Eggs and spinach are a great way to start the day. Loaded with goodness and will keep you full until lunch time.

Fill a pot with water, add red wine vinegar, pinch of salt. Have the eggs ready at room temperature and crack them into separate cups. Bring to a boil.

Meanwhile, wash and drain the spinach and place it in a hot pan greased with butter (or coconut oil). Stir frequently and cook shortly for a minute or two. When done, set aside.

Add the Collagen and/or Fibre and mix well (optional).

Once the water is simmering, slip the egg in the centre lowering the cup a couple of inches into the water. Lower the heat to minimum and cook for 3 minutes. You can use a timer to prevent overcooking.

Note: There have been many discussions on the best method of cooking poached eggs. Many insist on stirring the water vigorously to create a whirl and slipping the egg in the centre. Others find it easier to skip the stirring. What is really important is that the water has to be simmering when you add the egg.

Remove the egg from the hot water and place in a bowl with cold water for just about a minute. This will prevent the egg from further cooking. Then, drain on a kitchen towel.

Place a form (round, square, etc.) on a serving plate and spoon some spinach in. If you don't have any form, just spoon it onto a serving plate.

Place the eggs on the top of the spinach stack and remove the form.

Season the eggs with some black pepper and serve immediately!

If you still struggle to cook poached eggs, try this:

Place the egg inside a thin plastic wrap greased with a few drops of olive oil, twist it shut and lower it into the boiling water for 3 minutes. After that, place the bag into cold water for a while.

It is very important to grease the bag before you put the egg in, otherwise it will get stuck.