eggs with spinach breakfast

a recipe by
Ramona's Cuisine -
New York, NY

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.

method Pan Fry

Ingredients For eggs with spinach breakfast

  • 120 g smoked salmon
  • 100 g spinach fresh organic
  • 4 large slices sourdough bread toasted
  • 8 quail eggs
  • 8 cherry tomatoes cut into half
  • 1 tbsp butter or olive oil
  • 1 pinch nutmeg
  • 1 pinch black pepper
  • 1 tbsp almond flakes toasted
  • 1 tbsp mixed seeds toasted
  • 1 pinch salt i used black himalayan salt*

How To Make eggs with spinach breakfast

  • 1
    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.
  • 2
    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.
  • 3
    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.
  • 4
    Season with some black Himalayan salt, black pepper freshly ground and sprinkle the seeds and the almond flakes. Serve immediately and enjoy.