*This recipe is gluten-free according to industry standards
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Ingredients
- asparagus tips 12
- peas 100g
- double-podded broad beans 100g
- spinach 200g, shredded
- olive oil
- butter
- baby leeks 6, sliced
- garlic 2 cloves, sliced
- cumin seeds 2 tsp
- eggs 4-6
- dill a handful, chopped
- chilli flakes a pinch, (optional)
Method
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Step 1
Bring a pan of salted water to a boil then add the asparagus and cook for 30 seconds. Add the peas and beans and cook for another 30 seconds, then add in the spinach and cook for 2 seconds more before tipping everything out into a colander to drain.
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Step 2
Heat 2 tbsp olive oil and a knob of butter in a large frying pan. Cook the leeks and garlic until soft, then add the cumin seeds. Stir in the blanched veg and cook for 3-4 minutes. Season, then make holes for as many eggs as you want and crack an egg into each space.
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Step 3
Keep cooking gently on the hob until the eggs are done how you like them (cover with a lid if you want to speed things up). Scatter over dill and chilli flakes and add another drizzle of olive oil before serving.
Nutritional Information
- Kcals 275
- Fat 17.1g
- Saturates 4g
- Carbs 9.1g
- Sugars 2.2g
- Fibre 7.2g
- Protein 17.7g
- Salt 0.36g
