Toast with Sautéed Tomatoes, Spinach, and Poached Egg

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  • Prep Time

    5 mins

  • Cook Time

    5 mins

  • Total Time

    15 mins

  • Servings

    1 - 2

  • Course

    Breakfast

  • Cuisine

    American

Toast with Sautéed Tomatoes, Spinach, and Poached Egg

Perfect for any time of day, this recipe delivers great flavor effortlessly.

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Ingredients

Servings
  • olive oil cooking spray
  • 2 lices of French bread
  • 1 tsp olive oil
  • 1 ½ cups of grape tomatoes
  • Handful of baby spinach
  • Sea Salt and Freshly Cracked Pepper to taste
  • 2 eggs
  • Parmesan Cheese shredded
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Instructions

  1. Preheat the oven to broil. Place the slices of French bread, sprayed with olive oil cooking spray on both sides, on top of the rack. Cook for 1-2 minutes on each side until golden brown and crisp.
  2. Heat a skillet over medium heat and drizzle with olive oil. Add the tomatoes and season with sea salt and freshly cracked pepper, to taste. Cook, stirring occasionally, for 5-7 minutes or until the tomatoes are softened and starting to burst; add the spinach and cook for 1 minute or until wilted. Remove from heat.
  3. While the tomatoes are cooking prepare the poached eggs. Add water to a pan, filling it two-thirds full; bring to a boil. Reduce heat to simmer. Coat a poaching cup (or custard cup) with cooking spray then place in the water. Break the egg into the cup then cover the pan with a lid and cook for 4-6 minutes or until the whites are firm but the yolk is soft.
  4. Layer the slices of toasted French bread with the tomato/spinach mixture and a sprinkling of Parmesan cheese then top with a poached egg.
  5. Sprinkle with more Parmesan cheese and season with sea salt and freshly cracked pepper, to taste. Serve immediately. Enjoy.
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