This is one of my favourite breakfasts, because of the variety of texture and flavour it has - and also because its so quick to make. I don't eat eggs very often, so I sometimes crave them and this dish is particularly satisfying, because the silkiness of the yolk contrasts perfectly with the tang of mustard and garlic. I can image that the presence of garlic will make this dish a bit controversial - but cook it right, and I don't think it leaves any odour. You can also just leave it out, if you're unsure. This dish also doubles up perfectly as lunch if you're working from home and need something quick, light and nutritious.
1 organic egg
2 - 3 handfuls spinach, washed and roughly chopped, any tough stalks removed
1 small pod garlic, or to taste
1/4 teaspoon grainy Dijon mustard
Salt to taste
Bread to serve
Heat a small pat of butter in a medium-sized non-stick pan on low heat. Peel and finely slice the garlic and once the butter is warmed, add the garlic to the pan. Allow to cook on low for about 30 seconds, until the garlic becomes fragrant and starts changing colour. Be careful that it doesn't start burning though, garlic is quite delicate that way. Add the chopped spinach to the pan and stir through to mix in with the garlic. Raise the heat slightly, and once the spinach starts to wilt, add the mustard and stir through again. Cook until the spinach is just done and before transferring to a plate, check if it needs any salt. The mustard may make this step unnecessary though.
Return the pan to heat, it should still have some butter residue from the spinach. If not, add another tiny pat of butter and allow it to melt. Crack the egg into the pan, lower the heat and cover the pan. Cook the egg until the yolk is a consistency you like, I left mine about 2 - 3 minutes. Sprinkle with some salt and once its done, transfer to the plate with the spinach. Serve with toasted, buttered bread and some freshly ground pepper for the eggs. Eat immediately!
Serves one. Prep and cooking time: 10 minutes.