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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.
For the record:
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…
- a slice of white bread aka toast
- fresh spinach leaves
- spring onion
- crème fraîche
- … & 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.
Fold the egg so that it’s baked from both sides – it’ll take only 1 – 2 min or so…
Add the spinach mess on top of the toast & finally crown it w/ the baked egg!
- 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 gruyere
- 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 gruyere.
- Chop the spring onion, the bacon & the garlic & fry it in olive oil for same minutes.
- Add the spinach to the pan & fry until fallen 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.
Let’s have a close-up view of the spinach mess…
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.
The crème fraîche & the gruyère mixed into the spinach have already mingled w/ the spinach.
…& on top there is the soft egg…
The businesswoman w/ too many office hours thinks
What I like most – of course apart from the delicious toast sandwich – is the fact that all works out in a single pan. Even when I do 2 servings… (I’m always a fan of saving dishwashing activities…).