Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon

Soft boiled egg on sourdough with sautéed greens

  • Author: Delaney Mes
  • Prep Time: 5
  • Cook Time: 5
  • Total Time: 10 minutes

Description

This is the perfect lazy weekend brunch.


Scale

Ingredients

  • 12 eggs
  • 1 piece sourdough bread, lightly toasted
  • 1 tbsp butter
  • 1 clove garlic, thinly sliced
  • 1 bunch leafy green vegetables, e.g. spinach, silverbeet, kale, rocket
  • Juice of half a lemon

Instructions

  1. To boil the eggs, fill a medium saucepan with water. Bring to the boil, then carefully lower the eggs into the water with a large spoon.
  2. Time the eggs to boil for 6 minutes.
  3. Meanwhile, toast the sourdough and sauté the greens.
  4. In a frying pan, heat the butter on a medium heat. Add the chopped and rinsed greens, and the garlic. Squeeze over the lemon, then cook for a minute or two. Remove from heat once the veggies are wilted.
  5. After six minutes, carefully remove the eggs from the pot, and run them immediately under cold water.
  6. Place the greens on the toast.
  7. Carefully peel the eggs, and cut them in half on the greens.
  8. Sprinkle with sea salt and serve with plenty of hot sauce.


Nutrition

  • Serving Size: 1