Lightly boil the spinach, squeeze out excess water, and cut into bite-sized pieces.

Melt the butter in a frying pan and add the spinach from Step 1. Lightly saute and season with salt and pepper.

Remove the skin of the chicken breast and cut into half so that it cooks through easier. Sprinkle with salt and pepper, add white wine, and steam until it has cooked through.

Put the spinach and chicken on a plate, top with the soft-boiled egg, and sprinkle on the remaining liquid from cooking the chicken. Sprinkle the grated cheese and black pepper on top.