Dark Rye Bread with Egg and Spinach

240 CALS, SERVES 1 2 eggs 1 tsp butter or olive oil 2 handfuls of spinach 1 slice rye bread, lightly toasted 1 Either poach the eggs in boiling water for 4 minutes or scramble them.

2 Meanwhile, melt the butter (or use oil) in a non-stick frying pan over a medium heat and add the spinach. Cook briefly, just until it wilts, then spoon onto the toast.

3 Place the eggs on top. Season to taste with a little salt and plenty of ground black pepper.

TIP: For extra flavour, add a few drops of Tabasco sauce or a pinch of cayenne pepper.