When I was a kid my father always had chooks and a vegetable garden, silverbeet was generally in abundant supply. My mother would occasionally make this for breakfast on weekends. Now as a nutritionist, dietitian and parent I value the dish as an early morning opportunity to serve one of the recommended five serves of vegetables daily.
- 6 large leaves of silverbeet
- 2 fresh eggs
1. Trim the white stalks from the leaves and discard to compost.
2. Wash leaves thoroughly, shake dry and place in a medium saucepan only with the water remaining on the leaves.
3. Cover and cook gently until wilted. Uncover and break the two eggs onto the silverbeet, cover and poach until eggs cooked to your satisfaction.
4. Serve on toasted multigrain bread and top with freshly ground black pepper.
