← Recipe boxBreakfast · About 15 minutes · Base recipe serves 2

Spinach egg toast

A warm breakfast plate with greens, toast and fully cooked eggs.

Toast gives the greens and egg a crisp base. This is an uncomplicated warm meal for a morning when a cold bowl is not what you want.

Cook the eggs until whites and yolks are firm. If you prefer another egg preparation, keep the safe-cooking guidance alongside your own method.

Gather your ingredients.

Make servings

2 slice Wholegrain bread
2 whole Eggs
2 cup Baby spinach
1 tsp Olive oil

Allergen note: Contains egg and wheat; bread may contain other allergens.

Scaling changes ingredient amounts. Pan size and cooking time may need adjustment; safe temperatures do not change.

Let’s make it.

Check off steps as you cook.

01Wash spinach. Toast the bread and set each slice on a plate.02Warm half the oil in a nonstick pan. Add spinach and stir until wilted; divide over the toast.03Add the remaining oil to the pan. Crack the eggs into the pan and cook gently.04Turn eggs as needed and continue cooking until both yolks and whites are firm.05Place an egg over each toast and add pepper if desired. Serve promptly.

Gather your ingredients.

Let’s make it.

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