Lemon-Braised Spinach and Egg Toasts

By • April 21, 2014 • 0 Comments



Author Notes: There are so many various ways to prepare spinach, or any green for that matter. During the first few spring months, fresh spinach leaves are so thick and beautiful, so I find that braising them a bit with some olive oil, lemon and salt makes the leaves soft, but by no means wilted. I find that finishing these spinach toasts with a runny egg on top is a quick, wholesome meal fit for breakfast, lunch or dinner. Lindsey S. Love | Dolly and Oatmeal

Serves 1

  • 1/4 cup fresh spinach, washed and roughly chopped
  • 1 teaspoon extra virgin olive oil
  • 1 small shallot, finely chopped
  • 1 teaspoon fresh lemon juice
  • 1/2 of a ripe avocado
  • 1 free-range egg
  • piece of bread, toasted
  • salt + pepper
  1. Place your egg in a small saucepan, cover the the egg with water and place on a burner with a high flame. Bring water to a boil, cover, turn the flame off and time for 5 minutes (more or less depending on the size of your egg). Run egg under cold water to stop the cooking. Gently, remove the shell.
  2. While the egg is boiling, place a small skillet over a medium flame. Once hot, add the oil and shallot; cook for 1 minute, until soft and transparent. Add the spinach, and lemon juice, season with a pinch of salt and a grind of pepper. Cook for 1-2 minutes, until slightly wilted. Remove from heat and set aside.
  3. Using a fork, mash the avocado onto the toast and season with a pinch of salt. Add the braised spinach and soft boiled egg. Cut toast in half and season with a bit more salt and pepper.
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