Hungry?
Crispy toast … a creamy spinach-cheese-bacon mess … a baked egg still soft …
Sometimes when it’s only me & myself for lunch I like to prepare some simple toast: easy to assemble, fast to prepare, but appeasing my appetite w/o working like a stone in my stomach afterwards.
(Furthermore these toasts are also welcome for my better half & me during weekend breakfasts … in varying designs.)
All starts always w/ a nice slice of toast.
I don’t like pre-manufactured toast – I mean these rather small & thin & light squares of white bread (resp. brown bread). Instead I like to buy a real big loaf of wheat bread & cut it into rather thick (about 1,5 – 2 cm) slices which will get slightly browned in my toaster.
For my lonely lunch I assembled the components of my anticipated toast …
You’ll need:
- a slice of white bread aka toast
- fresh spinach leaves
- spring onion
- bacon
- garlic
- crème fraîche
- gruyère
- … & an egg!
Next step are some preparations like grating the gruyère, chopping the spring onion, the bacon & the garlic, cleaning & trimming the spinach leaves … Cut the spinach leaves into stripes if too big.
Then grab a pan & start frying the spring onion, the bacon & the garlic in some olive oil until soft. Just add the spinach leaves & stir until the spinach is done.
Add the crème fraîche to the spinach after having pushed the mess in a corner of the pan. The crème fraîche will dissolve nicely into the spinach mess.
Crack an egg & watch it cooking.
Don’t forget to start your toaster w/ your slice of bread. The toast has to be ready asap – hot & crispy!
Add most of the grated gruyère on top of the spinach & watch it melting.
As soon as the toast is ready add the rest of the grated gruyère on top of the hot toast.
The grated gruyère will melt immediately – that’s a reason why I like working w/ gruyère. This cheese melts so easily & brings a wonderful strong flavor about.
Fold the egg so that it’s baked from both sides – it’ll take only 1 – 2 min or so …
The crème fraîche & the gruyère mixed into the spinach have already mingled w/ the spinach.
Add the spinach mess on top of the toast …
… & finally crown it w/ the baked egg!
Serve immediately!
Enjoy!
- 1 slice of toast
- 1 tsp olive oil
- 1 clove of garlic
- 1 spring onion
- 1 slice of South Tyrolean bacon – about 10 g
- 75 – 100 g fresh spinach
- 1 tbsp creme fraiche
- 25 – 50 g gruyère
- 1 egg
- salt & pepper
- a pan (about 28 cm – big enough for 1 -2 servings)
- Clean the spinach & trim off the strong spinack stems.
- Grate the gruyère.
- Chop the spring onion, the bacon & the garlic & fry it in olive oil for same minutes.
- Add the spinach to the pan & fry until broken down.
- Add salt & pepper to taste.
- Add the creme fraiche & mix roughly w/ the spinach mess.
- Push the spinach mess to the side of the pan & crack an egg.
- Add about 3/4 of the grated gruyere on top of the spinach mess & let it melt.
- Toast the slice of toast.
- Add the rest of the grated gruyere on top of the hot toast.
- Fold the egg & let it cook for 1-2 min – the egg yolk shall be liquid afterwards.
- Put the spinach mess on top of the toast.
- Add the egg.
- Serve immediately.
I used fresh spinach leaves – no frozen spinach or minced spinach. Gruyère:
If you like you may substitute pecorino for gruyère. Crème fraîche:
If you like you may substitute sour cream (20%) or Greek yoghurt (10%) for crème fraîche.
