High Protein Spanakopita Eggs

• servings: Serves 1

Ingredients

Ad I’ve taken inspiration from Turkish eggs and given them a spanakopita twist. If you want something quick, easy, and healthy for breakfast or lunch, this is it. Packed with Eat Well ingredients from M&S Foodhalls—just look for the flower on the pack! @marksandspencerfood @marksandspencer

A sprinkle of the new M&S 35+ Gut Booster Mega Mix from their Good Gut range, and juicy pomegranate seeds. Served with a warm wholegrain pita to scoop it all up.

335 kcal & 32g protein

2 eggs

120g thick Greek yoghurt (0% or full fat)

50g spinach

1 banana shallot

1 clove garlic

Pinch nutmeg

30g feta

1 tbsp chopped dill

Wholemeal pita to serve

Optional: pomegranate seeds and mixed seeds to serve

Bring a pot of water to a rolling boil. Gently lower the eggs into the water and boil for 6 minutes. Transfer them immediately into a bowl of ice water to stop the cooking. Let them sit for 5 minutes, then carefully peel and set aside.

Directions

Heat a non-stick pan over medium heat with a drizzle of olive oil. Sauté the chopped shallot until soft. Add the minced garlic and cook for another 30 seconds. Stir in the spinach and cook until wilted. Remove from the heat, squeeze out any excess moisture, and chop finely. In a bowl, mix the spinach with Greek yoghurt, crumbled feta, nutmeg, chopped dill, and plenty of black pepper.

Spread the spinach-yoghurt mixture onto a plate. Slice the soft-boiled eggs in half and place them on top. Sprinkle with mixed seeds and pomegranate seeds, if using. Serve with a warm wholemeal pita for scooping.