BRING a saucepan of water to the boil with the vinegar. Reduce to a slight simmer and add the eggs. Allow to cook for 3-4 minutes, or until cooked to your liking. Remove from the water with a slotted spoon.

PLACE tomatoes onto an oven tray, sprinkle with pepper. Place under a hot grill for 5 minutes until heated through.

COMBINE cream cheese with the chives and pepper until smooth. Spread over each slice of toast and top with spinach leaves and egg. Serve with a grilled tomatoes.