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Greens for breakfast might sound a little different but they are packed with vitamins A, C and K and make a really tasty breakfast. For an extra kick, try serving with some chilli jam, or for a light lunch you can serve with leftover quinoa or brown rice with a sprinkle of tamari and pickled ginger.

1 large handful of any dark leaf greens per person

1-2 eggs (depending on how hungry you are!) olive oil to drizzle

  1. Get a steamer on and fill with water (a large pan of water will do if you don’t have a steamer) and bring to the boil.
  2. Cut the greens into large pieces as you like, then cook for 2-3 minutes until tender.
  3. In the meantime, if poaching, fill a pan with water and a splash of vinegar, or gently warm a frying pan if you prefer your egg fried.
  4. Cook the eggs to your liking, and serve on the hot greens with a drizzle of olive oil, and season to taste. Try adding some seeds and chilli jam if you’re in the mood. Delicious!
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