Popeye toast Hey Lolly Guide to healthy breakfast ideas 2
Print Recipe

Popeye Toast wih Eggs, Vine Tomatoes & Feta

Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Breakfast
Servings: 2 People


  • 160 g Ripe cherry tomatoes , on the vine
  • 4 Slices Slices of wholemeal bread
  • 3 Large free-range eggs
  • 80 g Baby spinach
  • 2 tbps Semi skimmed milk
  • 1 tbsp Cottage cheese
  • Extra Virgin Olive oil
  • Hot chilli sauce


  • 1) Preheat the grill to high.
    2) Lay the tomato vines in a large baking tray, prick each tomato with the tip of a sharp knife and grill for 4 minutes, then add the bread to the tray to toast on both sides.
    3) Meanwhile, crack 1 egg into a blender, add the spinach, a good pinch of black pepper and the milk and blitz until smooth.
    4) Take the tray from under the grill and divide the green eggy mixture between the four pieces of toast, spreading it right out to the edges.
    5) Divide and dot over the cottage cheese, then pop back under the grill for another 4 minutes, or until starting to brown at the edges.
    6) Meanwhile, dry fry the remaining eggs in a non-stick frying pan on a medium heat – cook to your liking.
    7) Divide up the Popeye bread and serve each portion with an egg and half the grilled tomatoes. I like to finish with just a few drips of good oil, and a drizzle of feta and chilli sauce for a bit of a kick.
    A nice addition to this dish is fried portobello mushrooms.