Spinach and Egg Toasties

This is a great way to feed a group for breakfast using only one frying pan.

Print this page


1 shallot, minced
2 bags spinach or 2 bunches chard
2 tbsp water
4 English muffins
2 cups ricotta
1 lemon, zest and juice
8 eggs


  1. Heat oven to 350F
  2. Split the English muffins open and dry toast them, cut side down, until golden brown
  3. Remove from the pan and wipe out any crumbs
  4. Add a glug of olive oil and sweat the shallot with a pinch of salt over medium heat
  5. Add the spinach and the water and cook until soft and any excess liquid evaporated
  6. Transfer the spinach to a bowl from the pan and wipe out the frying pan
  7. Combine the ricotta, lemon zest, juice, a pinch of salt and black pepper
  8. Lay the muffins, cut side up, in the frying pan
  9. Schmear the lemon ricotta evenly across all muffins
  10. Top with the spinach making a little well in the center and sprinkle with salt and pepper
  11. Crack the egg into the center of the spinach well and then place the whole frying pan in the hot oven to bake the eggs through