Sunny Side Up Garlic and Pine Nuts Sautéd Spinach Toast
Taking the risk of being simplistic, I decided to share an easy, quick and short recipe this time. Looking forward to many more like this!
It’s always a nice surprise when people react very excited to an idea for a dish that probably I have heard or had a few times too many. It’s true what they say that what’s old for one person is a treasure for another. Since I’m doing a lot of research all the time, reading and tasting, there are ideas that for me are too obvious to create a post around them. But when I casually mention one of them in a conversation, the person I’m chatting with could be like how did I never though of that before!
From now on I’ll not leave behind the obvious. I want to share more recipes like these with all of you. If you are reading a post and the recipe is too simple for you, that’s ok. Just visit me later. Maybe the next simple idea it’s not that obvious for you after all!
I got this idea for these sunny side up eggs spinach toasts shortly after finishing my materials for my feature in Spoonful Magazine. One of the recipes is my Mallorca dough filled with spinach to create a sweet and savory bun. But this is no ordinary spinach. I sauté it with a good amount of olive oil, garlic, a drizzle of maple syrup to cut out a bit the bitterness of the spinach and lots of pine nuts for a nice creamy crunch bite. For this recipe I added shredded smoked Gouda cheese, and I also have done it with Parmesan cheese and it’s super delicious as well.
They will be perfect for a Sunday brunch when you don't want to have all the hassle!
1. Have a nice flavorful loaf of bread for your toasts so you can add more flavor to the dish. We had a delicious black olives sourdough.
2. I used smokes Gouda cheese, but you may swap it for Parmesan or any other hard mild cheese.
3. Go ahead and add some asparagus or sweet peas to that spinach for a spring breakfast.
Sunny side up eggs and spinach toast
Total time - 15 minutes
Equipment - Sauté pans
Olive oil – 3 TBSP
Thawed and squeezed frozen spinach - 1 cup
Minced garlic - 1 Tsp (I used the ready minced garlic from the fridge section of the supermarket as a shortcut)
Fine sea salt – ½ Tsp
Maple syrup – ½ Tsp
Smoked Gouda cheese – ¼ cup
Pine nuts – 2 TBSP
Eggs – 4
Pieces of toast for serving
In a large skillet heat the oil in moderate heat for 1 to 2 minutes. Add the spinach and sauté for 1 minute, making sure that any content of water that is left evaporates. Toss in the garlic, the salt and pour the maple syrup and sauté just enough to heat and combine all the ingredients, around one minute more. Toss in the cheese and combine once more. Retire from heat and mix in the pine nuts.
In a medium non-stick sauté pan heat a bit of olive oil over medium to low heat. When the oil barely starts sizzling crack one or two eggs over it. Fry until desired yolk consistency. Retire form heat.
Spread some of the spinach over one toast and top with one or two eggs. Serve with an arugula salad.