Method:
1 Place the chorizo in a cold char-grill pan. Place on heat and cook 6-8 minutes, turning often until crispy. Brush both sides bread with oil and char-grill in the same pan until toasted.
2 Bring a saucepan of water to the boil over high heat. Add white vinegar and a pinch of salt. Reduce heat to low and gently simmer. Crack egg into a small bowl, stir the water to create a whirlpool. Tip egg into centre of whirlpool. Poach egg for 3 minutes.
3 Pile the spinach onto warm bread. Top with chorizo and poached egg. Drizzle with extra virgin olive oil. Serve.