Boiled Eggs with Sautéed Cherry Tomatoes & Spinach
Start your day with a colorful and nutritious plate of Boiled Eggs with Sautéed Cherry Tomatoes & Spinach. This vibrant breakfast bowl combines firm-boiled eggs with fresh sautéed vegetables, delivering a meal that’s as satisfying as it is healthy. Packed with protein and vitamins, this dish is perfect for busy mornings or leisurely brunches. In just 15 minutes, you can whip up a delightful meal that looks as good as it tastes. Whether served alone or alongside whole grain toast, this recipe is easily customizable to suit your flavor preferences. Elevate your breakfast experience with a sprinkle of chili flakes for heat or add creamy avocado slices for richness.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: Serves 1
- Category: Breakfast
- Method: Boiling and Sautéing
- Cuisine: American
Ingredients
Scale
- 2 eggs
- 1 cup cherry tomatoes, halved
- 1 cup fresh spinach
- 1 tsp olive oil
- Salt & black pepper to taste
- Optional: chili flakes or pink peppercorns
Instructions
- Boil the eggs: Place the eggs in boiling water and cook for 9–10 minutes for firm yolks. Transfer to an ice bath to cool before peeling.
- Sauté the vegetables: Heat olive oil in a skillet over medium heat. Add cherry tomatoes and cook for 2–3 minutes until softened. Stir in spinach and season with salt and pepper, cooking until wilted (about 1–2 minutes).
- Serve: Halve the boiled eggs and arrange them on a plate alongside sautéed vegetables. Garnish with optional chili flakes or pink peppercorns if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 4g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 372mg