Eggs On Toast

Serves 2


  • 4 large slices sourdough bread
  • Butter, for spreading
  • 4 eggs
  • 15g butter, extra
  • ½ teaspoon grated lemon rind
  • 150g baby spinach leaves
  • Sea salt and cracked black pepper
  • Shaved parmesan, to serve
  • Truffle oil, if desired


  1. Heat a large frying pan over low heat. Make a hole in the middle of each piece of bread.
  2. Butter both sides of the bread. Place bread in the frying pan and cook covered for 3–4 minutes or until golden.
  3. Turn the bread and crack an egg into each hole of the bread.
  4. Cook for 2 minutes or until eggs are cooked to your liking.
  5. Place on serving plates.
  6. Add extra butter and lemon rind to the pan and cook for 1 minute.
  7. Add the spinach, salt and pepper and stir until wilted.
  8. Serve with the eggs, top with shaved parmesan and drizzle with truffle oil, if desired.