Poached Egg on Spinach Cheese Toast

To prepare spinach cheese sauce: Wash and blanch spinach leaves and grind it into a fine paste adding little amount of water. To retain its colour, I have added 1/2 tsp of sugar while blanching.

In a heavy bottomed vessel, bring milk to boil. Add grated cheese. Gently stir the mixture in low flame. When the cheese gets melted, add spinach puree and mustard sauce. Give a boil.

Remove from flame. Whisk it nicely to get smooth, creamy sauce. Season it with salt and pepper. Let it cool. Apply butter on both the sides of the bread slice and toast it slightly in a preheated oven/grill.

Spread the spinach cheese sauce evenly over one side of the slice. Place it under a moderate grill/oven till it turns golden brown. In the meantime poach the eggs.

To poach the egg: Fill half of the saucepan with water and bring it to boil. Add a tsp of vinegar and a little bit of salt. When the water starts bubbling, keep the flame low.

Break the egg into a small bowl. Quickly swirl the simmering water with a ladle and gently drop the egg at the centre.

Let it cook for 2-3 minutes or until the yolk is firm but soft and the egg white gets solidified.

To check, remove the egg from water using a slotted ladle and slightly touch the yolk with a spoon. If it is too soft, drop it back into the water carefully and let it cook for a minute or two more. Once done remove the eggs using a slotted ladle and drain the excess water.

Place the poached egg on top of the prepared spinach cheese toast. Sprinkle a dash of red chilly powder and serve immediately.