Eggs and spinach on sourdough toast
A simple, satisfying breakfast that provides a balance of nutrients without being too heavy
Ingredients
- 2-3 eggs
- 1 cup fresh spinach leaves
- 2 thin slices of sourdough bread, ideally wholemeal
- 1 tablespoon olive oil
- Salt and pepper to taste
- A pinch of turmeric or grated cheese for extra flavour and health benefits (optional)
Prep:
N/A
Cook:
10 minutes
Total time:
10 minutes
Servings:
1
Nutritional values (per serving):
Calories:
430 kcal
Fat:
21g
Saturated fat:
4.5g
Dietary fibre:
4.1g
Carbohydrates:
35g
Sugars:
2.1g
Protein:
24g
Salt:
1.4g
A healthy breakfast doesn’t have to be a hassle; this simple yet satisfying start to your day is easy to digest and rich in bioavailable protein (protein your body can easily use), iron and prebiotics that are good for your gut. Even better – it’s really quick and easy to prepare, so you can get your day moving.
Instructions:
- Toast the sourdough bread to your preference. Set aside.
- Heat half the olive oil in a non-stick pan over medium heat.
- Add the fresh spinach leaves and sauté until they’re wilted, about 1-2 minutes. If you like, sprinkle a pinch of turmeric over the spinach for its anti-inflammatory benefits. Season lightly with salt and pepper, then remove from the pan and set aside on the toast.
- In the same pan, add the remaining olive oil and crack the eggs into the pan. For a gentler option on the stomach, you might prefer the eggs to be poached or boiled instead of fried. Cook the eggs to your liking and season with salt and pepper
- Place the cooked spinach on top of the toasted sourdough slices.
- Carefully place the cooked eggs on top of the spinach.
- If desired, sprinkle a little grated cheese over the eggs for added flavour and calcium.
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Last updated on Jul 03, 2024.
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