Eggs with spinach breakfast

It’s a leap year and since I’m writing this recipe on the leap day (it will be posted a little later) I must share some facts and traditions that go on.
I think tradition it’s a beautiful thing, it’s heritage, it should be carried over from generation to generation. Why not, some traditions are really cute and pretty funny just like these in Denmark and Ireland. 😊

Well, apparently ….

In Denmark my FB friend Brigitte says:
‘ The 100 or 200 old tradition is that in a leap day it is okay for woman to ask her boyfriend to marry her.’
If he says “NO” 😱 on this day, he will have to buy her 12 pairs of gloves or socks. 😃

In Ireland women take matters into own hands, get down on one knee and ask the man they like to marry them. Why wait, if the man takes too long to do it?

It was the same in Scotland the same and apparently if men said no, they had to pay a fine😂

The folklore has plenty of wonderful, funny and quite strange traditions but many times pretty outdated ones, right?

about this breakfast ….

You know how much I value breakfast and this definitely one of these top breakfast preferences.

What is not to like, it contains my top favourite ingredients. It is a protein-packed, colourful, delicious and super nutritious brekkie 😋.

Having a breakfast that takes less than 15 min to get it on the plate as delicious as this it’s surely anyone’s ultimate dream.

Most days, with some exceptions of course at the weekend and the holidays, are a real rush. The rush pushes many of us to eat unwell, unhealthy and pretty rushed breakfasts. This may be because some may think making a nice breakfast takes time.

Quick breakfasts …

I mentioned in my recipe card that this breakfast will take about 13 minutes to make but that is because I have cooked the spinach, tomatoes and eggs separately. If you cook this for one or two people, you can put all in one pan and it will be ready in literally 5 minutes. Just toast the bread while cooking the eggs and the veg and here you have breakfast in less than 10 minutes. It only takes a jiffy, it’s a promise. Doesn’t sound too bad, does it? It’s doable, isn’t it? Looks delicious, right?

Hopefully I’ve made you think and you’ll give a good breakfast a go going forward….

Starting a day with an egg and spinach breakfast like this, nice and consistent packed with nutrition and nutrients it’s how any day should start. This is how I feel and even if you are to have it a little later, prepare it and have it for brunch.
a good nutritious breakfast or brunch would be a lot better that a rushed, sugar packed one. Agree? Just looking at my kids, if I was to allow them choose their breakfast every day it will without a doubt be a sweet version. The easy option and sadly, it’ll be the same boring cereals most days.

This is not because they don’t eat stuff, no! It’s simply out of comfort, it’s quick, it’s sweet, it’s convenient but it’s ultimately The reality is – it is pretty unhealthy.

Sugary start…

I have noticed that every time I have a sweet breakfast my day would be a sweet craving rollercoaster.

This is probably one reason I naturally avoid starting my day in a sweet way. In a sweet note, yes, but not with a sweet brekkie. 😅

Well, we do, don’t get me wrong, a pancake, a smoothie, a bowl of cereal every now and then and that’s absolutely ok. I suppose I’m lucky I’m not a sweet tooth person but as savoury one.

Besides, I am kinda hooked to eggs and I love, love, love quail eggs, they are such a magnificent ingredient.

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5 from 12 votes

Eggs with spinach breakfast

This open sandwich with quail eggs, salmon, spinach and cherry tomatoes can make the perfect start to any day. Heavenly!

Course Breakfast, Brunch, Lunch, Starter

Cuisine Mediterranean, World Cuisine

Keyword Asian food, best breakfast, breakfast, brunch, cherry tomatoes, healthy meal, healthy start, lunch, quail eggs, smoked salmon, spinach

Prep Time 3 minutes

Cook Time 10 minutes

Servings 4 people

Calories 307kcal

Author Ramona Sebastian

Cost £3

Ingredients

• 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*

Metric – US Imperial

Instructions

• 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.
• 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.
• 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.
• Season with some black Himalayan salt, black pepper freshly ground and sprinkle the seeds and the almond flakes. Serve immediately and enjoy.

Notes

* Black Himalayan salt is delicious and smells very eggy hence I always use it with eggs. 

Variations ….

You don’t like spinach?

Use broccolini, kale, pak Choi, kalettes (baby kale), broccoli, cauliflower, Cavolo Nero or any veggie you may like. 

Nutrition

Calories: 307kcal | Carbohydrates: 40g | Protein: 17g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 166mg | Sodium: 650mg | Potassium: 416mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2742IU | Vitamin C: 15mg | Calcium: 92mg | Iron: 5mg