Crispy Egg and Spinach Toast with Lemon
Ingredients
- 4 slicesbread (crusty or sourdough)
- 2 tablespoonbutter
- 4 cupfresh spinach
- 2 clovegarlic
- 4eggs
- 1lemon
- ·salt
- ·black pepper
- ¼ teaspoonred pepper flakes (optional)
Prep
- 01
Mince 2 cloves garlic.
- 02
Cut 1 lemon into wedges or halves for squeezing.
Method
- 01
Toast the bread slices until golden and crispy, about 2-3 minutes per side. Set aside.
- 02
Melt 1 tablespoon butter in a large skillet over medium-high heat. Add spinach and cook, stirring often, until wilted and any excess moisture has evaporated, about 3-4 minutes.
- 03
Push spinach to the sides of the pan. Add remaining 1 tablespoon butter to the center. Crack all 4 eggs into the pan and cook to your preference: 3-4 minutes for soft yolks, 5-6 minutes for set yolks. Season with salt and pepper.
- 04
Transfer each piece of toast to a plate. Top with a portion of spinach, then slide an egg onto each piece.
- 05
Squeeze fresh lemon juice over each plate and serve immediately, with red pepper flakes on the side if desired.
Spice Tips
A small pinch of red pepper flakes adds gentle heat. For more depth, scatter fresh herbs like dill or parsley over the finished plate. A light sprinkle of Parmesan cheese complements the egg and lemon nicely.
This is best served hot and immediately. For a heartier version, add a slice of prosciutto or smoked salmon under the spinach. You can also toast the bread ahead of time.