Easy Breakfast Recipes- Egg, Spinach & Tomato Loaf

Given the size of this dish, it’s easy to make and multiply for a brunch gathering or an entire family. I’m a huge supporter of inserting fresh vegetables wherever possible and here, adding spinach and tomatoes gives us a powerful start to the day in an easy breakfast recipe. The key to making sure the eggs come out perfectly cooked the way you like is to know the strength of your own oven. Do you have exact temperature control over the broiler or is it a low/high setting like most household ovens? Also make sure not to place the loaf too close to the broiler, otherwise it will burn to a crisp. If you’re familiar with your oven, this is a no-brainer breakfast recipe that everybody loves.


1 loaf fluffy baguette (do not use the thin ones as those won’t have enough of a center to fill)

¼ teaspoon + ½ teaspoon sea salt

2 medium sized tomatoes, thinly sliced

1 cup spinach leaves (you can use raw or cooked but if using cooked, make sure to drain thoroughly)

6 to 8 eggs (depending on how large a baguette you are using)

Freshly ground black pepper


Preheat the oven to high broil.

Slice the baguette in half lengthwise. Using your hands, hollow out the center of the half baguette. (You can wrap up and store the other half as well as the white parts of the baguette you’re tearing out).

Place the baguette on a baking sheet. Lay the tomato slices evenly in the hollow of the baguette and sprinkle ¼ teaspoon of the salt over the tomatoes. Spread the spinach leaves over the tomatoes. Then crack the eggs over the spinach, going along the length of the baguette. Sprinkle the remaining ½ teaspoon of salt and the pepper over the eggs.

Place the baguette in the middle of the oven and broil for 15 to 20 minutes until the eggs are as firm as to your liking. Remove from the oven. Slice the baguette into pieces and serve immediately.