Fried Egg and Spring Greens with a Turmeric, Lemon and Chilli Dressing
From my cookery book Veggie Family Cookbook, published by Quadrille 2024, photographed by Sam Folan with nutritional collaboration from Saf Hareshe. Green, leafy vegetables are a powerhouse of vitamins, minerals and phytonutrients (beneficial plant compounds), many of which the body needs to make energy. The vitamin C found in citrus can boost the absorption of some of these nutrients, while ginger fires up the digestion, so this zingy dressing is the perfect accompaniment. Additionally, ginger, turmeric and chilli all have the ability to boost our circulation and warm the body, helping us to feel invigorated. Eggs are another nutritional star, packed with nutrients, and they are a super-convenient fast food.
INGREDIENTS
800g spring greens, washed and finely sliced
2 tbsp olive oil
2 tsp mustard seeds
2 cloves garlic, finely chopped
Salt and black pepper, to taste
Spring onion
For the Dressing:
Juice of 1 lemon
2 tsp ground turmeric
1 - 2 tsp chilli flakes (to taste), plus more to serve
2 tbsp olive oil
Salt and black pepper, to taste
4 large eggs
Cooked rice (enough for 4 servings)
METHOD
In a small bowl, whisk together the lemon juice, ground turmeric, chilli flakes, olive oil, salt, and black pepper. Set aside.
Heat 2 tbsp of olive oil in a large frying pan or wok over medium-high heat.
Add the garlic and mustard seeds and sauté for about 30 seconds, or until fragrant.
Add the spring greens to the pan and stir-fry the spring greens for 3-4 minutes, or until they are wilted and tender. Season with salt and black pepper to taste.
While sautéing the spring greens, heat a separate non-stick frying pan over medium-high heat, and add a little oil and crack the eggs into the pan.
Cook the eggs to your desired level of doneness..
To serve, place a portion of cooked rice on each plate and top the rice with the sautéed spring greens and drizzle the turmeric, lemon, and chilli dressing over the greens.
Place a fried egg on top of each serving topped with a sprinkle of chilli flakes