Spinach Toast


  • 1 10oz. package of Frozen Spinach
  • 4 tbsp. Butter
  • 1/4 c. Raisins
  • 1 tsp. Cinnamon
  • 2 tsp Ginger, fresh
  • 1 tsp. Ginger, ground
  • 2 tbsp. Sugar
  • Juice of one Orange
  • 1/4 tsp. Orange Zest
  • 2 Egg Yolks

Thaw the spinach in a strainer over the sink or a bowl. When it is completely thawed, squeeze by hand as much water out of it as you can. Using several papertowels, remove even more moisture from the spinach by pressing it between two layers. When you have removed all the water set it aside until it is needed.

In a small frying pan melt the butter and raisins together. The butter will help to plump up the raisins so put it on a lower setting and allow the raisins about 5-10 minutes in the butter being careful not to let the butter burn.

Add the spinach and orange zest and saute for five minutes or so. Add the orange juice to the egg yolks and beat them together. I did this so that the eggs wouldn’t scramble when I added them to the spinach.

Lower the heat and add the egg mixture. Make sure you mix it in well so you do not get patches of cooked egg. Leave this to thicken, stirring every once in a while until it thickens. Let this saute while you prepare the toast.

Take a good homemade bread and slice it in half inch slices. Cut them into squares or triangles as you prefer. Toast or broil them, just until golden. I buttered them with a butter knife and sprinkled a small amount of sugar on them. If you wish, you can “soak” them in melted butter and sugar as Dawson directs. I chose not too because I was worried it would be too saturated and I wanted them as a finger food.

I then put a good helping of the spinach mixture on the toast or “sippets” sprinkled a little more sugar as a garnish on top and served them.