Cooking Instructions
1.
Heat the
beans (1 tin)
,
everything sauce (1 jar)
and
chipotle paste (10 g)
in a saucepan over a medium heat for 10-12 minutes, until reduced to a thick sauce. Add a splash of water if it looks too dry.
2.
Heat a large saucepan of water to a gentle rolling simmer. One by one, crack each
egg (4)
into a small container or ramekin, swirl the water to create a vortex, then gently tip each egg into the vortex. Poach for 4-5 minutes, or until cooked to your liking.
3.
Meanwhile, toast the
bread (4 slices)
and steam the
spinach (120 g)
until just wilted. Serve the beans on the toasted bread with the spinach and poached eggs on top.