STEP BY STEP:
1. Heat the waffles in the oven.
2. Meanwhile, poach the eggs.
Bring some water to a boil in a saucepan. Add the vinegar and the salt, then reduce the heat to a
light simmer.
3. Crack the egg into individual small cups or glasses.
4. Whisk the hot water around, creating a little whirlwind in the middle of the saucepan. Drop an
egg into the center so that it spins around, the whites slowly setting around the yolk.
5. After a few minutes, pick the egg up with a spoon and check for doneness. It should feel soft
in the middle, but still hold its shape when prodded. Drop the egg into a bowl of warm water and
repeat the process with the remaining eggs.
6. Heat up a skillet and quickly sauté the spinach with the butter. Season to taste.
7. Heat up the lemon and dill sauce.
8. Arrange the eggs on the waffles with the spinach and warm sauce spooned on top.
Garnish with chopped chives.
