Grilled eggs with spiced fennel and spinach

Name: Grilled eggs with spiced fennel and spinach
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 2 teaspoon olive oil; 1 clove garlic, crushed; 1 fresh small red thai (serrano) chilli, sliced finely; 1/2 small_piece fennel bulb (100g), trimmed, sliced finely; 100 gram baby corn, halved; 50 gram baby spinach leaves; 2 eggs; 1 tablespoon finely grated parmesan; 2 slice rye sourdough bread (90g), toasted

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Prep Time: 10 minutes

Cook Time: 10 minutes

Total: 20 minutes

Servings: 2

Grilled eggs with spiced fennel and spinach

Ingredients

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2 teaspoon olive oil1 clove garlic, crushed1 fresh small red thai (serrano) chilli, sliced finely1/2 small_piece fennel bulb (100 grams), trimmed, sliced finely100 gram baby corn, halved50 gram baby spinach leaves2 eggs1 tablespoon finely grated parmesan2 slice rye sourdough bread (90 grams), toasted

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Instructions

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Step 1

Preheat grill or broiler to high.

Step 2

Heat oil in a large ovenproof non-stick frying pan over medium heat; cook garlic, chilli, fennel and corn, stirring occasionally, for 5 minutes or until fennel is soft. Add spinach; cook, stirring, for 1 minute or until spinach has wilted.

Step 3

Make two holes in the spinach mixture; break one egg into each hole. Sprinkle with parmesan.

Step 4

Place under grill for 2 minutes or until eggs are cooked as desired.

Step 5

Serve eggs and spinach mixture with toast.