Inspired by her friend Avani’s suggestions, Veet Karen experimented with her to make this recipe which turned out to be a scrumptious dish for any meal of the day
100g goat’s cheese (blue cheese works too)
1 bunch kang kung finely chopped (you can use spinach or silver beet)
1 baby leek finely chopped (spring onions work well too)
1 handful of basil (or coriander) finely chopped
1 clove garlic minced
1 chili chopped
2 dessert spoons of organic yoghurt
Splash of good quality olive oil
Salt to taste
Splash oil in a pan then add the onion, garlic, and salt and stir for 2 minutes.
Next add the kang kung or spinach and cook for 5 minutes or until wilted, then add the chili and crack the eggs on top of the spinach.
Crumble on the cheese and cover with a lid until the eggs are cooked to your liking.
I flipped my egg over as I like them quite well cooked and left Mak’s (that’s my partner) egg yolks hard on the edges and soft inside (just like him – ha ha).
We ate it on buttered toast – naughty I know – but fabulous!
I then had to go for a bike ride to burn off the calories (from the buttered toast) and stopped in at the store to buy more eggs to make it all over again for dinner.
Recipe by Veet