- 200 g crumbled Danish feta
- 1 T crème fraîche
- 70 g green olives
- 1 T white vinegar
- 1 free-range egg
Mix the feta with crème fraîche until combined. Fold through the pitted and smashed green olives.
Toast slices of ciabatta and top with the creamy olive and feta mixture and wilted spinach. Fill a small saucepan halfway with water and place on a high heat.
Bring to a gentle simmer, then add white vinegar. Swirling the water with a spoon, crack in the free-range egg and poach for 1 to 2 minutes, depending on how you like your egg done.
Remove using a slotted spoon and place on top of the toasts. Season to taste and serve immediately.