Simply poached eggs served with spinach are a great way to kick start your day.
2 medium free range eggs
2 slices seeded whole meal toast
1 tsp butter
200g baby leaf spinach
1. Crack the eggs into 2 small ramekins (helps to keep the egg together) then set into boiling water with a dash of white vinegar added to it.
2. Steam the spinach. Toast the bread and spread with a little butter
3. Squeeze any excess water out of the spinach and arrange on the toast before topping each slice with an egg.
Sat Fat: 6g