Fried Egg Spinach Pesto Toast

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Servings: 4 Prep: 15 min Gluten Free No Leftover Simple Stovetop Vegetarian Added 3 months ago Updated 3 months ago

Ingredients

8 sun-dried tomatoes 6 ounces spinach 2 teaspoons water cooking spray 4 slices gluten free bread 4 eggs sea salt, to taste ground black pepper, to taste 2 tablespoons basil pesto

Instructions

1. Rehydrate sun-dried tomatoes by covering them with hot water and letting them stand on the counter for 5 minutes.

2. Add the spinach and water to a small saucepan and cover with a lid. Allow the spinach to steam on medium-low heat for 3 minutes.

3. Stir. Once the spinach has wilted, remove from heat.

4. While the spinach is cooking, spray a frying pan with a little oil. Place the pan over medium heat.

5. Crack eggs into the pan and lightly season with salt and pepper.

6. For a running yolk, cook the eggs for 2-3 minutes and for a firm set yolk flip the egg and cook for another minute.

7. Meanwhile, toast the bread.

8. To assemble, chop the sun-dried tomatoes and spinach. Spread the pesto on each slice of toast, top with the wilted spinach and sun-dried tomatoes, and place an egg on each.