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Spinach & Eggs

30 April 2019

This dish makes a wonderful healthy and filling breakfast (but is also perfect for a quick supper)

Recipe by Sally Bee, our culinary expert.  Sally is all about healthy food that tastes amazing! 


2 large eggs
Olive oil
200g spinach
1 teaspoon lemon juice
1 clove of garlic, crushed
Freshly ground black pepper, to taste
Pinch of LoSalt


1. Bring a pan of water to a rolling boil and carefully break both eggs into the pan. Place a lid on the pan and turn the heat off. Leave the eggs to cook in the hot water for 3 minutes.
2. Meanwhile, warm the olive oil in a saucepan over a medium heat then add spinach, crushed garlic, black pepper, LoSalt and lemon juice.
3. Stir well and heat through for 1-2 minutes or until the spinach has wilted.
4. To serve, place a bed of spinach onto a plate, pop the eggs on top and sprinkle with freshly ground black pepper and a pinch of LoSalt