Taken from I Quit Sugar For Life (£14.99; Macmillan)
- 1⁄2 cup (15 g) baby spinach leaves
- 1–2 sardines, fresh and grilled (see page 116) or tinned and drained
- 2 eggs
- 4 tablespoons grated tasty cheese
Preheat the oven to 180oC (gas 4). Press the spinach leaves into a small (1-cup/250 ml capacity) ovenproof ramekin or bowl and place the sardines on top. Break the eggs over the top and sprinkle with cheese. Place onto a baking tray and bake for 20 minutes.