Poached eggs with bacon, spinach and cheese

1.Boil, steam or microwave spinach until just wilted; drain. Cover to keep warm.

2.Heat large frying pan; cook bacon until crisp. Drain on absorbent paper; cover to keep warm.

3.Half-fill the same pan with water; bring to the boil. Break one egg into small cup; slide into pan. Repeat with remaining eggs; when all eggs are in pan, allow water to return to the boil. Cover pan, turn off heat; stand about 4 minutes or until a light film of egg white sets over yolks. Using an egg slide, remove eggs, one at a time, from pan; place on absorbent-paper-lined saucer to blot up poaching liquid.

4.Divide spinach among serving plates; top with bacon, egg then cheese.