Whipped Eggs on Toast is an Australian recipe, and coupled with a seasonal Spinach Salad makes for a simple and nutritious breakfast or brunch for company.
Whipped Eggs on Toast per Serving:
1 thick slice of bread or bun half
2-3 tsp of honey mustard
1/2 tbsp of chopped chives
Preheat your oven to 350ºF and prep a baking sheet with paper. Separate your eggs, yolk from white, taking care to keep the yolk intact. Beat egg whites until they stand up*. Spoon whites onto the centre of your bread, making a fluffy dollop. Hollow a place on the top of each egg white for the yolk.
*Note: If your egg whites are not firm enough, the yolk will fall off the side.
Bake for 5 minutes
Spoon dressing over yolks
Bake for 5-10 minutes until yolk set as desired, and whites a golden brown colour. Take care to remove from oven before bread is completely dry.
Spoon chives on top and serve.
Spinach Salad, 4 servings:
1 head of spinach
1/2 a small red cabbage
1 medium white onion
1 cup dried peaches, sliced
3-4 tbsp sunflower seeds
Toss washed, torn spinach with sliced cabbage, sliced onion, and sliced peaches in oil and vinegar dressing. Sprinkle with sunflower seeds and serve.