Green eggs, no ham
- 09.03.2017
- 383
David Priors light breakfast idea makes the most of wonderful perrenial eggs.
Recipe «Green eggs, no ham» presented in category Recipes / Eggs, to prepare this dish you will need no more minutes. To make this dish at home by prescription from the author sheff would need: 1 bunch watercress, sprigs picked, 1 bunch rocket, leaves picked, 1/2 bunch flat-leaf parsley, leaves picked, 8 slices sourdough, 1/3 cup extra virgin olive oil, plus extra to brush and drizzle , 8 eggs, 1 bunch chervil, leaves picked, 1 bunch tarragon, leaves picked , 1 tbsp red wine vinegar.
Ingredients:
- 1 bunch watercress, sprigs picked
- 1 bunch rocket, leaves picked
- 1/2 bunch flat-leaf parsley, leaves picked
- 8 slices sourdough
- 1/3 cup extra virgin olive oil, plus extra to brush and drizzle
- 8 eggs
- 1 bunch chervil, leaves picked
- 1 bunch tarragon, leaves picked
- 1 tbsp red wine vinegar
Instructions
- Toss watercress, rocket and parsley together in a bowl and set aside.
- Preheat a chargrill pan over high heat.
- Brush bread all over with oil, season with pepper and grill for 1-2 minutes each side until charred. Set aside and keep warm.
- Heat 1 tablespoon oil in a frypan over medium heat. Crack 2 eggs into a small glass, then pour into the pan. Sprinkle a pinch of sea salt on top and cook for 2-3 minutes until the white becomes solid, the edges are slightly crispy and the yolk begins to cook – be careful not to overcook the egg. Take a handful of chervil and tarragon and scatter over the eggs, then cook for a further 30 seconds. Splash 1 teaspoon vinegar on the eggs and gently remove from the pan. Repeat with remaining oil, eggs, herbs and vinegar.
- Arrange bread on plates and top with watercress salad and eggs. Drizzle with extra oil, then season and serve warm.