What you need
- 3 handfuls of fresh baby spinach leaves or Asian greens
- 2 tablespoons of gomasio
- 1 tablespoon of white vinegar
- 1/2 teaspoon of umeboshi vinegar
- 2 organic eggs
- Cracked pepper and sea salt to taste
How to do it
Steam greens until wilted (3 to 5 minutes).
Sprinkle with ume vinegar and gomasio to taste. The plum vinegar can be replaced with a teaspoon of tahini as both will give a creamier texture. Chop into bite size pieces and place on a plate.
Bring a pan of water to the boil, then reduce heat to simmering point. Add vinegar and stir with a wooden spoon to create a whirl pool.
Break an egg into the centre, turn off the heat and leave covered until set (3 to 4 minutes). Repeat with second egg.
Place eggs on spinach and serve.