Boiled Eggs with Sautéed Cherry Tomatoes & Spinach
Start your day with a nourishing and vibrant breakfast featuring Boiled Eggs with Sautéed Cherry Tomatoes and Spinach. This delightful dish combines the rich protein of perfectly boiled eggs with the fresh, tangy flavors of sautéed cherry tomatoes and tender spinach. Not only is it quick to prepare, taking just 15 minutes, but it’s also versatile enough for busy mornings or leisurely brunches. Whether enjoyed by itself or paired with whole grain toast, this recipe will energize you for the day ahead. Customize it with optional garnishes like chili flakes for an extra kick, making each bite a burst of flavor.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: Serves 1
- Category: Breakfast
- Method: Boiling/Sautéing
- Cuisine: American
Ingredients
Scale
- 2 eggs
- 1 cup cherry tomatoes, halved
- 1 cup fresh spinach
- 1 tsp olive oil
- Salt and black pepper to taste
- Optional: chili flakes or pink peppercorns
Instructions
- Boil the eggs in water for 9-10 minutes for firm yolks. Transfer to an ice bath immediately after boiling.
- Heat olive oil in a skillet over medium heat, add cherry tomatoes, and sauté for 2-3 minutes until softened.
- Stir in spinach and cook until wilted (1-2 minutes). Season with salt and black pepper.
- Serve the sautéed veggies alongside the halved boiled eggs on a plate. Add optional garnishes if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 13g
- Cholesterol: 370mg