Sally's eggs and spinach on nutty toast

This dish makes a wonderful healthy and filling breakfast (but is also perfect for a quick supper).

Ingredients:

2 large eggs 10g butter200g spinach1 tsp lemon juice1 clove of garlic, crushedFreshly ground black pepper, to taste

Method:

• Break both the eggs onto a plate being careful not to break the yolks

• Bring a pan of water to a rolling boil and carefully slide the eggs in. Place a lid on the pan and turn the heat off. Leave the eggs to cook in the hot water for 3 minutes

• Meanwhile, make your toast and warm the olive oil in a saucepan over a medium heat, then add the crushed garlic and lemon juice

• After 3 minutes, use a slotted spoon to remove to poached ages and set them aside on a clean plate

• Now, quickly add the washed spinach into the warm olive oil and lemon juice, stir well and heat through for 1-2 minutes or until the spinach has wilted

• To serve, place a bed of spinach onto each slice of wholemeal toast (or gluten free toast), pop the boiled egg on top and sprinkle with freshly ground black pepper. Serve immediately.