Supplying 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
Serves 2
1½ tbsp olive oil, plus a splash extra2 trimmed leeks, sliced2 garlic cloves, sliced½ tsp coriander seeds½ tsp fennel seedspinch of chilli flakes, plus extra to serve200g spinach2 large eggs2 tbsp Greek yogurtsqueeze of lemon
STEP 1Heat 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.STEP 2Stir 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.
