Description
Start your day with a vibrant and nutritious meal featuring Boiled Eggs with Sautéed Cherry Tomatoes and Spinach. This delightful breakfast combines the creamy texture of perfectly boiled eggs with the sweet, juicy flavor of sautéed cherry tomatoes and the wholesome goodness of fresh spinach. Quick and easy to prepare, this dish is perfect for busy mornings or relaxing brunches. Packed with protein and essential nutrients, it not only fuels your body but also satisfies your taste buds. Add a sprinkle of chili flakes or pink peppercorns for an extra kick, making this breakfast a truly customizable experience.
Ingredients
- 2 eggs
- 1 cup cherry tomatoes, halved
- 1 cup fresh spinach
- 1 tsp olive oil
- Salt and black pepper to taste
- Optional: Chili flakes or pink peppercorns
Instructions
- Boil the Eggs: Place eggs in boiling water for 9-10 minutes for firm yolks. Transfer to an ice bath to cool, then peel and halve.
- Sauté Vegetables: In a skillet over medium heat, add olive oil. Cook halved cherry tomatoes for 2-3 minutes until softened. Add spinach and cook until wilted (about 1-2 minutes). Season with salt and pepper.
- Plate & Serve: Arrange sautéed vegetables next to the halved boiled eggs on a plate. Garnish with optional chili flakes or pink peppercorns if desired. Serve warm.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Boiling & Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 4g
- Sodium: 150mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 370mg
Keywords: Fresh eggs are easier to peel when slightly older (about one week). Control boiling time for preferred yolk firmness. Feel free to add other vegetables like bell peppers or zucchini for variety.