Method.

First prepare your eggs, breaking them into a bowl or jug and beat together with the yoghurt. Then mix in the spring onion, spinach and parsley. Leave to one side while you cook the kale.

Place the butter in a small shallow frying pan and allow to melt, add the kale and garlic and turn the heat down low. Season with salt and pepper and cook for 2 – 3 minutes until the kale is wilted. Take off the heat and cover to keep warm as you go back to the eggs

Now heat the oil in the frying pan (I am a big believer in using the same pan to save on the washing up) add your egg mix and keeping the heat medium to low keep stirring until the eggs have scrambled to the texture you prefer.

Serve the eggs and kale with either ham, salmon or seeds.