This meal was inspired by one of Donna Hay’s recipes for a Parmesan french toast with garlic spinach. A friend of mine actually showed me her recipes and I was completely inspired! This dish is a perfect brunch idea, especially for a special celebration like father’s day! The crunch from the bread is a perfect contrast to the runny, creamy egg yolk and the wilted spinach. The salty flavor from the cheese is a perfect compliment to the eggs and spinach, and topped with a little cracked black pepper – it’s the perfect meal. This is a great breakfast to surprise someone special with, and you can be creative and add anything you want to it!
-Makes 1 serving-
Ingredients:
2 eggs
1 tsp. water
1 1/2 tbsp. olive oil
1 piece of whole-wheat bread
1 cup of fresh spinach
2 cloves of garlic chopped
1/4 cup of grated parmesan Cheese or cheese of your choice
salt and black pepper
Preheat the oven to 325 degrees. Combine 1 egg with 1 tsp. of water and season with salt and pepper to make an egg wash. Dip the whole wheat bread in the egg wash and make sure that it is thoroughly coated with egg. Heat up 1 tbsp. of olive oil over medium high heat. When that gets hot put the coated bread in and let it sear on each side for about 2 minutes or until it is browned. When that is done remove it from the pan and place on a plate or baking sheet that is oven safe. Turn down the heat to low, add in 1/2 tbsp. olive oil and sauté the spinach and garlic for about 2 min. Remove the spinach and garlic and put it in a flat layer on the toast. Cover that with 3/4 of the grated cheese. Crack the last egg carefully and gently into a small, shallow cup being careful not to break the yoke. Make a little hole in the spinach/cheese layer by pressing the bottom of a measuring cup into it. Carefully pour the egg and yoke in the hole so that it rests in the middle of the toast. Sprinkle the rest of the cheese on and a little black pepper. Put the dish in the oven and bake until the egg whites are no longer clear, about 13-15 minutes.
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