Author of this recipe
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, snow peas and cucumber.
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.
Tips from the author
Add smoked salmon or grilled chicken for an even more fulfilling breakfast.
Related salads chosen by others
Breakfast Bake with Eggs
Average 3 of 5 stars
Waffle with salmon, avocado and red onion salad
Average 3 of 5 stars