savoury delights

toast & spinach & egg

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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.

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!


spinach toast
Prep Time15 minutes
Servings: 1
  • 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)
how to:
  • 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.
These are the amounts for 1 serving; if you like doing 2 servings just double everything. It will work using only 1 pan – trust me.
I used fresh spinach leaves – no frozen spinach or minced spinach.
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.