Thanks to Alton Brown, I now have a good method for poaching eggs. This was my third or fourth time poaching eggs using this method, and the eggs have come out consistently good.
I made a simple brunch with two slices of the bread topped with some prosciutto we had in the fridge and some grated Piave. I put those in the oven at 350 just to toast them up a bit while I poached the eggs. A minute or so before the eggs were done, I took the bread out of the oven and piled some of the spinach on each slice. I nestled two eggs on each slice and then topped them with grated Parmesan and drizzled them with olive oil and Balsamic Vinegar.