Breakfast eggs with spinach - Kitchen Garden Magazine

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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Steve Ott

Steve Ott is editor of Kitchen Garden magazine and started his career as a professional grower, producing everything from cut flowers to vegetables. He has been growing fruit and veg all his life and spends most of his spare time in his garden in the East Midlands. He loves to experiment with crops and varieties he has never grown before and when he isn’t gardening is to be found out in the countryside bird watching and walking his dog Ted.