Instructions

Step 1

Rehydrate sun-dried tomatoes by covering them with hot water and letting them stand on the counter for 5 minutes.​

Step 2

​Add the spinach and 1 teaspoon of water to a small saucepan and cover with a lid. Allow the spinach to steam on medium-low heat for 3 minutes. Stir and once the spinach has wilted, remove from heat.​

Step 3

​While the spinach is cooking, spray a frying pan with a little oil. Place the pan over a medium heat. Crack the two eggs into the pan and lightly season with salt and pepper. For a running yolk, cook the eggs for 2-3 minutes and for a firm set yolk flip the egg and cook for another minute.​

Step 4

​Meanwhile, toast the bread in the toaster.​

Step 5

​To assemble, chop the sundried tomatoes and spinach. Spread 1 ½ teaspoon of pesto on each slice of toast, top with the wilted spinach and sundried tomatoes and lastly place an egg on each.​

Tip:

To reduce carbs further, replace the bread with sliced pieces of sweet potatoes and toast them in the toaster. ​

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Finished Results

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Add a glass of Super Green Smoothie for a healthier breakfast.

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