Lean Green Breakfast Bowl
A breakfast that asks nothing and gives everything. Jammy eggs settle into a nest of spinach and cool cucumber, brightened with lemon and finished with a slow drizzle of olive oil. It's the bowl you reach for when you want to start the day light, clean, and quietly satisfied.
Instructions
- 01
Bring a small pot of water to a gentle boil. Lower the eggs in carefully and cook for 8–10 minutes for jammy-to-firm yolks.
- 02
Drain and transfer the eggs to a bowl of cold water. Once cool, peel and slice them in half lengthwise.
- 03
Wash the spinach thoroughly and pat dry. Slice the cucumber into thin, even rounds.
- 04
Arrange the spinach as a base in a wide bowl. Layer the cucumber and eggs on top.
- 05
Drizzle generously with olive oil and lemon juice, then finish with flaky salt and a crack of black pepper. Toss lightly at the table and serve.
- ✦For perfectly jammy yolks, time the eggs from the moment they hit the water — 8 minutes for soft, 10 for set.
- ✦An ice bath stops the cooking instantly and makes the eggs slip right out of their shells.
- ✦Salt the cucumber lightly a minute before serving to draw out a little moisture and deepen its flavour.
- ✦Add avocado, toasted seeds, or a spoon of hummus to make it heartier.
Nutrition
Approximate values — meant as a guide, not a verdict.
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