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Australian folded eggs with garlic spinach on toast
Serves: 2
Prep time: 25 minsTotal time: 
Recipe photograph by Kris Kirkham
Australian folded eggs with garlic spinach on toast
Folded eggs are a creamy omelette/scramble hybrid; the technique results in super-soft, rippled eggs that hold their shape even though they are only lightly cooked
Serves: 2
Prep time: 25 minsTotal time:
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Nutritional information (per serving)
Calories
626Kcal
Fat
48gr
Saturates
23gr
Carbs
24gr
Sugars
2gr
Fibre
2gr
Protein
24gr
Salt
1.1gr
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Ingredients
- 1 tbsp olive oil
- 2 garlic cloves, crushed
- 200g young spinach
- 4 medium eggs
- 80ml double cream
- ½ tsp ground turmeric
- 20g unsalted butter
- 2 slices of toast (we used sourdough bloomer)
Step by step
- Put the olive oil and garlic in a large saucepan and heat gently until the garlic is fragrant but not browned. Pile in the spinach, stirring it into the oil. Cook for 2 minutes, stirring, until starting to wilt. Season and remove from the heat, then partially cover and set aside until ready to serve.
- In a jug or medium bowl, whisk the eggs, cream and turmeric together and season lightly.
- For each serving, add half the butter to a non-stick frying pan measuring 17cm-20cm across the base. Heat until the butter is sizzling but not browned. Reduce the heat to medium-low and pour half the egg mixture into the pan; it may sizzle a little. Leave to cook undisturbed for 15-30 seconds until the eggs begin to set at the edges.
- Using a rubber spatula, pull the edge of the eggs towards the centre, tilting the pan slightly so that any runny egg trickles towards the edges. Keep doing this, working around the pan, until most of the eggs look just set but the centre is still slightly wet looking – the circle of egg should reduce in size and be rippled and flower-like; about a minute’s cooking overall.
- Top a slice of toast with half the spinach and the folded eggs (which should slip out of the pan in one go like an omelette), finishing with a final sprinkle of salt and pepper. Repeat with the remaining butter and eggs to make the second serving.