Sautéed Lemon Spinach with Poached egg and Asparagus

I  decided I spend  absolutely too much time on my phone and I need a detox. I wake up and first thing I do is checking on my social media and I don't remember what I used to do before having a smart phone. Was I just staying in bed? Or I would just throw my duvet away and run to say good morning to everyone? The only thing I'm sure about, is that I had more time for everything and I definitely wasn't addicted to this little piece of metal. 

When I was a small girl, I had to ask my mum if I can turn the TV on and I promise you my dear reader, it was the only one gadget we owned! As a kid, TV seemed to be the most exciting thing in the world, now I don't even look at it as I'm tired of stupid shows and naked people all the time (be careful, they usually come together ha ha).

I am officially announcing The Weekend Without My Phone. With a lot of time for friends and family and amazing, lazy breakfasts. I would start from lemon spinach with asparagus and poached egg, which is something I love very very much. 

Sautéed Lemon Spinach with Poached Egg and Asparagus 

(makes 1 portion)

2 tbsp olive oil

80 g fresh spinach 

1 garlic clove

Lemon zest and juice from half of lemon

3 asparagus 

1 egg

Salt,pepper  

1 tbsp vinegar 

Splash 2 tbsp of olive oil in a large pan on a medium heat. Chop the garlic and fry it for about a minute, until lightly brown. Add fresh, prewashed spinach and use spatula or wooden spoon to stir. Keep string for couple of minutes, till all content of pan is soft. Add lemon juice and zest.

Remove from heat, but leave it in warm place. 

Fill a small pot with water, add salt, bring it to boil and add asparagus. Cook for about 4 minutes. Remove from water, and cover.

To poached the egg, fill small pan with water and add vinegar. Bring it to boil and when ready, break the egg into small soup ladle and gently tip into the water. I prepare my eggs this way, they always come out perfectly shaped. Cook for around 3 minutes, meantime move spinach on the serving plate, and when you see egg white is nicely formed, place it on the op of spinach. Put asparagus on the top and season with salt and black pepper.