Ingredients

  • 4 slices fresh bread
  • 2 handfuls of baby spinach leaves
  • 1/2 cucumber, sliced
  • 1 cup of snow peas
  • 4 eggs
  • Salt and pepper

Author of this recipe

Love my Salad

Love my Salad

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Greens for breakfast? Yes, please! Jumpstart your day with a hearty breakfast of eggs on toast, topped with a stack of fresh vegetables. This recipe is bursting with greens: baby spinach, green beans and cucumber. 

Total votes: 78

Preparation

  • In a medium skillet, heat butter or oil. Crack 2 eggs into the pan and season with salt and pepper. Reduce the heat to medium and cook until the whites are set but the yolks are runny, about 2 minutes. We like our eggs sunny side up, but poached, scrambled, whatever your preference, is also a delicious option. 
  • While the eggs are cooking, toast the bread.
  • Snow peas are a crunchy and delicious vegetable, and take just seconds to cook. Fill a medium saucepan with water, add a pinch of salt and bring to the boil. Toss the snow peas into the water for only for 30 - 45 seconds. Drain the peas in a colander.
  • Put the baby spinach leaves on the toasted bread, add the snow peas and slices of cucumber. Topped with the eggs for a delicious, satisfying breakfast.

Breakfast toast with sunny-side-up eggs and lots of greens

 

Tips from the author

Add smoked salmon or grilled chicken for an even more fulfilling breakfast.

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