Eggs Florentine

Here’s a light but nourishing meal that can be made in a few minutes. The spinach soaks up the flavours of the fish sauce and chilli sauce. Eggs Florentine are extremely versatile and they go particularly well with spinach.

220 g (8 oz) fresh spinach
5 ml (1 tsp) Nam Pla fish sauce
chilli sauce – to taste
2 eggs
freshly ground black pepper

Clean the spinach then put it into a pan with a little water and cook for about 2 minutes. Drain the water from the spinach then stir the fish sauce and some chilli sauce into the spinach and keep warm. Meanwhile, poach the eggs in some lightly salted boiling water. Arrange the spinach on individual plates with the poached egg on top of the spinach and grind some black pepper on to the egg. Serve with triangles of toast.