Poached eggs on sourdough.JPG

Serves 1


2 slices of sourdough toast

2 pan-fried or poached eggs

1 cup baby spinach leaves

¼ cup red capsicum

3 tablespoons leek or onion, diced

8-10 cherry tomatoes, halved

1 tablespoon Parmesan cheese, finely grated

1 tablespoon extra-virgin olive oil


Preheat frypan on medium heat with olive oil.

Add red capsicum, leek and cherry tomatoes and cook until slightly softened, then add baby spinach leaves and cook until slightly wilted.

Spoon vegetable mixture evenly onto sourdough toasts, then place an egg on top.

Sprinkle over Parmesan cheese, and season with cracked salt and pepper.

BreakfastsJulie Nicolaides