“Do you like Green Eggs & Ham”?*

You may already be aware  of my enduring love affair with the humble egg.  As a breakfast dish they set you up for the day, they filling and nutritious and don’t leaving you flagging mid morning.  When you come in from work at the end of  long and busy day what could be better or faster than eggs.  The original fast food.

If I had to rank my egg love in order then scrambled eggs would be at the top of the list. I like my scrambled eggs wet, by which I means I don’t like to cut myself a slice of scramble, but you cook yours to just how you like them.

Im also a big fan of multitasking with foods, so why not pack in as much nutrition as you can, hence the addition of the spinach and parsley here.  I must also admit that i love the bright green eggs agains the pink of the ham or salmon that I serve this dish with most often.

If you are a vegetarian, then top your kale with roasted seeds to add texture and extra protein.

*Dr Seuss

2 large free range eggs

1 spring onion, chopped

Handful fresh parsley, chopped

handful baby spinach leaves, chopped

1 tsp natural yogurt

1 tsp rapeseed oil

on the side…

Handful Kale chopped

1/4 garlic clove minced

10g organic butter

5g mixed seeds

25g organic ham or salmon

Method.

First prepare your eggs, breaking them into a bowl or jug and beat together with the yoghurt. Then mix in the spring onion, spinach and parsley. Leave to one side while you cook the kale.

Place the butter in a small shallow frying pan and allow to melt, add the kale and garlic and turn the heat down low. Season with salt and pepper and cook for 2 – 3 minutes until the kale is wilted. Take off the heat and cover to keep warm as you go back to the eggs

Now heat the oil in the frying pan (I am a big believer in using the same pan to save on the washing up) add your egg mix and keeping the heat medium to low keep stirring until the eggs have scrambled to the texture you prefer.

Serve the eggs and kale with either ham, salmon or seeds.