Drizzle Olive Oil
2 trimmed leeks, sliced
2 garlic cloves, sliced
½ tsp coriander seeds
½ tsp fennel seeds
pinch of chilli flakes, plus extra to serve
2 large eggs
2 tbsp Greek yogurt
Squeeze of lemon
Vitamin C and iron, this breakfast of eggs, spinach and leeks will super-charge your morning.
- Heat the oil in a large frying pan. Add the leeks and a pinch of LoSalt, then cook until soft.
- Add the garlic, coriander seeds, fennel seeds 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.
- Next crack the eggs into a saucepan of simmering water and poach until cooked to your liking.
- Stir the yogurt through the spinach mix and season. Pile onto two plates, top with the poached egg, squeeze over a little lemon and season with black pepper and chilli flakes to serve.