Gordon Ramsay\'s Great British Pub Food

Anchovies on toast

with poached egg and spinach

This simple but delicious combination of salty anchovies,

creamy poached eggs and earthy spinach atop crunchy

toast makes a fantastic weekend brunch.

First, poach the eggs in a dvance. Bring a pan of water to a simmer.

Add a few drops of vinegar and swirl with a s lotted spoon to create a

whirlpool effect. Cook the eggs two at a time: crack one into a small

bowl and ge ntly s lide into the centre of the whirlpool; repeat with

another egg. Poach for about 3 minutes until the whites are set but

the yolk is still runny in the middle. Remove each egg with a slotted

spoon a nd slide into a bowl of cold water to st op the cooking process.

Repeat t o cook t he other eggs.

When you are ready to se rve, heat the olive oil in a wide pan. When

hot, add the sI-' "ch leaves and stir over a high heat until the spinach

has just w ilted. Remove f rom the heat and season well with salt,

pepper a nd a grating of nutmeg. Meanwhile, toast the bread slices

and reheat t he eggs in a pan of gently simmering water for a minute.

Place the toasts on warm serving plates and pile the wilted spinach on
top. Drape t he anchovies over the spinach. One at a time, remove the
poached eggs from t he pan with a slotted spoon. Dab the bottom of the
spoon w ith kitche n paper t o soak up any water, then place the egg on
top of the anchovies. Grind over a little black pepper and serve at once.

SERVES 4

4 large eggs

few drops of white wine

or cider Vinegar

1 tbsp olive oil, plus extra

to drizzle

300g spinach leaves,

washed and dried

sea salt and black pepper

nutmeg, to grate

4 slices of brown soda

bread

12 anchovy fillets in oil,

halved if large

SAVOURIES WI.TH TOAST 43