Ingredients

Steps

• Fry bacon strips in vegetable oil until golden and drain on kitchen paper.
• Coast oil-drizzled bread on a griddle pan until charred then tear into pieces.
• Melt the blue cheese and cream in a small pan until smooth.
• Stir spinach leaves into the cheese sauce until just wilted.
• Place the creamy spinach on a plate and top with bacon and croutons.
• Poach an egg in simmering water for four minutes.
• Place the poached egg on the salad and serve immediately.