Experimenting with breakfast dishes is one of my favourite things to do so I’m always on the hunt for new breakfast and brunch ideas to make at home. Going out for brunch is nice but I like to have breakfast at home with my partner at least a couple of times a month. I made these Spinach topped toasts for breakfast before a cycling trip and they indeed provided some much needed fuel for the day. I also decided to add a piece of ham to our plates and it made a delicious egg, ham and spinach toast breakfast!
Jamie Oliver’s Popeye Toast and Eggs
Serves 2 | Prep 10 minutes | Cook 15 minutes | Easy | Under 500 Kcal
- 160 g ripe cherry tomatoes, on the vine;
- 4 thin slices of wholemeal bread;
- 3 large eggs;
- 15 g slice of smoked ham;
- 80g baby spinach;
- 2 tablespoons semi-skimmed milk;
- 1 heaped tablespoon cottage cheese;
- hot chilli sauce, to serve;
- 2 – 4 slices smoked ham, to serve.
Preheat the grill to high. Lay the tomato vines in a large baking tray, prick each tomato with the tip of a sharp knife and grill for 4 minutes, then add the bread to the tray to toast on both sides.
Meanwhile, crack 1 egg into a blender, add the ham, spinach, a good pinch of black pepper and the milk and blitz until smooth.
Take the tray from under the grill and divide the green eggy mixture between the four pieces of toast, spreading it right out to the edges. Divide and dot over the cottage cheese, then pop back under the grill for another 4 minutes, or until starting to brown at the edges.
Meanwhile, dry fry the remaining 2 eggs in a non-stick frying pan on a medium heat, covering the pan with a lid to steam and coddle the eggs on the top – cook to your liking.
Divide up the Popeye bread and serve each portion with an egg and half the grilled tomatoes. Serve with a few extra slices of ham and hot sauce, if you wish!
Original recipe by Jamie Oliver, from an older issue of Foodies magazine, and available online here.