A pimped up version of the classic, eggs on toast! Adding spinach, artichoke and Roquefort cheese gives a delicious, rich twist on this classic breakfast dish!
- 1 loaf of sourdough bread (cut into 1 inch slices)
- Some large eggs (1 per person or 2, if you’re really hungry)
- Fresh spinach
- Artichoke hearts
- Roquefort cheese
- Olive oil
- Drizzle a large cast iron pan or tray with the olive oil and place in the residual heat of your wood fired oven. Grab your slices of bread and carefully place them into the pan turning them from one side to the over to ensure even coverage of the olive oil. Place your thin slices of cheese over the slices of bread, 2 artichoke hearts per slice and top with the spinach leaves.
- Place your cast iron pan back into the oven until the bread is golden brown and the cheese has slightly melted. Make sure meanwhile that you’ve poached your egg and it’s ready to place on top of your fully loaded pimped up toast to serve! SCRUM!
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