Sticky Eggs On Pitta

  • difficulty


  • serves


  • cooks in

    0 to 15 mins

  • calories

    280 per serving


  • 2 Eggs
  • 1x Wholemeal Pitta
  • 40g of Spinach
  • Pinch of Black Pepper

Cooking Directions

  1. Place the eggs in a saucepan with enough water to cover them both. Bring the water to the boil and simmer the eggs for 3 minutes, then remove from the heat, drain, cool under running water and set aside.
  2. Cut open your pitta into two halves and toast both halves.

  3. Layer the spinach on top of the hot toasted pitta to wilt it slightly.

  4. Slice the eggs in half length-ways, allowing the gooey yolk to show, and place on top of the spinach.

  5. Season with black pepper to taste.