Add the white wine vinegar into a saucepan of boiling water. Turn down the heat and with a spoon turn quickly the water clockwise to create a vortex. Crack an egg into the center and follow turning for 3 minutes until the albumen becomes white. Brown the bacon and toast the bread. Remove the egg with a slotted spoon and place it onto a plate with kitchen paper to drain. Season with salt and pepper. Place on the bread the spinach, the eggs, onion and some thin slices of Prosciutto Toscano DOP. Garnish with parsley and EVO oil and serve hot.
2 slices bread
1 tablespoon of white wine vinegar
4 slices of Prosciutto Toscano DOP
Leaves of raw spinach to taste
1 leaf of fresh parsley and onion to garnish
EVO oil to taste
Salt and pepper to taste