We are right in the middle of our annual winter school holidays in South Africa at the moment and I have to say, I couldn’t be loving it more. Not having to worry about an alarm clock, lunchboxes or rushing to get to activities has been an absolute joy. The later start to the day also allows me the luxury of cooking proper breakfasts most days (let’s face it, cereal still happens more often than I’d like to admit). We are a family of toast lovers and I have been topping slices of wholegrain and sourdough toast with everything from almond butter, banana slices and a sprinkling of dukkah to simple scrambled eggs. But last week I wanted something a bit different and I had a big bag of baby spinach needing to be used. I wilted the spinach in a hot pan with a few cloves of sliced garlic before finishing it with a generous dollop of sour cream, a squeeze of lemon, salt and pepper. Creamed spinach in 5 minutes? Yes please! (Top tip: Make the spinach the night before or use left-overs to make this breakfast even easier.) And yes, creamed spinach on its own makes a pretty fabulous sandwich (as can be seen in my creamed spinach grilled cheese) but I decided to top it with a few slices of crispy streaky bacon and a fried egg. Because bacon and egg make everything better, right? This breakfast toast would be equally delicious with poached eggs and smoked salmon can easily substitute the bacon. I used multi-grain bread but a good slice of toasted sourdough or gluten free bread would work well too. This turned out to be a fabulous, easy breakfast and one I plan on serving at my next brunch party.
