Egg \"Florentine\" with tomato pesto

Name: Egg \"Florentine\" with tomato pesto
Cook time: 25 min
Total time: 25 min
Yield: 1
Ingredients: 150 g young leaf spinach; 1 small onion; 3 TABLESPOONS Vinegar Essence; 1 egg (size M); 1 TABLESPOON Oil; 1 TABLESPOON Tomato Pesto; 2 TABLESPOONS Greek yoghurt (10 % fat); 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 1/2 Wheat Toasti; 7-10 Tbsp Thyme

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 1

150 g young leaf spinach
1 small onion
3 TABLESPOONS Vinegar Essence
1 egg (size M)
1 TABLESPOON Oil
1 TABLESPOON Tomato Pesto
2 TABLESPOONS Greek yoghurt (10 % fat)
7-10 Tbsp Salt
7-10 Tbsp black pepper
1/2 Wheat Toasti
7-10 Tbsp Thyme

Directions

1
Wash and clean the spinach. Peel and finely chop the onion. Boil 750 ml water in a pot, add vinegar. Beat the egg in a cup and let it slide into the boiling water. Cook over low to medium heat for about 5 minutes.
2
Heat the oil in a frying pan. Sauté the onion in it. Add spinach dripping wet and cover and let it collapse. Mix in pesto and yoghurt, season with salt and pepper. Roast the toasti golden brown in a toaster.
3
Remove the egg from the water with a skimmer and let it drain on kitchen paper. Spread the spinach mixture on the toasti. Place the egg on top. Sprinkle with pepper and thyme.