Suppying vitamin C and iron, this breakfast of eggs, spinach and leeks will super-charge your morning. It provides energy from protein and fat, plus two of your 5-a-day
Nutrition and extra info
- Healthy
- Gluten-free
- Vegetarian
Nutrition: Per serving
- kcal298
- fat20g
- saturates4g
- carbs8g
- sugars6g
- fibre6g
- protein18g
- salt0.8g
Ingredients
- 1½ tbsp rapeseed oil, plus a splash extra
Rapeseed oil
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
- 2 trimmed leeks, sliced
- 2 garlic cloves, sliced
- ½ tsp coriander seeds
- ½ tsp fennel seeds
Fennel seeds
feh-nell seedsA dried seed that comes from the fennel herb, fennel seeds look like cumin seeds, only greener,…
- pinch of chilli flakes, plus extra to serve
- 200g spinach
Spinach
spin-atchUsed in almost every cuisine across the world, spinach is an enormously popular green vegetable…
- 2 large eggs
- 2 tbsp Greek yogurt
- squeeze of lemon
Lemon
le-monOval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
Method
Heat the oil in a large frying pan. Add the leeks and a pinch of salt, then cook until soft. Add the garlic, coriander, fennel and chilli flakes. Once the seeds begin to crackle, tip in the spinach and turn down the heat. Stir everything together until the spinach has wilted and reduced, then scrape it over to one side of the pan. Pour a little oil into the pan, then crack in the eggs and fry until cooked to your liking.
Stir the yogurt through the spinach mix and season. Pile onto two plates, top with the fried egg, squeeze over a little lemon and season with black pepper and chilli flakes to serve.
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