1 very fresh eggs, at room temperature
1 small pan of boiling water
juice of one lemon, or a large splash of white vinegar
Any greens, fresh or pre-roasted you like, such as: spinach, kale, courgettes, broccoli, spring onions
Bring the pot of water with lemon juice or water to a gentle boil.
Meanwhile, heat up a frying pan and add a teaspoon of oil. Once hot, add the veg. If you use spinach, add this last, it doesn't need much cooking.
Carefully crack the first egg and lower it into the water, as close to the surface as you can. Then add the next egg. Now is the time you might need to adjust the heat on the hob. You want the water to be nearly boiling.
Put the veg on a plate, lift the eggs out of the water with a slotted spoon after 3-5 minutes. You might want to drain excess water on a kitchen towel.
Sprinkle with salt and olive oil, serve with gluten free bread (optional, I just eat veg and eggs)