Eggs with spinach breakfast
Ramona's Cuisine
Ramona's Cuisine

Eggs with spinach breakfast

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  • 120 g smoked salmon
  • 100 g spinach fresh organic
  • 4 large slices sourdough bread toasted
  • 8 quail eggs
  • 8 cherry tomatoes cut into half
  • 1 tbsp butter or olive oil
  • 1 pinch nutmeg
  • 1 pinch black pepper
  • 1 tbsp almond flakes toasted
  • 1 tbsp mixed seeds toasted
  • 1 pinch salt I used black Himalayan salt*


    1. Place a pan over medium heat, add a drizzle of olive oil or a tiny knob of butter. When hot but not too hot to allow oil/butter to burn, add the spinach , a dash of salt and a pinch of nutmeg. Cook for 2-3 min tossing regularly. When wilted take out on a plate and set aside.
    2. Using the same pan, cook the quail eggs and the halved cherry tomatoes. If you have a larger pan cook both at once, if not, separately. Cherry tomatoes need cooking a minute on each side and the quail eggs 2 min to be nice and runny, more if you want them well done.
    3. Toast the bread with or without some butter in a pan or toaster, place on serving plates and start assembling the sandwich with the spinach, cherry tomatoes, smoked salmon trimmed topped by the quail eggs.
    4. Season with some black Himalayan salt, black pepper freshly ground and sprinkle the seeds and the almond flakes. Serve immediately and enjoy.


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