4 large handfuls of chopped kale or fresh spinach, freshly washed
1 English muffin
2 knobs of butter
2 medium free-range eggs
80g of Greek yoghurt
1/2=1 tsp of harissa paste (depending on your desired heat)
Add a knob of butter to a large frying pan. Place on medium heat with the kale and cover. After a minute or two, stir until the kale is wilted. Take off the heat and season with salt.
Cut your muffin in half. Preheat your grill or use a toaster to toast your muffin.
In the meantime, bring a medium saucepan of salted water to a gentle simmer and maintain on a medium heat. Crack one of your eggs into a wine glass (I find that this makes it easier to guide them into the water). Use a wooden spoon to stir the water – you want to make a little whirlpool, then pour the first egg into the centre, then repeat with the second. Leave to cook for 2 to 3 minutes. Use a slotted spoon to remove the egg from the water and drain on a clean tea towel or piece of kitchen roll. You can cut off any stray bits of white if you want to tidy it up. Season.
Mix the harissa with the yoghurt. Spread the butter on each muffin and divide the spinach between the two, followed by the eggs. Dollop on the harissa yoghurt and serve immediately.
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If you like the sound of this recipe, then head over to my new project Khoollect and try making ‘broken eggs’ for breakfast.