Breakfast eggs with spinach

Breakfast eggs with spinach

Set yourself up for a good start with this filling and nutritious breakfast of perpetual spinach and eggs.

SERVES 2

Preparation time: 10 minutes

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Cooking time: 20 minutes

• 2 large potatoes

• 1 large handful of perpetual spinach, washed and chopped

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• 1 onion, chopped

• 2 eggs

• 1 tsp jalapeños

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• Salt and pepper

• 50g/2oz cheddar, grated

• A pinch of paprika

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1. Peel the potatoes and cut into dice-size cubes. Parboil for 5 minutes, then drain.

2. Add oil to a frying pan and then the potatoes and onion and cook, stirring frequently, until the potatoes are browned, about 5-7 minutes.

3. Add the jalapeños, mix in.

4. Next add the spinach and combine until wilted, about 1 minute. Season with salt and pepper.

5. Make 2 wells in the centre of the potato mixture and crack one egg into each well. Reduce the heat to medium and cook until the eggs are partially set, 2 to 3 minutes.

6. Sprinkle with cheese, cover and cook until the cheese is melted and the egg whites are completely set, 1 to 2 minutes.

7. Sprinkle a little paprika over the eggs and serve immediately.

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About the Author

Steve Ott

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