I love this breakfast option – it’s great to start your day with protein, and the spinach gives you plenty of nutrients. Bread selection will make or break the healthiness of the dish – go for a good rye or wholegrain, and don’t have bread too often. The one pictured here is the walnut cob from Sainsbury’s as a weekend treat!
For 1 person, you should beat 2 eggs, and start to scramble them in a frying pan. Your pan should be prepped with as little olive oil as possible or half a tsp coconut oil.
Add in around 2 handfuls of raw spinach (make sure if you haven’t bought ready-washed that you run it under the tap first!) and shake a little cayenne pepper into the pan. Less is more when it comes to this, I find. Chop 1/4 – 1/2 a fresh, red chilli and add to the pan. Keep scrambling ; )
The fresh chilli is great Vitamin C and for boosting immunity. Some suggest it helps raise the metabolism too. The cayenne adds an extra kick if you like the spice.
I like my scramble firm, but it’s personal preference of course, so once done, serve on your unbuttered wholegrain/rye toast, with spinach on the side.
You can also add red bell peppers, watercress, or asparagus too, to mix up your brunch.