Ingredients

• 2 cups baby spinach

• 1 egg

• 1/2 avocado

• 1 tbsp butter

• 1 tsp olive oil

• 1 tbsp grated parmesan

• 4 cups water

• 1/2 tbsp distilled white vinegar

• pinches of salt and pepper

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Method:

Spinach

• Heat skillet to medium high heat

• Add the butter and olive oil

• When butter begins to bubble add the spinach

• Sautee the spinach until wilted and butter and oil absorbed

• Add the parmesan cheese and mix together

• Place on a serving plate and set aside

• Season with a pinch of salt and pepper

Avocado​

• Slice the avocado skin all the way around length wise to make two equal halves

• Twist to separate the halves 

• Remove the pit either by slipping a spoon between the seed and fruit or carefully hitting the seed with a sharp knife and twist and pull

• Remove the skin by carefully inserting a flat knife between the skin and the fruit and the fruit will slide out

• Place the seeded and halved avocado on top of the spinach

• Season with a pinch of salt and pepper

Poaching the Egg​​

• Crack an egg into a small shallow sided container like a ramekin

• Keep yolk intact

• Bring 4 cups of water to a gentle boil.  It's more than a simmer, you want to see a lot of bubbles but not a rolling boil

• Add the white vinegar to the lighty boiling water

• Use a slotted spoon and stir the water creating a whirlpool effect

• Carefully ease the egg into the spinning water

• Cover and cook for 3 mins

• Using the slotted spoon gently remove the egg

• Allow the excess water to fall off

• Place the egg on top of the Avocado

• Season with a pinch of salt and pepper