Eggs with spinach breakfast
1 photo of Eggs With Spinach Breakfast
By
Ramona's Cuisine -
@ramonascuisine
5
Well, I do, don’t get me wrong, a pancake, a smoothie, a bowl of cereal every now and then and that’s absolutely ok and needed. I suppose it’d have been okay if I was a sweet tooth person but as savoury one… it makes sense it has to be a savoury.
Rating:
☆☆☆☆☆ 0 votes0
Method:
Pan Fry
Ingredients
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·120 g smoked salmon
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·100 g spinach fresh organic
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·4 large slices sourdough bread toasted
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·8 quail eggs
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·8 cherry tomatoes cut into half
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·1 tbsp butter or olive oil
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·1 pinch nutmeg
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·1 pinch black pepper
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·1 tbsp almond flakes toasted
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·1 tbsp mixed seeds toasted
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·1 pinch salt i used black himalayan salt*
How to Make Eggs with spinach breakfast
- Place a pan over medium heat, add a drizzle of olive oil or a tiny knob of butter. When hot but not too hot to allow oil/butter to burn, add the spinach , a dash of salt and a pinch of nutmeg. Cook for 2-3 min tossing regularly. When wilted take out on a plate and set aside.
- Using the same pan, cook the quail eggs and the halved cherry tomatoes. If you have a larger pan cook both at once, if not, separately. Cherry tomatoes need cooking a minute on each side and the quail eggs 2 min to be nice and runny, more if you want them well done.
- Toast the bread with or without some butter in a pan or toaster, place on serving plates and start assembling the sandwich with the spinach, cherry tomatoes, smoked salmon trimmed topped by the quail eggs.
- Season with some black Himalayan salt, black pepper freshly ground and sprinkle the seeds and the almond flakes. Serve immediately and enjoy.
