Toast with Sautéed Tomatoes, Spinach, and Poached Egg
Prep Time 5minutes
Cook Time 10minutes
Total Time 15minutes
Servings 1- 2
Author Pam / For the Love of Cooking
2slicesof French bread
1 ½cupsof grape tomatoes
Handful of baby spinach
Sea salt and freshly cracked pepperto taste
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.
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.
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.
Layer the slices of toasted French bread with the tomato/spinach mixture and a sprinkling of Parmesan cheese then top with a poached egg. Sprinkle with more Parmesan cheese and season with sea salt and freshly cracked pepper, to taste. Serve immediately. Enjoy.