Home Improvement Magazine Emma Mason Fall 2017 | Page 17

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
1 heaped tablespoon
cottage cheese
extra virgin olive oil
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. Meanwhile,
crack 1 egg into a 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
under the grill for another
4 minutes, or until starting
to brown at the edges.
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
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
hot chilli sauce
17
Jamie Oliver is a world-
traveled chef with a mission
to make healthy food
accessible to everyone.