Pan Toasted Sourdough Breakfast with Eggs, Tomatoes, Spinach & Feta
A hearty breakfast of crispy pan-toasted sourdough topped with perfectly cooked eggs, sautéed tomatoes and spinach, finished with creamy crumbled feta.
Equipment
Ingredients
Main Ingredients
sourdough bread (sliced)
2 slices
large eggs (fresh)
4 piece
tomatoes (sliced)
2 piece
fresh spinach (fresh)
100 g
feta cheese (crumbled)
80 g
olive oil (liquid)
2 tbsp
butter (softened)
1 tbsp
Instructions
Prepare ingredients
Slice the tomatoes and crumble the feta cheese if not already crumbled.
Toast the sourdough
Toast sourdough slices in a pan with a little butter or olive oil until golden and crispy.
Sauté tomatoes and spinach
In the same pan, sauté sliced tomatoes and fresh spinach until tomatoes soften and spinach wilts.
Cook the eggs
Fry or scramble the eggs in the same pan until cooked to your preference.
Assemble and serve
Place toasted sourdough on plates, top with sautéed vegetables, eggs, and crumbled feta cheese.
Original recipe
Storage
Best enjoyed fresh. Reheat components separately to maintain texture.
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