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SPINACH AND EGGS

SERVES 2

300 CALORIES PER SERVING

Blending a delicious combination of nutritious ingredients, this great one-pan dish is the ultimate pick-me-up breakfast or brunch. It’s topped with a tasty dressing made from yoghurt with a hint of mustard, but if you don’t fancy mustard first thing, just stir in a squeeze of lemon juice instead.

1 tsp olive oil

10g butter

1 shallot, finely sliced

125g spinach, washed and chopped

125g kale, washed and finely chopped

60g frozen peas, thawed

grating of nutmeg

4 medium eggs

salt and freshly ground black pepper

TO SERVE

2 tbsp plain yoghurt

1 tsp wholegrain mustard or a squeeze of lemon juice

1 Heat the oil and butter in a frying pan over a medium heat. Add the shallot and cook it for 3 minutes until it starts to soften.

2 Stir in the spinach, kale and peas, season well and add a little grated nutmeg. Cook for 2 more minutes until the greens start to wilt down.

3 Make 4 holes in the spinach mixture and crack an egg into each hole. Put a lid on the pan, turn the heat down low and leave the eggs to cook until the whites are set but the yolks are still soft.

4 Whisk the yoghurt and the mustard or lemon juice with a tablespoon of water and season with salt and pepper. Serve the eggs and greens on to plates, then spoon the yoghurt dressing on top. Eat at once!