A quick Saturday lunch and may be the last one served outside.
- Steamed kale with lots of black pepper and a sprinkle of sea salt.
- Poached egg topped with a balsamic glaze. I do mine cracked in to a small pan of just boiled water with a splash of malt vinegar and salt in it. Gentle stir the water as you drop it in and turn the heat off. Leave to cook for 5 minutes, lift out with a slotted spoon and dry on a piece of kitchen paper.
- Serve with a slice of sour dough bread, toasted and topped with two teaspoons of low fat greek yoghurt with splash of chipotle sauce mixed in.
Hello autumn.
Where There's A Will... 
This is a great recipe and I think it would also work with spinach, a step up from a very simple spinach and poached egg lunch. Going to try this.
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