10 Minute – Fried Egg Spinach Pesto Toast
- 2 cups (60g) spinach packed
- 2 slices of whole grain bread
- 4 sundried tomatoes rehydrated
- 2 eggs
- 3 tsp. pesto
- salt and pepper
Rehydrate sun-dried tomatoes by covering them with hot water and letting them stand on the counter for 5 minutes.
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.
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.
Meanwhile, toast the bread in the toaster.
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.
To reduce carbs further, replace the bread with sliced pieces of sweet potatoes and toast them in the toaster.