Break­fast Green eggs

BBC Good Food - - Health -

SERVES 2 PREP 5 mins COOK 15 mins EASY V

1 tbsp rape­seed oil, plus a splash ex­tra

2 trimmed leeks, sliced

2 gar­lic cloves, sliced tsp co­rian­der seeds tsp fen­nel seeds pinch of chilli flakes, plus ex­tra to serve 200g spinach

2 large eggs

2 tbsp Greek yo­gurt squeeze of lemon

1 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.

2 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.

GOOD TO KNOW healthy • cal­cium • fo­late • fi­bre • vit c • iron • 2 of 5-a-day • gluten free PER SERV­ING 298 kcals • fat 20g • sat­u­rates 4g • carbs 8g • su­gars 6g • fi­bre 6g • pro­tein 18g • salt 0.8g

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