10 Minute – Fried Egg Spinach Pesto Toast

Level

Easy

Time

10 Min

SErves

2

Calories

342

Fat

19g

Protein

19g

Carbs

29g

Ingredients

  • 2 cups (60g) spinach packed 
  • 2 slices of whole grain bread 
  • 4 sundried tomatoes rehydrated
  • 2 eggs
  • 3 tsp. pesto
  • salt and pepper

 

 

Instructions

Step 1

Rehydrate sun-dried tomatoes by covering them with hot water and letting them stand on the counter for 5 minutes.

Step 2

Add the spinach and 1 teaspoon of water to a small saucepan and cover with a lid. Allow the spinach to steam on medium-low heat for 3 minutes. Stir and once the spinach has wilted, remove from heat.

Step 3

While the spinach is cooking, spray a frying pan with a little oil. Place the pan over a medium heat. Crack the two eggs into the pan and lightly season with salt and pepper. For a running yolk, cook the eggs for 2-3 minutes and for a firm set yolk flip the egg and cook for another minute.

Step 4

Meanwhile, toast the bread in the toaster.

Step 5

To assemble, chop the sundried tomatoes and spinach. Spread 1 ½ teaspoon of pesto on each slice of toast, top with the wilted spinach and sundried tomatoes and lastly place an egg on each.

Tip:

To reduce carbs further, replace the bread with sliced pieces of sweet potatoes and toast them in the toaster. 


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Finished Results


Add a glass of Super Green Smoothie for a healthier breakfast.

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