Fried Eggs with Spinach

[5 ingredients | 10 minutes]
fried eggs with spinach
From Stonesoup
serves 1

Don’t be afraid of eating eggs if you have a cholesterol problem. The latest research shows that it’s NOT how much cholesterol you eat that determines your cholesterol level. Other factors, including insulin are to blame.

This is my go-to breakfast these days, especially when I’m in a hurry. It’s hard to beat the combination of the crunchy, fluffy white and a soft melting yolk. If you’d prefer you could use frozen spinach and either cook it in the microwave while your cooking your eggs, or defrost it in the frying pan before cooking your eggs.

2 – 3 eggs
large handful baby spinach
lemon juice, optional

1. Heat a small frying pan over a high heat for a minute or so.

2. Add a few tablespoons peanut oil, or whichever oil you like to fry in.

3. Crack eggs into the pan and fry for about 2 minutes or until the white is just set. If the eggs are browning on the bottom too quickly, remove from the heat for a little while and reduce the heat.

4. Slide the eggs onto you plate. Season with salt & pepper.

5. Add some spinach on the side and drizzle with a little lemon juice.