Rub the cut sides of the toasted muffin with the other piece of garlic, put onto a plate. Top with the wilted greens, tomato slices, poached eggs and drizzle over the vinaigrette. Add a few more herbs to serve.
Ingredients
- olive oil
- garlic 1 clove, halved
- spinach or chard or cabbage 200g
- Dijon mustard 1 tsp
- lemon juice 1 tsp
- dill or tarragon chopped to make 1 tbsp
- English muffin 1, halved and lightly toasted
- vine tomato 1, sliced
- eggs 2, poached to serve
Method
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Step 1
Heat a drizzle of olive oil in a pan, add one of the garlic pieces and the greens. Fry for a few minutes until wilted and the stalks are tender, but still have a little bite. Fish out the garlic and discard. Season the greens.
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Step 2
Whisk the Dijon, lemon juice, herbs and 2 tbsp olive oil. Add a pinch of sugar and some seasoning.
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Step 3
Rub the cut sides of the toasted muffin with the other piece of garlic, put onto a plate. Top with the wilted greens, tomato slices, poached eggs and drizzle over the vinaigrette. Add a few more herbs to serve.
Nutritional Information
- Kcals 572
- Fat 37.9g
- Saturates 6.9g
- Carbs 29.2g
- Sugars 6g
- Fibre 4.6g
- Protein 26.1g
- Salt 1.7g
