Farm Eggs, Greens and Herbs

Ingredients

5 eggs
3 slices of sourdough
1 tbs ghee
2 tbs extra virgin olive oil
1 garlic clove
1 handful of greens from the farm (broccolini, rainbow chard work quite nicely)
Small handful baby red radishes (halved)
1 handful of garden herbs, flat leaf parsley, fennel fronds, oregano
½ lime
Sea salt flakes and cracked black pepper to serve
Sauerkraut, pickled cucumbers and large green chili to serve

Method

Light a small fire, wash your veggies and pick some herbs whilst the fire settles.

Pop a rack over the hot coals, pour a little oil over the bread and greens, season with salt and cook until everything is happily charred.

In a cast-iron skillet, melt a good spoon of ghee, and fry off some garlic. Add the greens and coat in the garlic butter. Crack your eggs into the skillet, cook over a gentle heat. Don’t worry if you break the odd yolk, that sometimes happens!

Remove from the heat, throw over the fresh herb action a little squeeze of lime. Enjoy with the toast, a cup of tea some sauerkraut and pickled cucumbers.

If I’m cooking this when the little ones aren’t around I do like to add freshly sliced green chili.

Recipe by Courtney Roulston