Recipe: Spinach Eggs and Sprouted Toast

2 -eggs, large
1 tsp, Olive Oil
Dash of pink himalayan salt or sea salt
Dash of black pepper
1 slice (34g), 7 Sprouted Grains Bread
4 oz, Baby Spinach

Toast your bread on both sides on medium heat. Use the olive oil to coat your pan and heat on medium high. I like to shred my spinach first by stacking the leaves then slicing them. Place spinach aside. Crack eggs into a bowl, add salt and pepper and wisk. Add your spinach to heated skillet and saute slightly for about 30 seconds then add the egg mixture to the skillet and scramble until done and plate with sliced toast.

Calories 310, Serves one