Spring green br­uschetta with Tart’s scram­bled eggs

Irish Daily Mail - YOU - - FOOD EXCLUSIVE -

Br­uschetta fea­tures a lot in our cook­ing, and we use the term loosely. To us, it’s a fancy word for some­thing on toast – in most cases sour­dough – al­though we know this re­laxed ap­proach might an­noy Ital­ian purists! Br­uschetta is a handy one, though: it’s great for a snack or a canapé, but also (as in this case) a meal in it­self. This is a quick and easy num­ber when some­thing slightly more sub­stan­tial is wanted for break­fast. When it comes to the greens, use what you like – we love adding wild gar­lic when it is in sea­son – but re­ally it is all about the eggs. This is our ab­so­lute favourite way of do­ing scram­bled.

MAKES 2 LARGE BRUSCHETTE FOR THE GREENS 1 tea­spoon olive oil, plus ex­tra for driz­zling 8 spring onions, roots and leafy ends trimmed (but oth­er­wise whole) 2 cloves gar­lic, crushed (or use a small bunch of wild gar­lic) large bunch of rain­bow chard 4 big hand­fuls of spinach salt and pep­per

FOR THE EGGS knob of but­ter 4 spring onions, chopped 1 red chilli, de­seeded and finely chopped 4 eggs, beaten 2 tea­spoons Di­jon mus­tard small bunch of basil, leaves chopped small bunch of co­rian­der, leaves chopped 2 hand­fuls of grated cheese (op­tional)

TO SERVE 2 slices of sour­dough or bread of your choice, toasted harissa, to taste (or use our Smoky Harissa from the book) 1 First pre­pare the greens. Heat the olive oil in a small pan over a medium heat, add the spring onions and leave to siz­zle for a few min­utes be­fore adding the gar­lic and sautéing for 2 min­utes. Add the chard and spinach and wilt down, then sea­son with salt and pep­per and keep warm while you toast the bread. 2 Once the bread is toasted, driz­zle with oil and top with the greens. 3 Now for the eggs. Heat the but­ter in a fry­ing pan, add the spring onions and chilli and cook for a cou­ple of min­utes, then add the eggs, Di­jon mus­tard and a pinch of salt and pep­per and cook for a cou­ple of min­utes, us­ing a rub­ber spat­ula to keep the eggs mov­ing in the pan. Quickly add the herbs and cheese (if us­ing), com­bine with the eggs, then tip straight out of the pan on to the greens – if you leave it in the pan it will carry on cook­ing and go hard. This is very good topped with a spoon­ful of our Smoky Harissa sauce (recipe in the book).

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