Providing vitamin C and iron, this breakfast of eggs, spinach and leeks will super-charge your morning. It gives energy from protein and fat, plus two of your 5-a-day Prep: 5 mins Cook: 15 mins Easy Serves 2 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 yoghurt squeeze of lemon

Step 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 just the way you like it. Step 2 Stir the yoghurt 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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