Toast with pesto, stir fried spinach and egg

Name: toast with pesto, stir fried spinach and egg
Cook time: 10 min
Total time: 10 min
Yield: 4
Ingredients: 4 outdoor eggs; 0,5 el traditional olive oil; 400 g fresh spinach; 4 slice firm dark multigrain bread; 135 g pesto paprika; 25 g Parmesan cheese

Brunch dish: sandwich with egg, spinach, pepper pesto and Parmesan cheese.

Ingredients

4 outdoor eggs
0,5 el traditional olive oil
400 g fresh spinach

4 slice firm dark multigrain bread
135 g pesto paprika
25 g Parmesan cheese

Kitchen Stuff

1 toaster

Directions

Boil the eggs hard in 8 minutes. Drain and frighten under cold running water and peel. Cut each egg into 4 parts.
In the meantime, heat the oil in a frying pan and let the spinach shrink while you are shoving. Drain in a colander.
Toast the slices of bread in the toaster and brush them with the pesto. Divide the spinach over it and cut the slices diagonally.
Scrape the Parmesan cheese on top and then divide the egg chips over it. Season with pepper and salt.