Runny boiled eggs with spanakopita soldiers

Cover the eggs with cold water and bring to the boil. Prepare a large bowl of cold water

Once boiling, cook for 2 minutes 40 seconds then plunge into the cold water 

Add the spinach to a saucepan with a dash of water and cook, stirring, until wilted. Remove from the heat

Once cool enough to handle, squeeze out as much water as possible. Finely chop and mix with the feta and dill 

Toast the bread and spread thickly with the spinach mixture then cut into soldiers

Top with nigella seeds and dip into the soft-boiled eggs