Egg and spinach breakfast toast
Egg and spinach breakfast toast uses a dry, crisp base to balance soft greens and eggs. Cook the spinach first so its moisture does not soak straight into the bread.
The quantities make two open-faced toasts. Add another slice of bread or fruit if a larger breakfast is wanted; no nutritional target is implied.
For scrambled eggs instead, beat the eggs first and stir gently over moderate heat until set. Keep raw egg away from the cooked toast and use clean utensils for serving.
Sources and cooking guidance
FoodSafety.gov: minimum internal temperatures for poultry, ground meat, seafood and egg dishes.
Ingredients
Step 1
Wash and drain spinach well. Toast the bread until crisp and place on two plates.
Step 2
Warm 1 tsp oil in a skillet. Add spinach and stir until wilted, then cook off visible excess liquid. Season lightly and divide over the toast.
Step 3
Add remaining oil to the skillet. Crack in the eggs and cook over medium-low heat. Cover briefly if helpful and continue until whites and yolks are firm.
Step 4
Place one egg on each spinach toast and finish with pepper. Serve immediately so the bread keeps some crispness.
Comments