An energy packed start to the day.
- In a medium saucepan, boil enough water to cover the eggs, and add the vinegar. Make a whirlpool before cracking the eggs, and gently add the eggs to the water. Cook the eggs to your liking - soft, hard, or runny.
- Toast the sourdough, then top each slice with half the ricotta or feta cheese, and then the avocado and spinach.
- Gently drain the eggs and place on top of the bread.\r\nSeason with salt and pepper. Serve with extra spinach and a few cherry tomatoes or slow roasted tomatoes.