread the remaining double concentrate over it.
Serve the eggs with the toasted bread and the warm spinach with butter.