Poached Eggs on Spinach-Feta Toast

I don’t really make enough time to have a good breakfast on weekdays so I like to spend a little more effort on making breakfast on weekends.  This is a really delicious and healthy recipe to start your day off with.  The combination of spinach and feta is always a hit.  As a bonus, these little toasts looked really good so they would be impressive to present to friends/family.  I like my eggs runny, but if you like the yolks to be set then just poach them a little bit further.    

Ingredients:
1/2 cup (125 mL) fresh spinach, (or 1/4 cup od frozen thawed spinach), finely chopped and lightly squeezed
1/4 cup (125 mL) crumbled feta cheese
1/4 cup (125 mL) finely chopped green onions
1 tsp (10 mL) chopped fresh oregano, (or 1/2 tsp dried)
1 small clove garlic, minced1/8 tsp (1 mL) 
pepper1 1/2 tbsp (45 mL) 
olive oil 
2 thick slices sourdough bread, toasted
1 1/2 tsp (15 mL) vinegar
2 eggs

Method:

1. In bowl, stir together spinach, feta, all but 2 tbsp of the green onions, oregano, garlic and pinch of pepper. Stir in olive oil; spread over sourdough. Bake on baking sheet in 350°F (180°C) oven until cheese is slightly softened, about 10 minutes.
2. Meanwhile, in deep skillet, heat 2 to 3 inches (5 to 8 cm) water over medium heat until simmering. Stir in vinegar. One at a time, crack eggs into small cup; gently slide into simmering water. Reduce heat to low; cook until whites are set and yolks are still soft, about 3 minutes. With slotted spoon, transfer to paper towel–lined tray.
3. Place an egg on each toast; sprinkle with remaining salt, pepper and green onion.

This recipe is from Canadian Living Magazine (I’ve modified it slightly).