Tom Daley’s sourdough French toast
- Ready in: 20 mins
- Serves: 2
- Price: per serving
- 1 medium egg
- 2 slices of sourdough bread, each about 50g
- 1 tbsp olive oil
- 100g spinach
- 5g butter
- Freshly grated nutmeg
- Freshly ground black pepper
Beat the egg in a shallow dish and season it with salt and pepper. Lay the slices of bread in the bowl and leave them for a minute or so to soak up the egg. Turn the slices over and let them soak for another 5 minutes.
Heat the oil in a frying pan until hot, then add the slices of bread. Cook them for 2-3 minutes over a medium heat until golden, then turn them over and cook on the other side. Pour any leftover beaten egg into the pan at this stage to cook alongside the toast.
Wash the spinach well and put it in a saucepan with a tablespoon of water. Cover the pan with a lid and let the spinach steam for a few minutes until wilted. Add the butter and season well with a little grated nutmeg and pepper.
Spoon the spinach on to the toasts and serve.