Eggs are the ideal breakfast or light lunch choice. As a direct source of acetylcholine, the substance that works as a neurotransmitter in the brain promoting focus and concentration, it’s perfect for a day that needs you to stay sharp mentally. It’s also great for keeping you feeling fuller for longer, and getting a portion of greens into your eating right from the start. The cheese and hollandaise elevate it to positively luxurious, though you could leave those out for a low calorie dish. Remember that fat isn’t the enemy – portion sizes, sugar and processed foods are. Easy and tasty, it’s a no brainer for a brilliant body and brain!Print
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 2 or 4, depending on the portion size 1x
- 4 free range eggs (from a local farmer or organic if possible)
- 1kg spinach
- 25g salted butter
- Good quality hollandaise sauce – make your own, or there are some lovely jarred versions, great to keep in the fridge
- 50g freshly grated parmesan
- seasoning to taste
- Preheat the oven to 180C. Wilt half the spinach by putting in a large pan, covering and cooking gently over a low heat for a couple of minutes, adding the rest when there’s room in the pan. When it’s all thoroughly wilted, drain in a colander, removing all excess liquid by pressing with a wooden spoon. Put the spinach back in the pan, dot butter over it, season to taste and stir until the butter has melted.
- Spread the spinach out in a baking dish (about 30cm x 20cm) then using the wooden spoon, make four ‘beds’ in the spinach, one for each egg, and carefully pour an egg into each (you can crack into a cup first) Spoon hollandaise sauce over each egg, sprinkle with parmesan and bake for approx 15 minutes, or until the eggs are done to your taste. Remove and put under a high grill for a minute to colour the cheese. Enjoy with salad, a slice of fresh sourdough bread, or just on their own.
- Serving Size: 2