Here’s where you need to be focused on sorting a few things simultaneously so that they’re all ready for serving at the same time.
The eggplant crisps, spinach, and eggs are each going to take about 4 minutes to cook. Just keep that in mind because you’re aiming to have them all ready for serving at the same time. Also remember the ciabatta toast — you want that to be toasted to a pale gold color, and to be pretty much done by serving time.
The eggplant crisps are going to get flash-fried in hot olive oil — 2 minutes on each side — in a big skillet. The spinach just gets melted into some butter over a low heat with a little salt added. The eggs get poached to your liking, and the ciabatta toast gets a light toasting.
Ok. Here’s what needs to happen. For the eggplant crisps, add the oil to a big skillet set on a high heat. As soon as it begins barely smoking, add the thinly-sliced eggplant in a single layer. Keep the heat on high and fry the slices for 2 minutes on each side, so they take on a dark, golden color. Use a slotted spoon to transfer the crisped slices to a kitchen towel so that any excess oil gets absorbed.
For the spinach, add the butter and salt to a medium size saucepan set on a high heat. As soon as the butter starts foaming, drop the heat to low and add all the spinach. Give it a really good stir, so the spinach gets coated with the butter. Cover the pan, and turn off the heat. That’s all the spinach needs — it will continue to soften a little more as it sits in the covered pan. Stir once more before serving.