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Green eggs

Suppying vitamin C and iron, this breakfast of eggs, spinach and leeks will super-charge your morning. It provides energy from protein and fat, plus two of your 5-a-day

  • Prep: 5 mins
    Cook: 15 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 298
  • Carbohydrates 8
  • Saturated Fat 4
  • Sugar 6
  • Protein 18
  • Fat 20
  • Fibre 6
  • Salt 0.8

Nutrition per serving

  • Calories 298
  • Carbohydrates 8
  • Saturated Fat 4
  • Sugar 6
  • Protein 18
  • Fat 20
  • Fibre 6
  • Salt 0.8

Ingredients

  • 1½ tbsp rapeseed oil, plus a splash extra
  • 2 trimmed leeks, sliced
  • 2 garlic cloves, sliced
  • ½ tsp coriander seeds
  • ½ tsp fennel seeds
  • pinch of chilli flakes, plus extra to serve
  • 200g spinach
  • 2 large eggs
  • 2 tbsp Greek yogurt
  • squeeze of lemon

Method

  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.

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