Green Herb Eggs on Sprouted Toast

This Mediterranean breakfast recipe combines authentic flavors with modern cooking techniques. Ready in 15 minutes, serves 2 people. Plate the warm toast topped with the eggs and drizzle any remaining warm herb oil over the top. Serve with a side of sliced avocado …

Cuisine: Mediterranean Type: Breakfast Time: 15 min Servings: 2 Calories: 582 per serving
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Nutrition Information

Each serving contains approximately 582 calories and 24.0g of protein. Macronutrients include 45.0g carbohydrates and 36.0g fats per serving.

Per Serving

Calories
582
Protein
24.0g
Carbohydrates
45.0g
Fats
36.0g

Total

Calories
1164
Protein
48.0g
Carbohydrates
90.0g
Fats
72.0g

Ingredients

This recipe requires 14 ingredients. All ingredients are commonly available at grocery stores.

  • 4.0 whole Large Eggs
    pasture-raised or omega-3 enriched
  • 4.0 piece Sprouted Whole Grain Bread
    slices, toasted
  • 2.0 tbsp Extra Virgin Olive Oil
    cold-pressed, divided use
  • 0.5 cup Fresh Parsley
    flat-leaf, tightly packed leaves and tender stems
  • 0.5 cup Fresh Dill
    roughly chopped, fronds only
  • 2.0 whole Scallions
    green onions, thinly sliced (white and green parts)
  • 1.0 clove Garlic
    fresh, minced
  • 1.0 whole Avocado
    ripe, pitted and sliced
  • 1.0 cup Cherry Tomatoes
    rinsed and halved (quarter for small children)
  • 2.0 cup Baby Spinach
    fresh, washed
  • 0.5 whole Lemon
    for fresh juice
  • 0.25 tsp Turmeric
    ground powder
  • 0.5 tsp Sea Salt
    fine grain, to taste
  • 0.25 tsp Black Pepper
    freshly cracked

Instructions

Follow these 4 steps to prepare this dish. Each step includes detailed instructions for best results.

1. Mise en Place & Ingredient Preparation

  1. Gather a large 10-12 inch (25-30 cm) non-stick skillet with a lid, cutting board, chef's knife, and toaster.
  2. Wash and dry 2 cups (60g) baby spinach, 0.5 cup (15g) parsley, 0.5 cup (15g) dill, 2 scallions, and 1 cup (150g) cherry tomatoes.
  3. Remove herb stems and roughly chop parsley and dill; thinly slice scallions; mince 1 clove of garlic; halve the cherry tomatoes.
  4. Slice 1 avocado and cut 0.5 lemon into wedges; measure out 0.25 tsp turmeric, 0.5 tsp sea salt, and 0.25 tsp black pepper.
  5. Ensure the 4 eggs are accessible and ready to crack (room temperature preferred but not mandatory).

2. Toast & Blistered Tomatoes

  1. Place 4 slices of sprouted bread into the toaster and begin toasting to desired brownness.
  2. Heat 1 tbsp (15ml) olive oil in the skillet over medium-high heat.
  3. Add the halved cherry tomatoes to the hot skillet and cook undisturbed until blistered and slightly charred.
  4. Remove tomatoes from the pan and set aside on a plate; wipe the skillet carefully with a paper towel if needed.
  5. Retrieve toast when popped and set on serving plates.

3. Cooking the Green Herb Eggs

  1. Reduce heat to medium-low. Add remaining 1 tbsp (15ml) olive oil and 0.25 tsp turmeric powder to the skillet.
  2. Add minced garlic and sliced scallions; sauté gently until fragrant, ensuring garlic does not burn.
  3. Stir in the chopped parsley and dill, spreading them out to create a green herb bed across the pan.
  4. Crack the 4 eggs directly over the herb bed, spacing them out evenly. Season with salt and pepper.
  5. Cover the pan with the lid and cook until the egg whites are fully set but yolks remain runny (or to preference).

4. Plating and Serving

  1. Arrange a bed of fresh baby spinach on the plates next to or under the toast.
  2. Carefully lift the eggs with the herb crust using a spatula and place them on top of the sprouted toast.
  3. Add the sliced avocado and blistered cherry tomatoes to the side.
  4. Squeeze fresh lemon juice over the greens and avocado before serving.

Plating

  1. Place two slices of warm, golden sprouted toast in the center of a wide, rustic ceramic plate, positioning them slightly overlapping.
  2. Arrange a generous handful of fresh baby spinach on the side of the plate to create a vibrant green contrast against the toast.
  3. Gently slide the green herb eggs onto the toast, ensuring the vibrant herb coating is visible and the eggs are centered.
  4. Fan the sliced avocado elegantly next to the spinach and cluster the blistered cherry tomatoes on the opposite side to balance the red and green colors.
  5. Drizzle any remaining warm, emerald-green herb oil from the pan over the eggs and toast for a glossy, professional finish.
  6. Finish with a squeeze of fresh lemon juice over the spinach and eggs, and a final crack of black pepper and sea salt over the entire dish.

Family Beverage

Sparkling water with cucumber and mint or a homemade green smoothie

Serving Suggestions

Plate the warm toast topped with the eggs and drizzle any remaining warm herb oil over the top. Serve with a side of sliced avocado and blistered cherry tomatoes for a complete, balanced meal.

Notes

Ensure the pan is not too hot when adding the herb paste to preserve the vibrant color and nutrients of the herbs. A pinch of turmeric can be added to the oil for anti-inflammatory benefits without altering the flavor profile significantly. Fresh basil, parsley, or cilantro work excellently for the herb base.

Storage

Ideally, consume this dish fresh to enjoy the textures of the toast and creamy eggs. If needed, store the cooked herb eggs in an airtight container in the refrigerator for up to 2 days. Keep the toasted bread, sliced avocado, and fresh spinach separate to prevent sogginess. Reheat the eggs gently in a pan over low heat just until warm.

Freezing

This dish is not suitable for freezing once assembled, as the cooked eggs will become rubbery and the fresh vegetables will lose their texture. However, the sprouted bread can be frozen in a freezer-safe bag for up to 3 months. You can also freeze the raw herb and garlic paste in ice cube trays for up to 3 months to use as a quick flavor base for soups or stir-frys.

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