SUPER GREENS & EGGS

Looking for a true breakfast of champions? Fiona's recipe hits the spot. Its hero ingredient is our very own super green mix of baby leaves including kale and silverbeet. Healthy, tasty and really simple to make. 

serves 4

3 tablespoons olive oil

1 medium red onion, finely chopped

4 spring onions, finely chopped

200g Torello super green mix (2 large handfuls), roughly chopped 

¼ teaspoon dried chilli flakes

¼ teaspoon smoked paprika

finely grated zest and juice of half a lemon

freshly ground black pepper 

sea salt 

4 Yokey Dokey eggs (large size)

Heat oil in a medium heavy based fry pan over a medium heat.  Add onion and cook for 5 minutes, until softened. Add the spring onion and cook for about 3 minutes until softened, stirring occasionally.  Add the super green mix tossing occasionally for about 8 minutes.  Add the chilli flakes, paprika, lemon zest and juice.  Season with salt and pepper.  Toss to combine.

Spread the mix evenly across pan, then make four hollows to create a ‘nest’ to cook eggs. Break an egg into each hollow.  Cover pan with lid and cook for another 6 minutes, or until eggs are cooked to your liking.

Serve with quality sour dough toast. 

Fiona Hammond © August 2018

IMG_3199.jpg
Mark Brancatisano