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.
3. Meanwhile, bring a saucepan containing 1″ of water to a boil over high heat. Add the vinegar and salt and reduce the heat to low. Break an egg into a custard cup and gently tip the egg into the water. Repeat with the remaining 3 eggs. Cover and simmer for 3 to 5 minutes.
4. Spoon .. of the spinach onto each slice. Place the eggs on the spinach and grind some pepper over the top.