Ingredients

Method

• Olive oil, for rubbing
• Sea salt and freshly ground black pepper
• 4 slices beef fillet (about 100 g each)
• A splash of red-wine vinegar
• 4 free-range eggs
For the spinach:
• 300 g spinach (or Swiss chard), trimmed androughly chopped
• 3 T olive oil
• 1-2 cloves garlic, finely chopped
• 5-6 anchovy fillets, finely chopped
• Sea salt and freshly ground black pepper

Method

Ingredients

Oil and season the steaks and set aside. Bring a wide saucepan of water to a boil. Add a splash of vinegar, crack the eggs into the simmering water and turn off the heat. Cover tightly and leave for 3 minutes.
Remove using a slotted spoon. Drain well and trim the edges with scissors if necessary.
Meanwhile, in a frying pan over a high heat, quickly sear the steaks until browned but rare inside. Place over servings of spinach and top with an egg.

To prepare the spinach: Wash the spinach well and turn into a wide saucepan. Cover and wilt over a medium heat for a few minutes. Remove and drain. Wipe out the pan and add the oil, garlic and anchovies.
Cook over a gentle heat until fragrant and the anchovies start to disintegrate. Add the wilted spinach and mix well. Cook for a few minutes. Add seasoning to taste.

Per serving: 1431.4 kJ, 28.7 g protein, 22.8 g fat, 1.8 g carbs