Spinach and Feta Egg Toast
A delightful and nourishing dish featuring vibrant greens, creamy feta, and fluffy eggs atop crispy bread, perfect for breakfast, brunch, or a light lunch.
Servings: 4 servings
Calories: 250kcal
Ingredients
Main Ingredients
- 4 slices Thick-Cut Bread Sourdough, ciabatta or rustic whole wheat is preferred.
- 4 large Eggs Fresh, high-quality eggs for best flavor.
- 5 oz Fresh Spinach Washed and thoroughly dried.
- 4 oz Feta Cheese Use a block of feta packed in brine for best results.
- 2 cloves Garlic Minced finely.
- 2 tablespoons Extra Virgin Olive Oil For sautéing garlic and spinach, and for toasting bread.
- 1/4 teaspoon Red Pepper Flakes Optional, for those who enjoy a bit of warmth.
- to taste Salt and Freshly Ground Black Pepper For seasoning.
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Arrange the slices of thick-cut bread on a baking sheet and brush one side of each slice with olive oil.
Cooking the Spinach
- In a medium skillet over medium heat, warm olive oil for 30 seconds. Add minced garlic and sauté for 30-60 seconds until fragrant, then add spinach and cook for 2-3 minutes until wilted.
Prepare Spinach Mixture
- Transfer cooked spinach to a fine-mesh sieve and press to remove excess moisture.
- In a mixing bowl, whisk eggs lightly, then add squeezed spinach, crumbled feta, red pepper flakes, salt, and black pepper. Stir gently to mix.
Assembly and Baking
- Divide spinach and feta egg mixture evenly onto the bread slices, spreading the mixture to the edges. Bake for 12-15 minutes until set and golden.
Serving
- Remove from the oven and let cool for a minute before serving warm.
Notes
To prevent soggy bread, ensure to remove moisture from the spinach. You can also add fresh herbs or substitute cheeses as desired.