Super Food Family Classics
By Jamie Oliver
Toasted Popeye bread
Eggs, vine tomatoes & chilli sauce
25 mins
Not Too Tricky
serves 2
About the recipe
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!
Recipe From
Ingredients
160g ripe cherry tomatoes, on the vine
4 thin slices of wholemeal bread (35g each)
3 large free-range eggs
1 x 15g slice of higher-welfare smoked ham
80g baby spinach
2 tablespoons semi-skimmed milk
1 heaped tablespoon cottage cheese
extra virgin olive oil
hot chilli sauce
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.
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