Healthy Pesto Eggs on Rye Toast with Wilted Spinach

Prepare the fresh pesto by combining the peeled garlic clove, fresh basil, pine nuts, rapeseed oil, and 2 tablespoons of water in a small food processor. Blitz until the mixture is smooth, then stir in the finely grated parmesan. Alternatively, you can use a hand blender in a tall beaker for the same result.

Toast the rye sourdough slices and place them onto two serving plates. Heat a non-stick frying pan over medium heat and add the prepared pesto, stirring for about 30 seconds until fragrant. Carefully crack the eggs into one side of the pan and place the vine tomatoes on the other side. Fry everything in the pesto until the eggs are cooked to your preferred level of doneness.

Lift the cooked eggs out of the pan and place one on each slice of toast. Add the baby spinach to the pan with the tomatoes, turn the heat up to high, and cook for 2-3 minutes until the spinach is wilted and the tomatoes are soft. Spoon the vegetables onto the toast, sprinkle with a pinch of chili flakes if you like a bit of heat, and serve immediately.