Poached egg on toasted sourdough with fresh baby spinach leaves and capers
- 1 cup baby spinach leaves
- 1 egg
- 1 slice sourdough bread
- butter to spread
- 1 tbsp Kato Classic Hollandaise or Kato Classic Hollandaise lite
- 1 tsp rinsed capers
Place the baby leaves in the steamer basket, making sure that they are all together without gaps in between them. When the water is boiling break the egg over the spinach, cover with the lid and steam for 2 minutes, or until the egg white is set but the yolk is still soft.
In the meantime toast and butter the bread slice. Using a spatula gently lift the egg with the spinach underneath and place over the bread. Top with 1 tbsp of Kato Hollandaise or Kato Lite Hollandaise, sprinkle with capers and serve immediately.