Sautéed Dandelion Eggs

This exceptional egg dish is very much in the realm of seasonal cooking. You only need a few ingredients and the preparation is quick. As you have probably noticed the star of this recipe is the fresh dandelion greens. Sweet, sautéed leeks help balance the flavours out whilst tangy rich feta and runny eggs bring the whole thing together.

Serve it as a quick breakfast or an easy weeknight dinner with a crusty loaf of bread.

Serves: 2

Prepare: 10 minutes

Cook: 10-15 minutes

Ingredients:

• 2 tbsp olive oil
• 4 cups chopped dandelion greens, thick stems removed (about 1-2 large bunches)
• 1 large leek, white and light green parts only, finely chopped
• 4 large eggs
• 1/4 cup crumbled feta cheese

1. Bring a large pot of salted water to a boil. Add the chopped dandelion greens and blanch for 1 - 2 minutes. Drain the greens thoroughly, using a wooden spoon to drain and press out as much liquid as possible.

2. In a frying pan set over medium heat put the oil and sauté the leeks until tender, about 5-8 minutes, stirring occasionally. Add the drained dandelion greens one handful at a time. Cook each handful until wilted, then add more.

3. When the greens are wilted, crack the eggs into the pan on top of the greens. Top with feta cheese and cook uncovered until the whites of the eggs are set, about 5 minutes.

Tip: To help reduce the bitterness, the dandelion greens are blanched briefly in salted boiling water so don't miss this step.