Bacon, egg and creamed spinach breakfast toast

Ingredients

• 15 ml (1 tablespoon)olive oil
• 180 g (6 cups)baby spinach, washed and roughly chopped
• 2garlic cloves, sliced
• 30 ml (2 tablespoons)sour cream
• to tastelemon juice
• to tastesalt and pepper
• to tastetoast of your choice
• to tastecrispy streaky bacon
• to tastefried or poached egg

Instructions

1. 1

   Wilt the spinach

   Heat the olive oil in a large frying pan. Add the baby spinach and sliced garlic, and cook until the spinach has wilted.

2. 2

   Make it creamy

   Drain off any excess liquid, then stir in the sour cream, lemon juice, salt and pepper.

3. 3

   Build the toast

   Spoon some spinach onto the toast and top with streaky bacon and a fried or poached egg.

4. 4

   Serve straight away

   Serve immediately.

What is creamed spinach toast?

This is a quick breakfast built from toast, savoury creamed spinach, bacon and egg. Creamed spinach is a familiar style of cooked greens enriched with a creamy ingredient; here, sour cream adds richness and a little tang.

The recipe brings together breakfast staples rather than relying on a particular regional tradition. Wilting the spinach in the pan keeps the preparation brief, while the egg and bacon make each slice more substantial.

Nutrition and macros by portion

The nutrition label shows one serving as written: 390 calories, 20g protein, 31g carbs, 20g fat.

The bread supplies most of the carbohydrates, while olive oil, sour cream, bacon and egg contribute much of the fat; egg and bacon also provide protein. For a more balanced plate, serve a generous portion of spinach with fruit or tomato alongside, and choose a wholemeal toast if you like.

Choosing the ingredients

Spinach: Baby leaves wilt quickly and have a tender texture. Roughly chopping them makes the topping easier to spread over the toast.

Sour cream: Stir it in after draining the spinach so the topping stays creamy rather than watery. Add lemon juice gradually and taste as you go.

Toast and toppings: Choose bread sturdy enough to hold the spinach, bacon and egg. The recipe leaves the amounts of toast, bacon and eggs flexible, so prepare enough for your two servings.

Getting the spinach right

Wilt the leaves over the heat until they have collapsed, stirring so the garlic and spinach cook evenly. Garlic is sliced rather than minced, so keep an eye on it as the leaves soften.

Drain excess liquid before adding the sour cream. This small step helps the topping cling to the toast instead of making it soggy.

Texture and doneness

The spinach should be soft and coated in a creamy, lightly tangy mixture. If liquid pools in the pan, drain a little more before stirring in the sour cream.

Cook the bacon until crisp and prepare the egg to your liking; the recipe allows either fried or poached. Toast the bread until it is firm enough to support the toppings.

Timing the components

The spinach topping comes together quickly, so cook or warm the bacon and prepare the egg while it wilts if you can manage the timing comfortably. Keep the finished spinach warm while the toast is made.

Assemble just before eating. This helps the toast retain its texture beneath the moist topping.

What to serve alongside

The toast is a complete-feeling breakfast on its own, with greens, egg and bacon over bread. For a fresher contrast, serve it with sliced tomato or fruit.

A little extra lemon at the table can brighten the creamy spinach. Add it sparingly so it does not overwhelm the garlic and sour cream.

Recipe notes & tips

• Wash and roughly chop the spinach before heating the pan so it is ready to add.
• Drain the wilted spinach well before stirring in the sour cream.
• Add lemon juice a little at a time and taste the topping before serving.
• Cook the bacon until crisp for contrast with the soft spinach.
• Assemble the toast just before eating to help keep the bread from turning soggy.

Variations

• Use wholemeal toast: Choose a sturdy wholemeal loaf for a nuttier base.
• Add chilli: Stir a pinch of chilli flakes into the spinach with the garlic.
• Try different greens: Use chopped chard leaves in place of some of the spinach, cooking until tender.
• Make it meat-free: Leave out the bacon and add sliced mushrooms cooked until browned.
• Use a poached egg: Top each serving with a poached egg for a soft yolk without frying.

Common mistakes to avoid

• Skipping the drain: Excess spinach liquid can make the topping watery; drain it before adding the sour cream.
• Overcooking the garlic: It can turn bitter if left unattended; add the spinach promptly and stir as it wilts.
• Adding all the lemon at once: Too much can dominate the topping; add a squeeze, taste, then adjust.
• Assembling too early: The topping softens the bread as it sits; build the toast just before serving.
• Using flimsy bread: It may collapse under the toppings; toast a sturdy slice until firm.

How to store

Store leftover creamed spinach in a covered container in the fridge and use within 2 days. Reheat it gently in a pan, adding a small splash of water if needed; cook fresh toast and egg for serving, as assembled toast does not keep its texture well.

Frequently asked questions