I’ve teamed up with Lucie Powell (the 9 to 5 foodie) who left her high-pressure job in advertising to qualify as a Nutritional Health Coach. Together, we have created a recipe series to combat the midweek dinner conundrum. Each recipe will pack a nutritional punch as well as being quick, easy and delicious. We hope you like them!
This is a wonderful midweek dinner recipe – so quick and simple. Add whatever greens you have in your fridge – leafy greens work well to create a bed for the eggs to cook on but feel free to also add courgette, green beans, finely chopped broccoli etc. too. Feta can be substituted for goat’s cheese or yoghurt or indeed left out to make this dairy free.
2 tsp coconut oil
1 large leek, sliced thinly
1/2 fennel bulb, sliced thinly
2 garlic cloves, sliced
½ a chilli, sliced (plus more to serve)
100g kale, sliced
50g feta, crumbled
Small bunch of parsley, chopped
Small bunch of mint, chopped
Juice of 1 lemon
1 tsp Sumac (optional)
Drizzle of olive oil
Heat the coconut oil in a frying pan and sautee the leeks and fennel over a medium heat until soft.
Add the garlic and chilli and cook for a further minute. Next, add the Kale and stir fry it for a couple of minutes until it has wilted. Add the spinach to the pan gradually, waititng for the previous batch to wilt before adding the next so that you can fit it all into the pan! Add the herbs and lemon juice, mix everything together and season well. Now, make 4 small dents in the green mixture and crack an egg into each, crumble the feta in between the eggs. Cook on a low heat until the whites are just set but the yolks are runny (I often pop a large lid over the pan to speed this up). Drizzle with olive oil and scatter fresh chilli over the cooked eggs before serving. Serve with rye bread.
Lucie provides bespoke advice to help her client's find a balance between work and their health and happiness. Check out Lucie's website here www.the9to5foodie.co.uk
Look out for more of our quick, delicious and nutritionally balanced recipes in this series.