That is no country for old men. The young 
In one another's arms, birds in the trees, 
—Those dying generations—at their song, 
The salmon-falls, the mackerel-crowded seas, 
Fish, flesh, or fowl, commend all summer long 
Whatever is begotten, born, and dies. 
Caught in that sensual music all neglect 
Monuments of unageing intellect.

Sailing to Byzantium WB Yeats

The name is a little bit tongue-in-cheek pretentious. This is a variation on classic eggs florentine. I find hollandaise sauce to be a little too heavy for my early morning tastes. This variation brings in the fragrant touches of middle-eastern zatar as well as the zingy sourness of sumac to give it a fresh feel.

Use the recipes for garlic and onion and porridge bread presented elsewhere on this site. If you want to make this extra special match the porridge bread to the topping by putting paprika and oregano in the mix.

250 g spinach
1 teaspoon of fennel seed
2 teaspoons zatar (thyme can substitute)
2 teaspoons sumac 
1 teaspoon salt
1 teaspoon ground black pepper
Juice of 1/2 lemon
1/2 tablespoon of onion oil
1/2 tablespoon garlic oil
2 x fresh eggs
4 slices of porridge bread
Olive oil

• Put the onion and garlic oil in a frying pan over med/high heat.
• Add the fennel seeds and zatar.
• Cook for around 3 minutes stirring the mixture, be careful not to let the seeds burn.
• Add the spinach and stir until it has wilted as much as you want (probably takes 1 or 2 minutes).
• Take the spinach off, mix in the lemon juice, salt and pepper. Keep warm, or re-heat quickly in the microwave at the end.
• Toast the bread
• Poach the eggs - see section on egg poaching
• Assemble the dish
  • put the toast in the centre of the plate
  • pour a generous serving of olive oil over toast
  • add the spinach on top - leave a small nest in the centre for the egg
  • place the poached egg in the spinach
  • sprinkle sea-salt, cracked black pepper and the sumac over the top