Toast with Sautéed Tomatoes, Spinach, and Poached Egg
Servings 1 - 2
Equipment
- Small skillet
- Small Pot
- Poaching Cups
Ingredients
- Olive oil cooking spray
- 2 slices of French bread
- 1 tsp olive oil
- 1 ½ cups of grape tomatoes
- Handful of baby spinach
- Sea salt and freshly cracked pepper to taste
- 2 eggs
- Parmesan cheese shredded
Instructions
- 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.