Poached Egg Breakfast Sandwich

• 2 whole English Muffins
• 2 whole Large Eggs
• 2 teaspoons White Vinegar
• 1 bunch Baby Spinach
• 4 slices Parmesan Cheese
• 1 whole Tomato, Sliced
• 4 slices Cooked Bacon
• Sea Salt
• Cracked Pepper

1. 1. Boil some water in a medium saucepan - fill it about half way up. Meanwhile, toast your English muffins in the oven on broil, just until toasted.
2. 2. When the water is boiling, add in two teaspoons of white vinegar. Gently crack one egg at a time into a small bowl or saucer. Spin the boiling water with a spoon and slide your egg into the water, one at a time. Allow the eggs to flow and use a spoon to gently nudge the whites back closer to the yolks.
3. 3. Cook for about 3 minutes for medium to firm yolks. Less time if you like them runny like I do. Remove from the eggs with a slotted spoon and hold the spoon over the pot for a moment to allow the excess water to drip off the egg.
4. 4. Build your sandwich. Toasted English muffin, baby spinach, cheese, tomatoes, bacon and top with a poached egg. Season with salt and pepper.

english muffins, eggs, white vinegar, spinach, parmesan cheese, tomato, bacon, salt, pepper

Taken from tastykitchen.com/recipes/breakfastbrunch/poached-egg-breakfast-sandwich/ (may not work)