Spinach and Egg Toasties
This is a great way to feed a group for breakfast using only one frying pan.
Ingredients
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
Method
- Heat oven to 350F
- Split the English muffins open and dry toast them, cut side down, until golden brown
- Remove from the pan and wipe out any crumbs
- Add a glug of olive oil and sweat the shallot with a pinch of salt over medium heat
- Add the spinach and the water and cook until soft and any excess liquid evaporated
- Transfer the spinach to a bowl from the pan and wipe out the frying pan
- Combine the ricotta, lemon zest, juice, a pinch of salt and black pepper
- Lay the muffins, cut side up, in the frying pan
- Schmear the lemon ricotta evenly across all muffins
- Top with the spinach making a little well in the center and sprinkle with salt and pepper
- 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
