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Fried Egg Spinach Pesto Toast

10 Minutes

2 Servings

342 Calories

19g Protein

29g Carbs

19g Fats

Fried Egg Spinach Pesto Toast


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

  • 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.

  • 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.

  • Meanwhile, toast the bread in the toaster.

  • 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.


  • 60g spinach packed

  • 2 slices of whole grain bread

  • 4 sundried tomatoes rehydrated

  • 2 eggs

  • 3 tsp. pesto

  • salt and pepper

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