Eggs with spinach and egg toast

This recipe is part of the Healthy Nutrition Guide for Children, created by the “Agricola Neam de Gospodari” Association

Ingredients for 10 servings

✓ 600 g frozen spinach, chopped

✓ 100 gr dried onion

✓ 50 gr red bell pepper

✓ 10 slices of toast bread

✓ 12 eggs

✓ 200 ml rapeseed oil

✓ 1000 ml milk

Method of preparation

Cut the onions and bell peppers into brunoise (cubes) and sauté them in a pan with a little bit of olive oil and then add some veggies broth. Over the cooked vegetables add the spinach together with the liquid resulting from the defrosting, season and continue to boil for another 10 minutes, until it reduces enough liquid.

The dish can be mounted in a stainless-steel circle shape. The mixture should remain firm after removing the circle.

In the meantime, cook the egg toast, dipping the slices of toast in beaten egg and fry them in a pan with a little bit of oil, until golden. When cooking the eggs, make sure the yolk remains soft (sticky) and assemble as in the picture.

Tips & Tricks
The egg toast doesn’t need an oil bath, just fry them in a pan with a little bit of oil, until golden. After cooking, place them on a paper towel to absorb the excess fat.