Fresh baby spinach, toasted multigrain bread, poached egg, shelled walnuts, grape tomatoes and Grana Padano shavings
200 g rustic multigrain bread 4 eggs 100 g Grana Padano 200 g baby spinach 150 g grape tomatoes 50 g shelled walnuts extra virgin olive oil apple cider vinegar salt pepper
Slice the bread and toast on a hot grill.
Divide the ingredients into 4 bowls as in the photo: the baby spinach, halved grape tomatoes, walnuts, toast and shavings of Grana Padano.
Fill a small pot with water, add a tablespoon of vinegar and bring it to the boil. Swirl the water round using a tablespoon and place the shelled egg in the centre, leave to cook for a few minutes and then drain the poached egg with a slotted spoon. Repeat for the other eggs.
Arrange an egg in each bowl, dress the whole dish with olive oil, salt, pepper and serve immediately.