Toasted Popeye bread
Eggs, vine tomatoes & chilli sauce
Toasted Popeye bread
Eggs, vine tomatoes & chilli sauce
“Spinach is a brilliant ingredient to embrace at breakfast time – it’s super-high in vitamin K, which we need to keep our bones strong and healthy. Popeye knew what he was doing! ”
Serves 2
Cooks In25 minutes
DifficultyNot too tricky
Nutrition per serving
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Calories 356 18%
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Fat 14.6g 21%
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Saturates 4g 20%
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Sugars 6.4g 7%
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Salt 1.4g 23%
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Protein 23.6g 47%
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Carbs 31.8g 12%
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Fibre 6.3g -
Of an adult's reference intake
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Ingredients
- 160 g ripe cherry tomatoes , on the vine
- 4 thin slices of wholemeal bread , (35g each)
- 3 large free-range eggs
- 1 x 15 g slice of higher-welfare smoked ham
- 80 g baby spinach
- 2 tablespoons semi-skimmed milk
- 1 heaped tablespoon cottage cheese
- extra virgin olive oil
- hot chilli sauce
- 5½ oz ripe cherry tomatoes, on the vine
- 4 thin slices of wholegrain bread (1⅓ oz each)
- 3 large free-range eggs
- 1 x ½ oz slice of smoked ham
- 3 oz baby spinach
- tablespoons reduced fat (2%) milk
- 1 heaping tablespoon cottage cheese
- extra virgin olive oil
- hot chili sauce
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Method
- Preheat the grill to high.
- Lay the tomato vines in a large baking tray, prick each tomato with the tip of a sharp knife and grill for 4 minutes, then add the bread to the tray to toast on both sides.
- Meanwhile, crack 1 egg into a blender, add the ham, spinach, a good pinch of black pepper and the milk and blitz until smooth.
- Take the tray from under the grill and divide the green eggy mixture between the four pieces of toast, spreading it right out to the edges.
- Divide and dot over the cottage cheese, then pop back under the grill for another 4 minutes, or until starting to brown at the edges.
- Meanwhile, dry fry the remaining 2 eggs in a non-stick frying pan on a medium heat, covering the pan with a lid to steam and coddle the eggs on the top – cook to your liking.
- Divide up the Popeye bread and serve each portion with an egg and half the grilled tomatoes. I like to finish with just a few drips of good oil, and a drizzle of chilli sauce for a bit of a kick. Crush the tomatoes, tear up the bread, bust up the egg yolk and devour.
- Preheat the grill to high.
- Lay the tomato vines in a large baking pan, prick each tomato with the tip of a sharp knife, and grill for 4 minutes, then add the bread to the pan to toast on both sides.
- Meanwhile, crack 1 egg into a blender, add the ham, spinach, a good pinch of black pepper, and the milk and blitz until smooth.
- Take the pan from under the grill and divide the green eggy mixture between the four pieces of toast, spreading it right out to the edges.
- Divide and dot over the cottage cheese, then pop back under the grill for another 4 minutes, or until starting to brown at the edges.
- Meanwhile, dry fry the remaining 2 eggs in a nonstick frying pan on a medium heat, covering the pan with a lid to steam and coddle the eggs on the top—cook to your liking.
- Divide up the Popeye bread and serve each portion with an egg and half the grilled tomatoes. I like to finish with just a few drips of good oil, and a drizzle of chili sauce for a bit of a kick. Crush the tomatoes, tear up the bread, bust up the egg yolk, and devour.
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© 2024 Jamie Oliver Enterprises Limited
© 2024 Jamie Oliver Enterprises Limited