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spinach toast
Prep Time15 minutes
Servings: 1
ingredients:
  • 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
equipment:
  • 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.
Notes
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.
Spinach:
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.