Tostada de huevo con espinacas y tomate

Ingredientes

• 1 bunch Fresh spinach
• 2 medium Ripe tomatoes (chopped)
• 1 tablespoon Olive oil (for sautéing)
• 1 clove Garlic (minced)
• 2 large Large eggs (cooked to your liking)
• 1 tablespoon Butter (for cooking eggs)
• to taste Salt
• to taste Pepper
• 2 thick slices Thick slice of bread (your favorite)
• optional Optional cheese (feta or shredded cheddar)
• to taste Fresh herbs (like basil or parsley)
• to taste Red pepper flakes (if desired)

Preparación

1. 1

   --- For the Veggie Layer ---

2. 2

   Warm 1 tbsp olive oil in a skillet over medium heat until shimmering, about 1 minute.

3. 3

   Add minced garlic and cook until fragrant, about 30 seconds.

4. 4

   Stir in fresh spinach and chopped tomatoes until spinach wilts and tomatoes soften, about 3 minutes. Season lightly with salt.

5. 5

   --- For the Eggs ---

6. 6

   Lower heat to medium-low and add 1 tbsp butter, swirling until it foams gently.

7. 7

   Crack eggs into pan, season with salt and pepper, cover, and cook until whites set but yolks remain runny, 2–3 minutes.

8. 8

   --- For the Toast ---

9. 9

   While eggs cook, toast thick bread slices until golden brown, about 4 minutes in a toaster or under the broiler.

10. 10

    --- To Assemble ---

11. 11

    Spoon warm veggie mixture evenly over each golden toast slice.

12. 12

    Gently transfer cooked eggs onto veggies, letting the yolk drizzle over the vibrant spinach and tomato layer.