-bag of baby spinach
-2 cloves garlic
1. Fill pot half way with water and add a few tbsp of white vinegar and turn burner to max
2. Heat a frying pan to medium high and saute sliced garlic in olive oil until browned
then add bag of spinach, and S&P, and a pinch or 2 of nutmeg.
Saute until spinach is wilted, then add a squeeze of fresh lemon and set aside
but keep it warm.
3. Once your water has hit a full boil, turn it down to low/medium
Crack an egg into a small bowl, and slowly tip into the water.
Repeat with as many eggs as you are cooking.
Let eggs cook for about 2-3 min
Then scoop out with a slotted spoon and place on paper towel to drain water.
4. Toast your bread, and assemble with proscuitto, spinach, and top with the egg!