Brunch Anda and Spinach Toast
PakistaniBrunchDesi eggsEasy
Buttered toast with garlicky spinach and a fried egg — fresh, green and quick for a late morning.
Prep time10 min
Cook time10 min
Total time20 min
Servings2
Ingredients
- 2 Desi eggs
- 2 cups spinach leaves, washed
- 1 garlic clove, chopped
- 2 cheese slices
- 4 bread slices
- 1 tbsp butter
- Salt and black pepper to taste
Method
- Heat butter and fry the garlic for 30 seconds.
- Add the spinach and cook 2 minutes until wilted; season with salt and pepper.
- Toast the bread slices lightly.
- Fry the eggs sunny-side up until the whites are set.
- Place a cheese slice on two bread slices, top with spinach and a fried egg; close with the second slice and serve warm.
Nutrition — estimated per serving
Calories (estimate)280 kcal
Protein (estimate)13 g
Fat (estimate)14 g
Carbs (estimate)24 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Squeeze the wilted spinach lightly so the toast does not go soggy. Food safety: fry the eggs until the whites are fully set. Allergens: egg, wheat (bread) and milk (butter, cheese). Substitute: use palak paneer leftovers instead of fresh spinach, or add tomato slices. Nutrition figures are estimates only, based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).