Egg Florentine Toasted Sandwich with Roasted Tomatoes
A totally gourmet Egg Florentine Toasted Sandwich, using basic ingredients to create something spectacular. Don't let your lunchtime be boring, try this easy sandwich recipe for something special this week!
Servings: 2
Calories: 294kcal
Ingredients
- 2 slices bread of your choice
- 2 eggs
- 1 cup baby spinach
- 2 tbsp. cheddar cheese grated
- 1½ tbsp. mayonnaise
- 10 cherry tomatoes varied in color if you can
- salt and pepper to taste
Instructions
- Hard boil the eggs. Place the eggs into a saucepan and cover with cold water so that the eggs are fully submerged with about 1 inch of extra water on top. Place on a high heat and bring to a boil. Once the water is boiling, remove the saucepan from the heat and cover with a lid. Leave for 12 minutes. Remove the eggs with a slotted spoon and place in a bowl of cold water to cool.
- Drizzle the cherry tomatoes with a little olive oil, salt and pepper and roast at 392⁰F (200⁰C) for 15 minutes.
- Wash the spinach thoroughly and shake off any excess water. Place the spinach directly into a frying pan and heat on a medium heat until it is wilted. The water from washing will be enough for the spinach not to stick so there is no need for any oil in the pan. Roughly chop the spinach once it is wilted.
- While the spinach is sautéing, toast your bread to your preferred doneness.
- Roughly chop the eggs and mix with the mayonnaise, spinach, cheddar cheese, salt and pepper.
- Assemble the sandwich and enjoy! I also used red onion as a garnish but this is optional if you don’t like raw onions. Serve immediatly.
Nutrition
Calories: 294kcal | Carbohydrates: 18g | Protein: 13g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 183mg | Sodium: 383mg | Potassium: 383mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2216IU | Vitamin C: 24mg | Calcium: 189mg | Iron: 3mg