Spinach Egg Slice with Roast Tomatoes

Gluten Free Gluten Free Gluten Free Gluten Free Gluten Free
(Serves 4)

A satisfying, nourishing breakfast option. The coconut cream in this recipe gives the cooked slice a beautiful texture.


  • 8 large organic free-range eggs
  • 2 cups baby spinach
  • 1⁄2 cup coconut cream
  • Good pinch of Himalayan or Celtic sea salt
  • Pepper to taste
  • 2 medium tomatoes
  • Parsley or fresh basil to garnish


  1. Preheat oven to 180oC. Line a small baking dish with baking paper and set aside.
  2. In a large bowl, whisk egg with salt, pepper and coconut cream for approximately 30 seconds.
  3. Spread baby spinach evenly along the bottom of the baking dish.
  4. Gently pour egg mix on top and bake for 30 minutes or until the centre of the slice is rm to the touch.
  5. Meanwhile, slice tomatoes in half lengthways and sprinkle with a little salt and pepper.
  6. Roast tomatoes in the oven for 15-20 minutes or until nice and soft.
  7. When cooked, allow to rest out of the oven for 5 minutes before slicing in quarters.
  8. Serve hot with a roast tomato half on top of each slice. Garnish with chopped parsley or basil.

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