Spinach and eggs
This dish makes a wonderful healthy and filling breakfast but is also perfect for a quick supper!
Ingredients
2 large eggs10g 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 was wilted
To serve, place a bed of spinach onto each slice of wholemeal toast, pop the boiled egg on top and sprinkle with freshly ground black pepper. Serve immediately.
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