Spinach and eggs
Sally Bee's delicious spinach and eggs recipe is on the Vow to Wow plan as healthy breakfast option.
Sally says: "Although many people think you can't eat eggs on a diet, this is an old wives' tale - doctors now recommend that an egg a day will give you essential healthy proteins, so you can enjoy this every day!"
Ingredients
Serves 1-2
2 large eggs2 slices of wholemeal, nutty bread1 tbsp olive oil1 garlic clove, peeled and crushed 1 tsp lemon juice200g (7oz) spinachFreshly ground black pepper
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. Add the crushed garlic and lemon juice.
Use a slotted spoon to remove the poached ages and set them aside on a plate
Now, quickly add the washed spinach to 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 toast, pop the poached egg on top and sprinkle with freshly ground black pepper
Serve immediately