Greens for breakfast might sound a little different but they are packed with vitamins A, C and K and make a really tasty dish. Less than ten minutes to make, it's the perfect dairy-free, vegetarian breakfast recipe!
This recipe can be enjoyed by your baby during stage 2 weaning. For an extra kick for the grown-ups, try serving with some chilli jam. Alternatively, 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
- 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.
- Cut the greens into large pieces as you like, then cook for 2-3 minutes until tender.
- 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.
- 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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