Spinach Cream Sauce With Sun Dried Tomatoes

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Some days I just feel creative, whipping up a dish based on what I have on hand, no recipe just what sounds good at the moment.  Today’s breakfast was one of those dishes, which turned out so yummy I wanted to share with you all.  I created a  Spinach Cream Sauce With Sun Dried Tomatoes over Egg and Toast.  

I grew up loving the boil in bag creamed spinach made by Green Giant. I know, a weird thing for kids to like but it was always a side I wanted my mom to fix. With the memory reminiscing in my mind  from childhood I decided to whip up a little spinach cream sauce of my own and then add a little punch by creaming in sun dried tomatoes. 

Top this all off on a good seed laced crusty bread and a soft fried egg,  you then have a gourmet breakfast in a snap. 

Spinach Cream Sauce With Sun Dried Tomatoes

• Author: Intentional Hospitality
• Prep Time: 5 mins
• Cook Time: 10 mins
• Total Time: 15 mins
• Yield: 1 serving 1x
• Category: Sauce

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Ingredients

• 3 tablespoons butter
• 1 cup fresh spinach leaves
• pinch garlic powder
• 2 tablespoons sun dried tomatoes in olive oil
• 1/2 teaspoon flour
• 3 tablespoons half and half
• 1 tablespoon coconut oil
• 1 egg
• 1 slice of seeded crusty bread
• 1 teaspoon chopped fresh parsley (optional)

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Instructions

1. Place 2 tablespoons of butter in a sauce pan, heat over medium until butter just starts to brown
2. Add spinach, stirring until cooked soft, about 2 minutes
3. Add garlic powder and flour, stirring until both are blended in
4. Stir in half and half
5. Keep sauce warm on lowest heat
6. Place 1 tablespoon butter in a small fry pan, heat over medium until melted
7. Place bread in pan, flipping so both sides to coat in butter. Cook each side of bread for 1 minute or until golden brown. Remove from pan onto plate.
8. Heat 1 tablespoon coconut oil in fry pan.
9. Crack egg into oil and fry to desired doneness.
10. Place egg on toast then top with spinach cream sauce and a chopped parsley

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