Here’s a quick supper, which with a bit of luck, you can put together with a bunch of silverbeet from your garden or your nearest farmers’ market, and make an inexpensive, quite scrumptious, midweek dinner for 2.
Large bunch of rainbow chard or silverbeet Salt 1 Tbsp lemon-infused extra virgin olive oil (or 1 Tbsp extra virgin olive oil and finely grated rind of ½ lemon) Freshly ground black pepper to taste Freshly grated nutmeg to taste 2 or more free-range eggs Butter A few sprigs of sage and thyme, and a pinch of rosemary leaves 2-3 cloves garlic, peeled and sliced Freshly grated parmesan cheese for sprinkling
2 Cook rainbow chard in a saucepan of gently boiling salted water for 4-5 minutes, then drain. If using silverbeet, cook white stalks in gently boiling salted water for 3 minutes, then add leaves and cook for a further 4-5 minutes, or until done to your liking. Drain.
3 Return chard or silverbeet to dry pan and toss with oil, or oil and lemon zest, a good pinch or two of salt, and black pepper and nutmeg to taste. Reheat gently while eggs are frying.
4 Heat a pan big enough to fit eggs and add a good tablespoon of butter. Crack eggs into a small bowl and add to pan. Put the herbs and garlic around the sides of the eggs and fry everything gently until the eggs are done to your liking and the garlic is lightly browned (if the garlic browns quickly, remove it to a side plate with the herbs).
5 Dish reheated chard or silverbeet into warmed dishes, top with fried eggs adding all the buttery bits, sprinkle with parmesan and serve.
If you are using mature silverbeet leaves, follow instructions in Step 1 of the method. If the leaves are small and tender there is no need to separate the stems from the leafy parts, simply chop and cook as per rainbow chard.
If preferred, toss the cooked chard or silverbeet with a little butter in place of oil.