Tom Daley's spinach and eggs

Blending a delicious combination of nutritious ingredients, this great one-pan dish is the ultimate pick-me-up breakfast or brunch. It’s topped with a tasty dressing made from yoghurt with a hint of mustard, but if you don’t fancy mustard first thing, just stir in a squeeze of lemon juice instead.

Serves 2300 calories per serving

Ingredients

1 tsp olive oil10g butter1 shallot, finely sliced125g spinach, washed and chopped 125g kale, washed and finely chopped60g frozen peas, thawed Grating of nutmeg 4 medium eggsSalt and freshly ground black pepper

To serve

2 tbsp plain yoghurt1 tsp wholegrain mustard or a squeeze of lemon juice

Method

Heat the oil and butter in a frying pan over a medium heat.

Add the shallot and cook it for 3 minutes until it starts to soften.

Stir in the spinach, kale and peas, season well and add a little grated nutmeg. Cook for 2 more minutes until the greens start to wilt down.

Make 4 holes in the spinach mixture and crack an egg into each hole. Put a lid on the pan, turn the heat down low and leave the eggs to cook until the whites are set but the yolks are still soft.

Whisk the yoghurt and the mustard or lemon juice with a tablespoon of water and season with salt and pepper. Serve the eggs and greens on to plates, then spoon the yoghurt dressing on top. Eat at once!