Spinach and Mustard Breakfast Greens

Pick through the spinach, discarding any tough stems. Rinse briefly and shake dry — wet spinach steams instead of wilts, and we are not steaming.

Halve the lemon. You will need the juice for the mustard butter.

In a small saucepan over low heat, melt 15g butter with the mustard. Squeeze in half the lemon juice. Swirl together until combined and slightly thickened, about 1 minute. Remove from heat and set aside.

In a large frying pan over medium-high heat, melt 20g butter until it foams. Add the spinach and ½ tsp salt. Toss vigorously with a spatula until just wilted, 2-3 minutes. The spinach should be bright green and tender but not mushy. Remove from heat.

In the same pan over medium heat, melt 10g butter. Crack the eggs into the pan. Season with ¼ tsp salt. Fry until the whites are set and opaque but the yolks remain runny, 3-4 minutes. Slide a spatula underneath to check — the edges should be crisp but not frayed.

Divide the wilted spinach between two plates. Drizzle the mustard butter over each portion. Slide a fried egg on top of each. Finish with a crack of black pepper. Serve immediately — this is breakfast, not a performance.