Ingredients

The following ingredients have 2 Servings
  • 2 slices whole-grain bread (or whole-wheat (can be purchased sliced or cut from a bakery loaf))
  • 1 tablespoon olive oil
  • 1/4 teaspoon kosher or sea salt (divided)
  • 1/4 teaspoon black pepper (divided)
  • 3 cups baby spinach (loosely packed)
  • 1 teaspoon white vinegar (or apple cider vinegar)
  • 2 eggs (medium to large)

Instruction

  • Preheat oven to 325 degrees.
  • Place toast on sheet pan. Drizzle with 1/2 tablespoon olive oil and sprinkle with 1/8 teaspoon salt and 1/8 teaspoon pepper. Toast for about 8 minutes, or until crisp and golden on the outside.
  • Sauté spinach in 1 tablespoon of the olive oil for about 3 minutes, until wilted. Cover and set aside.
  • Add 2-inches of water in a pan with the lemon juice or vinegar and half of the salt and bring to a simmer (just under a boil) over high heat.
  • Crack an egg into a small bowl or mug. Slide the egg into the water. Repeat with all of the eggs. If water becomes too hot, reduce the temperature to keep at a simmer.
  • Cook for about 3 to 4 minutes until the whites are firm but the yolks are still liquid.
  • While the eggs are cooking, assemble toast by placing the slices on a plate. Add a layer of spinach on top of each. Remove the eggs with a slotted spoon, letting any liquid drip back into the pan, and place on top of the spinach. Serve immediately.
  • Enjoy!