Spinach Egg on Toast
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Total time: 25 minutes
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Serves 4
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6.2 grams of fibre per serving
This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.
INGREDIENTS
4 - Eggs
3 cups - Water
4 slices - Wholemeal breads
2 - Onions, sliced into thin rings
1 tb - Vegetable oil
2 - Tomatoes, sliced
100g - Spinach, chopped
3 tsp - Paprika, plus extra for sprinkling
1 pinch - Ground black pepper
UTENSILS
Pot, Non-stick frying pan, Chopping board, Knife
INSTRUCTIONS
1. Place the eggs in a pot and cover with cold water by 1 inch. Bring to a boil. Cover and remove from the heat. Set aside for 10 minutes. Drain, cool in ice water and peel.
2. Heat the oil in a large non-stick frying pan over medium heat. Add the onions and cook for 8 minutes until they soften.
3. Add the tomatoes, spinach and paprika to the onions. Cook for 5 minutes. Season with the black pepper.
4. Toast the breads. Top each slice of the bread with a quarter of the tomato mixture and 4 egg quarters.
5. Serve.
NUTRITION INFORMATION (PER SERVING)
1 serving = about 282g
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Energy (kcal)
253.0
Carbs (g)
24.3
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Proteins (g)
13.7
Fats (g)
9.8
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Fibre (g)
6.2
