Jamie Oliver is a world-traveled
chef with a mission to make healthy
food accessible to everyone.
TOASTED POPEYE BREAD
EGGS, VINE TOMATOES
& CHILLI SAUCE
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!
Serves 2
Total time: 25 minutes
160g 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
blender, add the ham, spinach, a good
pinch of black pepper and the milk
and blitz until smooth. 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. Divide and dot over the
cottage cheese, then pop back un-
der the grill for another 4 minutes, or
until starting to brown at the edges.
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. Divide
up the Popeye bread and serve each
portion with an egg and half the grilled
tomatoes. I like to 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.
CALORIES - 356KCAL
FAT - 14.6G
SAT FAT - 4G
PROTEIN - 23.6G
CARBS - 31.8G
SUGAR - 6.4G
SALT - 1.4G
FIBRE - 6.3G
1 PORTIONS OF
VEGETABLES
& FRUITS
1 heaped tablespoon cottage cheese
extra virgin olive oil
hot chilli sauce
Preheat the grill to high. Lay the to-
mato 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. Meanwhile, crack 1 egg into a
2017 SUMMER
SUMMER
2017
17