Spinach & White Bean Skillet Eggs

16 min · Easy · Serves 1

600 kcal per serving · 35g protein

A ten-minute breakfast that eats like a meal: garlicky white beans and a big heap of spinach, with two eggs cooked straight into the pan. The beans bring the fibre that a plate of eggs never has, and crumbled sirene and lemon sharpen everything at the end. A slice of wholegrain toast mops up the yolk.

Ingredients

• 1 tbsp Olive oil
• 1 clove Garlic clove, thinly sliced
• 1 pinch Chili flakes
• 120 g White beans (canned), drained and rinsed
• 120 g Fresh spinach
• 2 g Salt
• 0.5 g Black pepper
• 5 ml Lemon juice
• Eggs × 2
• 30 g Sirene (or feta), crumbled
• 1 slice Wholegrain bread

Method

1. Warm the garlic

   

   Heat the olive oil in a non-stick pan over medium heat, add the sliced garlic and chili flakes and stir for 1 minute, until the garlic is fragrant and pale gold.

2. Add the white beans

   

   Add the drained white beans and cook for 2 minutes, stirring, pressing about a third of the white beans flat with the back of the spoon so they turn creamy.

3. Wilt the spinach

   

   Add the spinach in two handfuls, stirring each one down, and cook for 2 minutes until the spinach is fully wilted. Stir in the salt, black pepper and lemon juice.

4. Cook the eggs in the pan

   

   Make two hollows in the spinach and beans, crack an egg into each hollow, cover the pan and cook for 4 minutes, until the egg whites are set and the yolks still wobble.

5. Toast the bread and serve

   

   While the eggs are under the lid, toast the wholegrain bread until golden. Crumble the sirene over the pan and serve the skillet eggs with the toast alongside.