Spinach and eggs
This dish makes a wonderful healthy and filling breakfast or brunch, but it is also perfect for a quick,light supper. You don’t absorb the cholesterol from eggs – this is an old wives’ tale and doctors now recommend that an egg a day gives you essential healthy proteins.
(Serves 1-2)
Ingredients:
2 large free-range eggs1 tbsp olive oil1 garlic clove, peeled and crushed1 tsp lemon juice200g spinach, washed and drainedFreshly ground black pepper, to taste
Method:
Crack 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 off the heat. Leave the eggs to cook in the hot water for 3 minutes.
Meanwhile, warm the olive oil in a saucepan over a medium heat. Add the crushed garlic and lemon juice.
Using a slotted spoon, remove the poached eggs and set them aside on a plate
Add the spinach to the warm olive oil and lemon juice, stir well and heat through for 1–2 minutes, or until the spinach has wilted
To serve, pop the poached eggs on top of a bed of spinach
From The Bikini Promise, by Sally Bee. Published by Kyle Books, priced £14.99Photography by Clare Winfield