Toasted Bread with Sautéed Spinach and Poached Eggs

Ingredients

• Bread1 count (60 g)
• Spinach3 leaf (30 g)
• Egg2 count (110 g)
• Oil1 teaspoon (3 ml)

Instructions

1. 1

   Step 1

   Cut the bread in half and toast in a frying pan over low heat. Brown on both sides taking care not to burn.

2. 2

   Step 2

   Simultaneously, heat another frying pan over medium heat. While it is heating, chop the spinach.

3. 3

   Step 3

   Once hot, add the oil, spread and sauté the spinach. Optional: add garlic powder or chopped garlic.

4. 4

   Step 4

   When it has reduced in size and is tender, season with salt and pepper and set aside.

5. 5

   Step 5

   Meanwhile, prepare the poached egg: Heat water in a saucepan. Break the egg into a cup and set aside.

6. 6

   Step 6

   When the water starts to boil, make a swirl with a spoon and gently drop the egg in the center.

7. 7

   Step 7

   Cook for 3 minutes and remove with a skimmer. Repeat the process with the remaining egg.

8. 8

   Step 8

   Place the sautéed spinach and poached egg evenly on each piece of toast.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Toasted Bread with Sautéed Spinach and Poached Eggs can be prepared ahead and refrigerated for a short breakfast prep window. Reheat gently or serve cold depending on the recipe style.