SPINACH PANCAKES WITH HARISSA YOGHURT & POACHED EGGS
PREP 15 MINS COOK 20 MINS SERVES 3 (AS A BREAKFAST)
- 100g baby spinach leaves
- 50g margarine
- 4 x 60g eggs
- 150g (1 cup) plain flour
- 1/4 tsp ground nutmeg
- 1 tsp baking powder
- 250ml-300ml skim milk
- 150g natural yoghurt
- 1-2 tsp harissa paste, to taste
- 1 tbsp white vinegar
- 1 tsp nigella seeds (optional)
- 3 handfuls of baby spinach, to serve
- 1 small avocado, sliced, to serve
1 Heat a medium non-stick frying pan over medium heat. Add the spinach and cook, stirring often, until it wilts. Transfer the spinach to a small food processor.
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