Eggs Florentine

In a small bowl, mix the honey and yogurt together. Start by filling a glass with the diced mango. Spoon over the yogurt mix and sprinkle over the granola. Set aside in the fridge until ready to serve.

Heat a drizzle of oil in a large frying pan on a medium high heat. Once hot, add garlic, cook for 1 minute. Add the spinach to the pan a handful at a time and cook until wilted and piping hot, 1-2 mins. Taste and season with salt and pepper. If you're frying your eggs, remove the spinach to a bowl and cover with foil to keep warm - if you're poaching, leave them in your pan and cover with a lid or tin foil to keep warm.

(If you would like poached eggs, see the method below.) Add a drizzle of oil in the same pan you cooked the spinach in, heat to medium high. Once the oil is nice and hot, crack in each egg (2 per person) and cook for 4-5 mins, or until the egg white is cooked and the yolk is the firmness you desire. Remove the pan from the heat.

If you'd rather poach your eggs, bring a large saucepan of water to the boil. Once your water is boiling, add the cider vinegar. Crack each egg into a small glass or ramekin. Using a large spoon swirl the water to create a whirlpool in the pan. Carefully drop the eggs one by one into the center of the whirlpool and turn the heat down to a simmer. Cook until the white is completely cooked and firm, 2-3 minutes. Tip: This will give you a runny yolk, if you want your egg a bit less runny, cook for another 1 minute. When cooked, use a slotted spoon to carefully remove each egg and place on a paper towel covered plate to drain.