Try this recipe for the perfect and patriotic breakfast …
Like a lot of my recipes, this month’s came about by accident. I was wilting some greens and onions for lunch, walked off to grab something, and somehow ended up doing ten other things – none of which were what I originally meant to do. By the time I got back to the pan, the greens were a lot more wilted than planned but luckily, the heat was low. Instead of being ruined, they were soft, deeply flavoured, and reminded me of something I once ate in Greece. As seen in THE GLOSS March Issue. @kittycoles
Serves 2-4
Ingredients
• 2 tbsp olive oil
• 1 large or 2 medium leeks
• 1 clove of garlic, peeled
• 200g spring greens, washed
• 200g spinach, washed
• 300ml water or vegetable stock
• A large handful of fresh herbs (dill, parsley, chives)
• 30g salted butter
• Zest and juice of half a lemon
• 1 tsp cumin seeds, fennel seeds, coriander seeds, paprika or dried oregano
• A pinch of chilli flakes
To serve:
• 4 eggs
• Crunchy bread or toast
• A few pickled green chillies (optional)
Method
1. Finely slice and wash the leeks.
2. Heat the olive oil in a large frying pan with a lid over medium-high heat. Add the leeks, salt, and plenty of black pepper. Fry gently for 5 minutes, stirring frequently, until the leeks are really soft. Roughly chop the spring greens and add them to the pan along with the spinach and 200ml of water or vegetable stock. Cook for 1 minute, until wilted, then stir and reduce the heat to medium. Continue cooking for 15 minutes, stirring occasionally, until everything is fully wilted down and any excess water has evaporated. Stir in half of the chopped fresh herbs then taste for seasoning.
3. You can either serve with 6-minute boiled eggs or cook the eggs in the greens. To cook in the greens, use a large spoon to make 4 indentations in the mixture and break an egg into each. Sprinkle with a pinch of salt, then cover the pan. Simmer for 4-5 minutes, until the egg whites are set but the yolks remain runny. In a small pan, melt the butter over medium heat until it starts to turn a deep golden colour (light brown butter). Reduce the heat slightly and add the garlic, a few grinds of black pepper, and a teaspoon of your chosen spice (or a mix). Let it bubble for 30 seconds until the garlic and spices are lightly toasted. Remove from the heat and stir in the lemon zest, chilli flakes, and lemon juice. Taste for seasoning.
4. Pour the lemon butter over the eggs and greens in the pan. Serve with the remaining fresh herbs, extra lemon juice, feta or yoghurt, and plenty of toast.
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