Fancy trying a new twist on eggs for breakfast?
🥚🌿🍽
This is my new favourite savoury breakfast.
It’s packed with protein to keep you full, savoury to keep your blood sugar stable, and contains gut-friendly bacteria to help your microbiome💚
Serves 2
Ingredients:
1½ tbsp olive oil
2 leeks, sliced
2 garlic cloves, sliced
½ tsp coriander seeds
½ tsp fennel seeds
pinch of chilli flakes
200g spinach
2 large eggs
2 spring onions,sliced
2 tbsp natural live yogurt
squeeze of lemon
🍳Heat olive oil in a large sauté pan on medium heat.
🌱Add the leeks and a pinch of salt, and cook for 5 minutes 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.
🥚Use a large spoon to make small holes in the sauce, to reveal the pan and drizzle a little oil in each hole. Crack the eggs into each space. Fry the eggs for 5-8 minutes, or until the eggs are done to your liking.
🥣Pile onto two plates, top with yoghurt, spring onions and squeeze over a little lemon. Season with black pepper and chilli flakes to serve.
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