A Quick Lunch or Dinner. Especially good if your stomach is upset. My Father taught me how to make this when I was a kid. Toasted wheat bread (Arnold) fresh spinach, vinegar, olive oil, and an egg.

1.  For the toast: make some toast. Done!

2.  For the Sautéed Spinach:

3  teaspoons extra-virgin olive oil or grape seed oil, divided
1  (9-ounce) bag of spinach, or 2 large bunches fresh spinach, triple washed, and dried
Kosher salt, as needed
Freshly ground black pepper, as needed
crushed red chili pepper (chili flakes), pinch
1  large garlic clove, minced (1 teaspoon), divided

 Heat a large sauté pan over high heat. Once hot, work quickly: add 1 teaspoon of olive oil, swirl the pan to distribute the oil, then add ⅓ of the spinach.  Using tongs, flip the spinach in the pan every few seconds to cook evenly, keeping the spinach from clumping together, so that the water can evaporate properly.  After 30 seconds, season very lightly with salt, a few grinds of pepper, a small pinch of chili flakes, and ½  of the chopped garlic.  This entire cooking process takes no more than 1 minute. Transfer the spinach to a parchment lined sheet pan, spread it out, then repeat with the remaining 2 portions of spinach in the same manner.

3.  For the Poached* Eggs:

2  whole eggs
1  teaspoon Kosher salt
Parmigano-Reggiano, grated