Eggs & Greens

This recipe is one for the memory bank. I use some version of it almost every week. It can be an indulgent breakfast, a light lunch or part of a dinner. It’s very flexible and free for you to adopt and adapt to your liking.

Serves: 2-4
Prep & Cooking: 15 mins

Ingredients: (per person)

  • 1 or 2 onions
  • 75g spinach
  • 1 egg
  • optional: leeks, kale, mushrooms, garlic

From the cupboard and the fridge:

  • oil/butter
  • salt and pepper
  • bread (or rice or potato)
  • optional: cheese, bacon, chorizo, lemon, Tabasco, ume plum vinegar


  1. Dice onion and sauté in a small frying pan until translucent, or starting to brown.
  2. Wash and chop spinach, add to the onions. (This can be done with leeks, kale or altogether. You can add mushrooms, chorizo, garlic etc. to lavish it up if you like.)
  3. As the greens wilt and soften, make some small wells in the mix, break your eggs into each one and season. You may need to add a little water. Add a lid and gently poach the egg until you’re happy with its consistency. Serve onto toast, or a carb of your choice.

Recipe design by Joris.