Sandwich with spinach, bacon, poached egg, and OLE! Capers in Oil with Pickled Pepper

Ingredients:

• 1 bread roll
• a handful of spinach
• a little butter
• 1 small clove of garlic
• ½ teaspoon of soy sauce
• 1 slice of bacon
• 1 fresh egg
• 1 tablespoon of OLE! Capers in Oil with Pickled Pepper
• garlic butter/cream cheese/mayonnaise
• arugula
• 1 tablespoon of vinega
• ½ of a red onion (cut into slices)

Clean and dry off the spinach. Beat the egg into a bowl (the yolk should stay intact). Heat the butter and fry the spinach on it. Squeeze the garlic and fry for a moment. Add a little soy sauce. Fry the bacon on a dry pan until it turns crispy. Heat up the roll in the oven. In the meantime, boil water in a small pan, reduce the flame (the water must keep boiling), and add vinegar. Stir the water vigorously with a spoon until you create a whirlpool. Carefully pour the egg from the bowl into the very centre and cook for around 2-3 minutes. Spread the roll with butter, cream cheese, or mayonnaise. Top one half with spinach, bacon, arugula, and cooked egg (which must be served immediately after it is cooked) and gently cut the egg (to let the yolk flow out). Top egg with capers and red onion slices.