Poached Eggs On Sourdough - cooking recipe

Ingredients

4 None large eggs
4 oz prosciutto, thinly sliced
2 oz baby spinach
4 slices sourdough bread

Preparation

Preheat broiler. Half-fill a large, shallow frying pan with water. Bring to a boil. Break eggs into a cup, 1 at a time, then slide into pan. When all eggs are in pan, allow water to return to a boil. Cover pan then remove from heat and let stand for 4 mins, or until a light film sets over egg yolks. Using a slotted spoon, transfer eggs, 1 at a time, to a plate lined with paper towels to blot up any poaching liquid.
Meanwhile, broil prosciutto until crispy.
Boil, steam or microwave spinach until just wilted. Drain then squeeze out excess water.
Toast bread on both sides then distribute between serving plates. Top each with prosciutto, spinach and a poached egg. Serve immediately.