Eggs & greens on toast

Serves 2

180g runner beans, trimmed and sliced several times lengthways 25g unsalted butter 2 slices thick sourdough bread 4 eggs 70g spinach sea salt and black pepper

Place the sliced beans in a saucepan of boiling water and simmer for 5 mins. Drain and refresh with cold water. Heat a frying pan on the hob and add the butter. When the butter is melted and bubbling, add the runner beans and season with salt and pepper. Set aside.

Preheat the grill to high and toast the sourdough on both sides. In the meantime, bring a large pan of water to the boil and crack the eggs into the pan. Turn the heat down to medium and simmer for 2-3 mins until the eggs are cooked to the desired consistency.

Meanwhile, heat the pan containing the runner beans again, then add the spinach and cover with a lid. Cook for 2 mins until the spinach wilts.

Place the sourdough slices on a serving plate each and cut each in half. Divide the bean and spinach mixture between the toast pieces, then top each with a poached egg. Season with salt and pepper, and serve immediately.