Poached Egg on Wilted Greens

Bloody Dock and KaleAt this time of year I’m just starting to get some fresh green leaves from our greenhouse. In this recipe I’ve used blood-veined sorrel (also called Bloody Dock), parsley and a shoot of young garlic, but you could use spinach, kale, chard or any other dark green leaf. The sorrel is a very hardy plant and the young leaves have a tart, lemony flavour which I think goes particularly well with the rich creaminess of the egg.

Recipe for Poached egg and wilted greens on toast (serves 1)

Ingredient Calories per serving
1 slice wholemeal bread 81
1 very fresh egg 63
1 tsp butter 34
20g (a handful) of sorrel or spinach leaves 4
a few sprigs of parsley 5
1 green garlic shoot or a spring onion, finely sliced 5
salt and pepper 0

Total calories per serving: 195

Method: Toast the bread while you bring a small pan of water to a gentle simmer. Poach the egg for two minutes and, in the meantime, heat the butter in another pan and gently cook the green ingredients until the leaves have just wilted. Then assemble and enjoy!

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