- 200g of spinach
- 200g of fresh parsley
- 75g of butter
- 2 small leeks, roughly diced
- 1 small shallot, diced
- 2 garlic cloves
- 1 bunch of spring greens, finely sliced
- 75ml of white wine
- 300ml of chicken stock, warm
- 3 Freshlay Farms Golden Yolker® eggs
- iced water
- lemon juice, to taste
- smoked cheddar, grated, as needed
- crusty bread, toasted
- olive oil
- salt
- freshly ground black pepper
Preheat the oven to 150°C
Start by blanching the spinach and parsley in boiling, salted water for 30 seconds until the colour turns a vibrant green and the spinach has wilted
- 200g of spinach
- 200g of fresh parsley
Immediately plunge the greens into ice water then, once cool, wring out all the water and set aside
- iced water
In an ovenproof skillet, melt the butter and sauté the leeks, shallots and garlic on low heat until soft and translucent. Add the spring greens and sauté until tender
- 75g of butter
- 2 small leeks, roughly diced
- 1 small shallot, diced
- 2 garlic cloves
- 1 bunch of spring greens, finely sliced
Add the white wine and cook for 1–2 minutes until the alcohol is cooked off
- 75ml of white wine
Blend the warm chicken stock with the blanched parsley and spinach until smooth, around 2–3 minutes
- 300ml of chicken stock, warm
Add the stock and herb mixture to the sautéed greens. Season with salt, pepper and fresh lemon juice to taste
- lemon juice, to taste
Make three little wells for the eggs, and pour an egg into each one. Top with the grated smoked cheddar. Transfer the skillet to the oven and cook for 5–6 minutes, or until the egg whites are set but the yolks are still runny, and the cheese has melted
- 3 Freshlay Farms Golden Yolker® eggs
- smoked cheddar, grated, as needed
Season the top of the eggs with salt and pepper, and drizzle the whole dish with olive oil. Serve with toasted bread for dipping and scooping
- crusty bread, toasted