Ingredients

• 1 tsp vegetable oil
• 85g/3oz piece of back bacon
• cut into strips
• or bacon lardons
• 2 thick slices bread
• 2 tbsp olive oil
• 100g/3½ oz blue cheese
• crumbled
• 3 tbsp double cream
• 150g/5½ oz fresh spinach leaves
• 1 free-range egg

Directions

• Heat the vegetable oil in a non-stick frying pan. Add the bacon and fry until golden. Remove from the pan using a slotted spoon and drain on kitchen paper. Set aside and keep warm.
• Heat a griddle pan. Generously drizzle both sides of the bread slices with olive oil
• add to the griddle pan and cook on both sides until toasted and lightly charred. Remove from the pan and slice or tear into bite-sized pieces.
• Place the cheese and cream into a small pan and over a low-medium heat and stir until the cheese has melted and the sauce is smooth.
• Add the spinach leaves to the pan and stir until just wilted.
• Transfer the creamy spinach to a serving plate and top with the bacon and croutons.
• Bring a pan of water to the boil. Crack in an egg and reduce the heat to a simmer. Poach for four minutes then remove with a slotted spoon.
• Serve the poached egg on top of the spinach and bacon salad and serve straightaway.