“Toad in the Hole,” spinach, cottage cheese chips and grilled tomato.
- 2 whole eggs
- 1 serving (75g) frozen spinach, thawed
- 2 tablespoons cottage cheese
- 1 slice of grain bread
- 1/2 raw tomato
Spray a heavy frying pan with a little coconut oil and heat up. Add the tomato, cut side down to the pan then tear a hole in the bread (eat it! lol) then leave it to toast on the pan for one minute.
Crack 1 of the eggs into the bread and then crack the other on the pan next to the tomato.
Once the spinach is thawed (use the microwave), place that on the pan also and season everything with salt and pepper. Flip the bread with the egg in it and then cook for a further 1 minute.
Take everything off the pan and then arrange with the egg bread on the base, the whole egg on top and then the spinach and tomato next to it. Then add your cottage cheese to the pan and cook it down for a further 1 minute or until it loses it’s shape, starts to bubble and then turns brown.
Carefully lift the cooked cottage cheese from the pan and it will harden when it cools and become like “chips.” Arrange these on top of the egg stack and serve.