Rashers Florentine

Method
Serves 2
- Preheat the grill and place the Rudd’s Filled Rashers under to cook
- Put a large pot of water on to boil in order to poach the eggs
- Place the spinach in a pot to gently steam
- When the rashers are ready to be turned over, place vinegar in the boiling water and add the eggs in to poach
- Cut the bagels in half and place under the grill alongside the rashers to toast
- Once everything is ready, assemble on warmed plates and season with some black pepper