Eggs with Spinach, Tomatoes & Toast
A simple breakfast plate with warm vegetables, eggs, and whole-grain toast.
Serves 2
Ingredients
- 4 large eggs
- 4 slices whole-grain bread
- 4 cups baby spinach
- 1 cup cherry tomatoes
- 1 tablespoon plus 1 teaspoon olive oil, divided
- Salt and black pepper, to taste
Method
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the tomatoes and cook for 6–8 minutes, turning occasionally, until softened and lightly blistered.
- Add the spinach and stir until wilted. Season with salt and pepper, then divide the vegetables between two plates.
- Add the remaining teaspoon of oil to the skillet. Reduce the heat to medium-low and crack in the eggs. Cover and cook until both the whites and yolks are firm.
- Toast the bread. Serve with the eggs and vegetables.