Time to make: 35 mins
( Hands-on time: 15 mins )
(at time of publication)
Nutrition Info.(per serve)
1 1/4 cups passata
2 rashers cooked lean bacon, diced
1 tablespoon chopped chives
1/2 cup grated reduced-fat cheese
8 leaves basil
4 slices sourdough bread
2 cups spinach leaves
3 spring onions, chopped
1 cup halved cherry tomatoes
4 tablespoons vinaigrette (made with 2 parts balsamic vinegar to 1 part olive oil)
Total fat 20g
Saturated fat 6g
Dietary fibre 4g
1 Turn oven onto grill. Whisk eggs until smooth. Spray a medium ovenproof dish or non-stick pan with detachable handle and heat.
2 Add the eggs to the hot pan. Cook until the underside is golden — this will take about 5 minutes. Place under the grill until the top is golden.
3 Remove eggs from pan and place on a foil-covered baking tray. Cover with the passata. Add the bacon and sprinkle over the chives and cheese.
4 Return to grill and cook until cheese has melted. Sprinkle with basil leaves. Serve with bread and salad.
Make it gluten free: Use gluten-free bread and check bacon and passata are gluten free.
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