Thank you to the amazing team at Honestly Healthy, they have come up with this fantastic fry up full of nutritious delicious goodness. A perfect recipe for your Dad on Father's Day morning, with a nice black organic coffee. I love the inspiration ladies at Honestly Healthy, so please do check out their blog for lots of other super amazing recipes, oh and buy their book :-), you won't regret it!Serves: 2Ingredients:6 asparagus spears, trimmed1 stem of vine-ripened baby tomatoes, divided into 22 portobello mushrooms, sliced1 small garlic clove, sliced1½ tsp olive oil30g (1¼oz) goat's Cheddar, grated4 eggs200g (7oz) spinachJuice of ½ lemonFreshly ground black pepperGluten/wheat-free bread, to serve (optional)Method:Preheat the oven to 180°C/350°F/gas mark 4.Place the asparagus, tomatoes on their vines and the mushrooms with garlic on top on a baking tray (cookie sheet), drizzle with a teaspoon of the olive oil and bake for 20 minutes (cherry tomatoes work well, too, but they'll need a bit less time, just till the skins split).Remove from the oven and sprinkle the grated goat's cheese on the mushrooms and allow to melt.Meanwhile, fill a frying pan with water to within 2.5cm (1in) of the top, bring to the boil, then reduce the heat to a simmer.When the asparagus and mushrooms have been in the oven for 15 minutes, crack the eggs very carefully into the simmering water and poach for 3 minutes, making sure that the water completely covers the eggs – if necessary, spoon the cooking water over the eggs while they cook.Place the spinach in a bowl, cover with boiling water and leave to stand for 2 minutes, then drain well and add the remaining olive oil and the lemon juice. Divide between 2 serving plates.Carefully remove the eggs from the water with a slotted spoon and arrange on the spinach. Place some mushroom on each plate with the asparagus and the vine tomatoes. Sprinkle with black pepper.Serve immediately, with a piece of gluten-/wheat-free bread, if liked.