RECIPE | Eggs And Spinach On Rye

This is one of my favourite snacks. There's something about rye bread that is just so good. Orlaith isn't a fan of rye so this is one I get to make and devour all to myself without any chance of it being pinched by little hands (oh the luxury).


Ingredients: (serves 2)
2 eggs
2 slices rye bread 2 handfuls fresh spinach butter or spread (optional)


Directions:
Bring a pot of water to the boil and boil your eggs for around 5/6 minutes. While the eggs are cooking steam the spinach on a low heat for 5 minutes or until bright green and limp. In the meantime put the rye bread in the toaster (you may need to turn it over and toast the other side if you've got a small toaster).
Once everything has finished cooking spread the toasted rye bread with butter or spread (optional), put some wilted spinach on top then put an egg on top of each piece of bread. Slice the egg to cover the bread (I do this on top of the bread incase the yolk is still a bit runny). Sprinkle with sea salt and freshly milled pepper.

Quick Tips:
This recipe is so easy to adjust. My favourite adjustments are adding marmite or mushed up avocado to the rye bread. Also toasted sesame seeds on top of the wilted spinach is lovely. Vegans or anyone with an egg allergy can replace the egg for tofu scramble!

This post was written in collaboration with British Lion Eggs.
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