Bring a pan of water to a rolling boil and carefully drop in the eggs. Cook for 5 minutes, 6 for large. Drain, then immediately transfer to a bowl of ice cold water to prevent them for cooking further.

To the same pan, pour in the baked beans and gently heat over a medium-low heat until fully warmed through.

In a small frying pan, heat one tablespoon of olive oil in a pan over a medium-low heat. If using garlic, add this to the pan and cook for 1 minute until fragrant. Then, add the spinach - you may need to do this in batches - and cook until wilted. Season with salt and pepper.

Toast the rye bread. Spread a good layer of cottage cheese onto each slice of bread and spoon over the baked beans. Top with the wilted spinach, a sliced-open egg and finish with a scattering of fresh chives and cracked black pepper.