1/2 cup (125 mL) frozen spinach, thawed, finely chopped and lightly squeezed
1/2 cup (125 mL) crumbled feta cheese
1/2 cup (125 mL) finely chopped green onions
2 tsp (10 mL) chopped fresh oregano, (or 1/2 tsp dried)
1 small clove garlic, minced
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) pepper
3 tbsp (45 mL) olive oil
4 thick slices sourdough bread, toasted
1 tbsp (15 mL) vinegar
In bowl, stir together spinach, feta, all but 2 tbsp of the green onions, oregano, garlic and pinch each of the salt and pepper. Stir in olive oil; spread over sourdough. Bake on baking sheet in 350°F (180°C) oven until cheese is slightly softened, about 10 minutes.
Meanwhile, in deep skillet, heat 2 to 3 inches (5 to 8 cm) water over medium heat until simmering. Stir in vinegar. One at a time, crack eggs into small cup; gently slide into simmering water. Reduce heat to low; cook until whites are set and yolks are still soft, about 3 minutes. With slotted spoon, transfer to paper towel–lined tray.
Place 2 eggs on each toast; sprinkle with remaining salt, pepper and green onion.