Dr Clare Bailey’s scrambled eggs with sauerkraut

My husband Michael Mosley and I are addicted to sauerkraut with its salty, sweet and tangy flavour, and love the hit of good bacteria it gives your gut. Boost your mood and wellbeing by looking after your microbiome. This is one of our favourite breakfasts.

scrambled eggs with sauerkraut
Chris Alack

SERVES 2

25g butter
4 large eggs, well beaten
sea salt and black pepper
100g young spinach leaves
2 slices seeded sourdough (around 40g per slice)
50g live sauerkraut or kimchi

1. Melt half the butter in a medium nonstick saucepan. Add the eggs, season with flaked sea salt and ground black pepper and cook over a low heat for 2-3 minutes, stirring regularly until lightly set.

2. In a second pan, heat the remaining butter and cook the spinach for 1-2 minutes, or until softened, stirring regularly.

3. Meanwhile, toast the bread and top each slice with spinach and then the scrambled eggs. Serve with the sauerkraut or kimchi on the side.

Food styling by Clare Lewis. Styling by Sue Radcliffe.