Green Eggs and Spuds
|Prep Time||Cook Time||Total Time||Author||Serves|
|5 minutes||10 minutes||15 minutes||Oakley's Premium Fresh Vegetables Ltd.||2|
“I do not like green eggs and ham. I do not like them, Sam-I-Am.”
Just like our friend Sam, we all know we should be eating more greens. There’s just one thing that gets in the way… green vegetables can be bitter, tasteless or downright unexciting! Lucky for you, we’ve found a way to eat our greens that is both tasty AND exciting. Oh – and did we mention it contains our buttery Golden Gourmet spuds? This recipe is a winner for chilly winter mornings or a lazy evening meal you can throw together quickly. You’ll be packing some serious nutrition with fibre rich spuds, antioxidant greens and protein-packed eggs.
300 grams Oakley’s Baby Golden Gourmet Potatoes
2T dried Italian herbs
2 cups dark leafy green vegetables (we used a mix of kale and spinach)
1T lemon juice
1T olive oil
4 free-range eggs
2 thick slices of good quality bread, we used Grizzly Country Sourdough
Salt and pepper, to taste
- Fill up your kettle and get it boiling. Meanwhile, chop your Golden Gourmet potatoes into 2 inch thick pieces. Add these to a pot with a good shake of iodised salt and your boiling water. Cover and boil for 10-12 minutes, or until semi-cooked.
- Drain your spuds and set them aside to evaporate excess water off.
- Slice your bread and chuck it on a frying pan at medium to high heat with a dash of olive oil. Flip once the bread is lightly toasted. Set the bread aside on two plates.
- Chop up your greens and add them to the same frying pan with your olive oil. Season with salt and pepper. Add the lemon juice and a dash of boiling water. Saute until wilted. Serve on top of your toasted bread.
- On the same pan, drizzle your olive oil and add the semi-cooked potatoes and dried Italian herbs. Fry these up until the potatoes are fully cooked and golden. Transfer evenly between the two plates.
- Drizzle olive oil on the frying pan and crack four eggs onto it. Fry as you usually would, we made ours sunny side up. Serve on top of the potatoes.
- Take a photo and upload your masterpiece to Facebook or Instagram tagging @oakleysvegetables