Poached eggs on spinach and toast

This is a simple, fresh, light supper idea from Diana and Simonne.

1 big bunch of fresh spinach
eggs ( i did 2 each)
1Tbsp vinegar
toast
Optionnal:
1 Tbsp horseradish sauce
1Tbsp mayonnaise ( not so light !)

Steam spinach until cooked to personal taste. Bring water to boil with vinegar ( to help coagulate to eggs), but reduce heat so it doesn't make bubbles before putting the eggs. Pour carefully the eggs in the water for a few minutes.
Toast the bread. Spread some of the horseradish-mayo mix on the bread, add spinach and egg. Pepper and salt.
Serve with fresh salad, tomatoes ...