2 cups fresh-packed spinach leaves

2 eggs

¼ teaspoon salt

2 teaspoons olive oil

2 slices crusty rye bread

2 tablespoons ricotta cheese

¼ teaspoon (or to taste) cayenne pepper

• Wash the spinach leaves in cold water and drain thoroughly. Lay the leaves out on paper towels and pat dry. Chop roughly.

• Fill a medium-sized saucepan with 3 inches of water, add the salt, and bring to a boil. While waiting for the water to boil, break each egg into separate small bowls.

• When the water reaches a boil, turn the heat down until it is just simmering. Gently slide 1 egg into the simmering water. Cook for 3 to 5 minutes, epending on how firm you want the yolk. Remove the egg with a slotted spoon to drain off any excess water. Repeat with the second egg.

• Heat the oil in a frying pan. Add the spinach leaves and cook briefly, until they wilt and turn dark green (less than 1 minute).

• Toast the bread. Spread 1 tablespoon of ricotta cheese on each slice and sprinkle with a bit of the cayenne pepper. Place half the sautéed spinach leaves on each slice of bread, lay a poached egg on top of each, and sprinkle with cayenne pepper. Enjoy hot.

Don't Skimp on the Spinach

It can be hard to believe that the small pile of cooked spinach on your plate came from several cups of fresh leaves. But it's true. Spinach retains a lot of water, which is released during cooking, reducing its size. As a rule, when cooking with spinach, count on using at least 1 cup of freshly packed spinach leaves per person.