Start heating 1 pot of water to bring it to a boiling simmer. While this is heating up start preparing your other ingredients. 

Preparation:

Spinach base - place 1 cup of spinach in a small shallow microwaveable bowl (which you will eventually use to serve the dish)

Yoghurt mixture - in a separate microwaveable bowl mix yoghurt, salt, pepper and garlic together 

Olive oil mixture - in another separate microwaveable bowl, mix olive oil and chilli flakes 

Now everything is prepared, place toast in toaster

While this is toasting, pour vinegar into simmering pot of water (adjust temperature so it is just on the verge of bubbling). Stir with a spoon to make a whirlpool. While the water is spinning, very gently crack egg in the centre of the pot. Immediately start timer for 3 minutes.

Now your toast and egg are both on it's time to warm up the other ingredients quickly. Place spinach bowl in microwave and microwave for 15 seconds (or just until leaves become slightly wilted). 

Remove this bowl from the microwave and place in the yoghurt bowl. Microwave the yoghurt mixture until just heated through (for ~30 seconds). 

Remove this bowl from the microwave and place the olive oil bowl in the microwave. Microwave until just heated through (~15 seconds).

Give the yoghurt mix a stir then spread over the spinach leaves

By this time, your egg and toast should be done. Lift egg from pot with a slotted spoon and place in the middle of the yoghurt mixture (which is now on top of the spinach bed). 

Pour warm olive oil/chilli mixture over the top of the egg/yoghurt then sprinkle with paprika and (optional) some dill (not pictured)

Serve with warm toast