Poached Eggs with Spinach on Toast & Tomato Salad
This recipe for poached eggs with spinach on toast is perfect for a spring or summer brunch. The vibrant tomato salad side brightens up any morning.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.savvymom.ca.
Cooking tools:
- Stove
- Pot
- Measuring spoon
- Ramekin
- Mixing bowl
- Spoon
- Kitchen timer
- Slotted spoon
- Plate
- Paper towel
Ingredients
- 1 large sourdough bread, sliced into 4 thick slices
- 2 tbsp olive oil, divided
- 4 cups baby spinach leaves
- Pinches of sea salt and freshly cracked black pepper
- 4 large eggs
- 2 cups cherry tomatoes, halved
- 1 tbsp each balsamic vinegar and olive oil
- Pinches of sea salt
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