Toasted Popeye bread

  • Servings : 2
  • Cook Time : 25m

“Spinach is a brilliant ingredient to embrace at breakfast time – it’s super-high in vitamin K, which we need to keep our bones strong and healthy. Popeye knew what he was doing! ”


  • 160 g ripe cherry tomatoes , on the vine
  • 4 thin slices of wholemeal bread , (35g each)
  • 3 large free-range eggs
  • 1 x 15g slice of higher-welfare smoked ham
  • 80g baby spinach
  • 2 tablespoons semi-skimmed milk
  • 1 heaped tablespoon cottage cheese
  • Extra virgin olive oil
  • Hot chilli sauce



Step 1

Preheat the grill to high. Lay the tomato vines in a large baking tray, prick each tomato with the tip of a sharp knife and grill for 4 minutes, then add the bread to the tray to toast on both sides.

Step 2

Meanwhile, crack 1 egg into a blender, add the ham, spinach, a good pinch of black pepper and the milk and blitz until smooth.

Step 3

Take the tray from under the grill and divide the green eggy mixture between the four pieces of toast, spreading it right out to the edges.

Step 4

Divide and dot over the cottage cheese, then pop back under the grill for another 4 minutes, or until starting to brown at the edges.

Step 5

Meanwhile, dry fry the remaining 2 eggs in a non-stick frying pan on a medium heat, covering the pan with a lid to steam and coddle the eggs on the top – cook to your liking.

Step 6

Divide up the Popeye bread and serve each portion with an egg and half the grilled tomatoes.

Step 7

Finish with just a few drips of good oil, and a drizzle of chilli sauce for a bit of a kick. Crush the tomatoes, tear up the bread, bust up the egg yolk and devour.


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Nutritional Info

This information is per serving.

  • Calories

    356 18%
  • Fat

    14.6g 21%
  • Saturated

    4g 20%
  • Protein

    23.6g 52%
  • Carbs

    31.8g 12%
  • Sugars

    6.4g 7%
  • Salt

    1.4g 23%
  • Fiber

    6.3g 8%

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