Breakfast · High Protein · Quick · Blood Sugar Friendly
Two Eggs, Greens and Sourdough
The Saturday breakfast: soft eggs, a pan of garlicky greens, one thick slice of good sourdough.
- Time
- 10 minutes
- Serves
- 1
- Protein
- 26g
- Fiber
- 6g
Why this works
Eggs supply complete protein plus choline for brain health, and eating the greens and eggs before the bread means the starch arrives on a full stomach rather than an empty one.
Ingredients
- 2 large eggs
- 3 big handfuls spinach or chard
- 1 garlic clove, thinly sliced
- 1 tbsp extra virgin olive oil
- 1 thick slice sourdough
- Squeeze of lemon
- Sea salt, black pepper, chilli flakes
Method
- 1Warm the olive oil in a pan and soften the garlic for thirty seconds without colouring it.
- 2Add the greens with a splash of water and wilt for two minutes, then season and squeeze over the lemon.
- 3Push the greens to one side, crack in the eggs, cover, and cook three minutes for soft yolks.
- 4Toast the sourdough while the eggs finish.
- 5Plate the greens, slide the eggs on top, and eat those first, then the toast.
Yvette's tip
A lid on the pan steams the tops of the eggs so the whites set without frying the bases hard.
Take it to the kitchen
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