Broken eggs + greens on toast

I’m staying at my friend Shannon’s cottage in Cornwall for the week, and mostly have been making use of the woodburner, throwing logs on during the day to keep the house warm and seeing friends at the sauna, along the river, in the sea and sometimes when they drop by the house because they’re working around the corner and need a coffee for the road. Cornwall is a village in my experience, and I’d say the word that springs to mind is community because it’s abundant here.

I’ve been eating this on repeat for the last few days after a Saturday morning to my favourite farmer’s market in Flushing where I loaded up on kalettes, Cornish potatoes, and various leafy greens, all grown a stone’s throw away. East Londoners might be familiar with Pavilion’s multigrain loaf; they’ve got an outpost in Cornwall and I got my hands on a free loaf. This plate of food reminds me of a little restaurant that used to exist in Falmouth called The Ope, one of the few places I’d happily pay for breakfast. This pays homage to The Ope with plenty of protein (TikTok tells me I need to eat more of it) and a salty, spicy kick.

You’ll need…

• 2 eggs

• A handful of spinach