Outrageously Delicious Brunch Dish

First, prepare the balsamic vinegar. Pour into small saucepan and simmer gently over low heat until reduced by half, and is syrupy.

Second, toast the pine nuts in a frying pan over low heat. Just heat the pan, throw the pine nuts in, stir until they start to brown, then set aside to cool.

Cook the spinach. I prefer to put the leaves inside a microwave-safe plastic bag with a splash of water, then microwave on high for a minute until half-wilted. Set aside.

Poach the eggs. If you’re really clever you could do this with a pot of simmering water but if you’re me you’ll use your electric egg cooker. Once done, set aside and keep warm.

Toast the bagels lightly. Spread each one with a generous helping of goat’s cheese, top with some spinach, then the egg, then some grated cheese. Drizzle the reduced balsamic vinegar decoratively around the bagel on a plate, sprinkle with the pine nuts and serve immediately.