A Good Egg: Scrambled Eggs with Beetroot Leaves
Whether you’re breakfasting or lunching, a good egg is hard to beat. This recipe for scrambled eggs with beetroot leaves is quick, easy and delicious. Buy organic beetroot with the pesticide-free tops intact – or grow your own.
serves 2
2 tablespoons olive oil
a good knob of butter
Leaves from 3 organic beetroot
3 good eggs
sea salt & freshly ground black pepper
a dollop of Greek style yoghurt
squeeze of lemon juice & a grating of zest if organic
a few mint leaves
Instructions
For the beetroot tops; after a good rinse, heat a small knob of butter – plus 1 tbsp olive oil – in a wide pan. Chop the tops separating the thicker stems from the leaves. Cook the stems first for 2 minutes before adding the leaves for a further 2 minutes – adding 2 tablespoons of good stock if you have them to hand. Remove form the heat.
For the scrambled eggs; in a wide, non-stick pan, a small knob of butter – plus 1 tbsp olive oil. Crack the 3 eggs into a bowl and lightly whisk before pouring into the pan. I like to let the egg mix set a little on the bottom before easing it up in ripples. Repeat this until the eggs are just cooked. At this point you can stir in little extra butter if you wish. Serve immediately on the bed of beetroot leaves. Finish with a little Greek style yoghurt with the zest and juice stirred in. Top with a few mint leaves.