Poached eggs on spinach with toast

Bring the water to a boil with a touch of white vinegar.

Swirl the water slowly in a circular motion and crack the eggs into it one by one; give it one more swirl to form the eggs.

Poach about three to four minutes for a medium egg, turning the heat off about halfway through so the outside does not overcook.

Cook the spinach with red chili flakes, a little garlic and butter, to serve as a bed under the eggs, with toast on the side.

Blot anything with too much liquid or oil on a paper towel before plating.