Egg on toast
by Donna Hay
Ingredients:
- 4 large slices sourdough bread.
- Butter for spreading.
- 4 eggs.
- 15g butter, extra.
- 1/2 teaspoon grated lemon rind.
- 150g baby spinach leaves.
- Sea salt and cracked black pepper.
- Shaved parmesan, to serve.
- Truffle oil, if desired.
Method:
1- Heat a large frying pan over low heat.
2- Make a hole in the middle of each piece of bread and butter both sides of the bread.
3- Place bread in the frying pan and cook covered for 3-4 minutes until golden.
4- Turn the bread and crack an egg into each hole of the bread. Cook for 2 minutes or until the eggs are cooked to your liking.
5- Place on serving plates.
6- Add extra butter and lemon rind to the pan and cook for 1 minute. Add the spinach, salt and pepper and stir until wilted.
7- Serve with the eggs, top with shaved parmesan and drizzle with truffle oil, if desired.
Orange juice with honey
Ingredients:
- 5 oranges.
- 1 or 2 spoons of honey.
Method:
1- Squeeze the oranges in a large saucepan.
2- Heat it until it makes small bubbles.
3- Add one or two spoons of honey and mix it well.
3- Turn off the heat. Serve and enjoy it!
Enjoy our recipes! See you soon!
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