HEALTHY PESTO EGGS ON TOAST

When you need to get dinner on the table in a hurry, these quick-cook, healthy dishes will save the day. Pesto eggs on toast are perfect for breakfast, lunch or dinner – not only are they simple to prepare, they contain a couple of portions of your daily veg.

Serve these halloumi and beetroot fritters with a rocket salad for a speedy supper. They’re also excellent warmed the next day in a low oven.

For a turbo-charged meal, try making this veggie chilli in the microwave – it’s the very best kitchen gadget for whipping up a meal in no time.

Try a speedy, low-fat pesto as a delicious alternative to oil for frying eggs - it adds great flavour to the dish, too, to make a perfect brunch or lunch

2-4 thin slices rye sourdough (about 70g total, depending on the size of the loaf) 2 eggs

170g tomatoes on-the-vine

160g baby spinach

Pinch of chilli flakes (optional)

FOR THE PESTO

1 garlic clove 10g basil 1tbsp pine nuts 1tbsp rapeseed oil 1tbsp finely grated parmesan or vegetarian alternative

1

To make the pesto, peel the garlic clove and put in a small food processor along with the basil, pine nuts, oil and 2tbsp water. Blitz until smooth, then stir in the cheese. Or, blitz using a hand blender.

2

Toast the bread and divide between two plates. Cook the pesto in a frying pan over a medium heat for 30 seconds, stirring. Crack the eggs into one side of the pan, put the tomatoes in the other, and fry in the pesto until the eggs are cooked to your liking.

3

Lift out the eggs and put each one on a slice of toast. Add the spinach to the pan with the tomatoes, turn the heat up to high and cook until wilted, about 2-3 mins. The tomatoes should be soft. Spoon the veg on to the other toast slice and sprinkle with the chilli flakes, if you like.