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Green eggs & ham
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15g unsalted butter
6 rashers smoked streaky bacon, finely sliced
1 green chilli, deseeded and finely sliced (optional)
1 leek, finely sliced
200g cavolo nero, stalks removed, leaves finely sliced
200ml double cream
1 lemon, zest
30g comté, gruyère or cheddar, grated
4 large eggs
buttered toast, to serve
1. Put a large frying pan over a medium-high heat and add the butter. Once melted, add the bacon and fry for 3-4 minutes, until it starts to become crisp. Add the chilli, if using, and the leek. Turn the heat down a little and cook for 5 minutes before adding the cavolo nero. Fry for a couple of minutes, add 100ml water and cover with a lid. Cook for a further 10 minutes, stirring occasionally, until softened.
2. Uncover the pan, add the cream and lemon zest, then season. Bring to a simmer, stir in the cheese, then use a spoon to make 4 pockets in the vegetables. Crack an egg into each pocket and cook for 3 minutes. When the eggs are mostly cooked, cover with a lid and cook for a further 3-4 minutes so that the tops set. Put the pan in the middle of the table with a stack of buttery toast, grind over some black pepper, if liked, and dig in.
Typical values per serving:
This recipe was first published in September 2020.