• Rehydrate sun-dried tomatoes by covering them with hot water and letting them stand on the counter for 5 minutes.

• Add the spinach and 1 teaspoon of water to a small saucepan and cover with a lid. Allow the spinach to steam on medium-low heat for 3 minutes. Stir and once the spinach has wilted, remove from heat.

• While the spinach is cooking, spray a frying pan with a little oil. Place the pan over a medium heat. Crack the two eggs into the pan and lightly season with salt and pepper. For a running yolk, cook the eggs for 2-3 minutes and for a firm set yolk flip the egg and cook for another minute.

• Meanwhile, toast the bread in the toaster.

• To assemble, chop the sundried tomatoes and spinach. Spread 1 ½ teaspoon of pesto on each slice of toast, top with the wilted spinach and sundried tomatoes and lastly place an egg on each.

Tip: To reduce carbs further, replace the bread with sliced pieces of sweet potatoes and toast them in the toaster.