Eggs with Sun-Dried Tomato Pesto
Ingredients
1. 1 tsp olive oil
2. 1 c baby spinach
3. 1/4 c sun-dried tomato pesto
4. 1/4 c low-fat yoghurt
5. 1 tsp vinegar
6. A pinch of salt
7. 4 slices of toasted brown whole-wheat bread
8. 4 eggs
9. Freshly ground black pepper
Method:
1. Put oil in a large non-stick skillet over medium-high heat. Add the spinach and cook until wilted.
2. Combine the yoghurt and pesto. Stir .. c into the spinach and remove from the heat. Cover to keep warm.