Ingredients:
- about 50-60g (2 packed cups) young kale or spinach – kale de-ribbed if necessary
- a good handful of wild garlic, washed and roughly chopped
- 4 tbsp Greek yogurt or creme fraiche, divided use
- 2-3 heaped tbsp freshly grated vegetarian Parmesan or grana padano
- a few gratings of nutmeg, to taste
- Lemon zest or sumac – optional
- a slice of butter or some oil-spray
- 2 slices of best sourdough bread, as slices or cubed and pushed together to resemble slices
- 2 organic, free-range hen or duck eggs
- salt and pepper
Procedure:
- Preheat the oven to 200C/400F.
- Wilt the kale/spinach and wild garlic in a little water. Squeeze dry and ‘fluff’ with a fork. Mix in the most of the yogurt, most of the cheese, some nutmeg (just a little), lemon zest/sumac if using, and season to taste. Set aside.
- Butter or oil-spray a small enamel or glass dish, add your bread . Now dollop on your greens mix, pressing in two good indentations for the eggs. Crack in your eggs: don’t worry if some escapes. It is almost impossible to contain the white as this seems to have a mind of its own.
- Pop the dish in the preheated oven and bake for about eight minutes, or until the whites are set/white and the yolk is runny. Sprinkle over more cheese if you like, and dollop on the remaining yogurt. Season with a little more salt and pepper.
Source:Food To Glow
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