Eggs Florentine with Mackerel on Toast

Make it

| Serves 2

1. Heat a deep pan of water over a low heat until just simmering and add the vinegar.
2. Crack the egg into a small cup and gently pour into the pan. Cook the egg for 2-3 minutes for soft poached or cook to your liking. Remove with a slotted spoon to remove excess water.
3. Melt the butter in a large pan and cook the spinach until wilted. Season and keep warm.
4. To serve, toast the Warburtons Toastie slices and spread with some butter.
5. Divide the spinach between the toast, followed by the mackerel and poached egg.
6. Serve immediately with a wedge of lemon for squeezing.