Breakfast is often the most difficult meal to add greens to. We’re so used to grabbing a piece of toast or a bowl of cereal and rushing out of the door.
Taking time to steam a handful of spinach and a few stems of broccoli will ensure you’re getting tons of vitamins and goodness before the day’s begun.
I love serving this steamed greens and poached egg recipe with a squeeze of fresh lemon.
For this recipe, you’ll need a bamboo steamer.
Ingredients
Large handful of spinach
4 asparagus spears
1 free-range egg
Chives to tie the asparagus
Fresh lemon juice
Salt and black pepper
Method
Tie the asparagus spears together with a couple of chives. Lay a bed of spinach in a bamboo steamer and place the asparagus on top
Boil a pan of water and place your bamboo steamer over the pot for five minutes. You want the greens to soften but not over-cook
Then crack an egg into the pan of boiling water. The egg should take three minutes to poach
Meanwhile drain any water from the spinach and season with salt and pepper. Place on a plate, top with the poached egg and asparagus spears and add a squeeze of fresh lemon juice.
