A wholesome, tasty and quick lunch for the family.

Ingredients: (4 servings)

8 medium organic floury potatoes washed & scrubbed (skin on but cut off any green or damaged parts of the potatoes and all eyes)

1 pack of frozen chopped spinach (without seasoning and cream),

4-8 free range eggs

cold pressed olive oil and optional some butter/cream

Method:

1. Steam the potatoes in a regular pot or pressure cooker with a strainer insert, so that the potatoes are not in touch with the water (this preserves nutrients). Once cooked break the potatoes up with a fork and mix 1 Tbsp. of butter and 1 Tbsp. of olive oil and some salt to taste.

2. Heat the spinach and then season with some salt and 1 Tbsp. olive oil or 2 Tbsp. of cream

3. Fry the eggs in a non stick pan with a tiny bit of olive oil.

4. Our boys like it if I mash the potatoes, mix them with the spinach and sometimes I cut up the eggs too. Season to taste and add some more olive oil if you’d like it a bit creamier.

Enjoy!