Name: Poached eggs on greens
Yield: Serves 2
Ingredients: finely grated zest and juice of 1 small lemon; a small handful of hazelnuts, toasted and roughly chopped; 200 g baby spinach leaves; 200 g broad beans; 200 g rainbow chard, leaves and stalks roughly chopped; 1 tbsp olive oil; a large handful of parsley leaves, finely chopped; 1 garlic clove, finely crushed; salt and pepper to season; 15 g unsalted butter; 1 small onion, finely sliced; a good pinch of ground nutmeg; 2 large eggs

Preparation info

Serves
2

Difficulty
Medium

Appears in

Prue

By Prue Leith

Published 2018

About

After years of being labelled the bad-cholesterol villain, I’m glad to say that the humble egg has at last been given a clean bill of health, and we can now eat eggs without guilt. To be honest, I never stopped.

Ingredients

1 tbsp olive oil
15 g unsalted butter
1 small onion<

Method

Heat the olive oil and butter in a large frying pan over a medium-low heat. Add the sliced onion, along with a good pinch of salt, and fry gently until soft and slightly golden. Add the garlic and parsley and cook for a further 2 minutes.
Meanwhile, bring a medium saucepan of water to the boil. Reduce the heat to a simmer and add the broad beans. Co

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Poached eggs on greens

Ingredients

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