Spinach Cream Sauce With Sundried Tomatoes over Egg and Toast is a delicious and elegant breakfast or brunch to serve to your friends and family.

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



  • 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)


  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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