This lovely dish is the perfect choice to serve up for a veggie brunch or breakfast.
3 tbsp extra virgin olive oil
200g baby spinach
A squeeze of lemon juice
2 large eggs
1 heaped tsp finely sliced medium-hot red chilli
1 heaped tsp finely grated fresh ginger
20g pine nuts
2 warm flatbreads, to serve
- Heat a couple of teaspoons of oil in a large nonstick frying pan over a medium heat and stir-fry the spinach until it wilts, adding it half at a time, and lightly seasoning with salt at the end. Spread this over the base of two warm dinner plates and squeeze over a little lemon.
- Heat another tablespoon of oil in the pan, break in the eggs and fry for about 3 minutes until the edges are lacy and crisp, separating the whites if they touch and basting the yolk with the oil until it turns opaque (I confess to wearing rubber gloves for this to avoid any spitting fat). Slip these out of the pan on top of the spinach using a spatula, leaving the oil behind.
- Turn down the heat a little, stir the chilli and ginger into the oil and briefly fry before adding the pine nuts, then stir-fry until they are golden and the ginger crisp. Spoon this mixture over the egg and spinach. Serve accompanied by the flatbreads.