Wild garlic baked eggs
In early spring wild garlic lines our hedgerows, paths and parks. You can smell it a mile off, so it’s pretty easy to be sure you have the right stuff. It’s a great place to start gathering your own food – there is a satisfaction from picking something from the wild which would have otherwise gone unloved. While the leaves will smell very garlicky in the hedgerows as you pick them, they will mellow as they cook so don’t worry.
- Duration
- 20 mins
- Serves
- 2
Ingredients
- 50g wild garlic
- 150g rocket
- olive oil
- 1 unwaxed lemon
- 4 organic eggs
- 100g Greek yoghurt
- 12 sage leaves
- 30g sesame seeds
- pul biber or a pinch of dried chilli flakes
- flatbreads or sourdough, to serve
Preheat the oven to 170oC/150oC fan/gas 3. Wash the wild garlic and the rocket and place them in a ovenproof frying pan with a drizzle of oil. Add some salt and cook over a medium heat for about 5 minutes, or until the rocket has wilted and most of the liquid has evaporated.
Strain the liquid from the leaves in a sieve set over the sink, pushing down to remove as much of the water as possible, then put them back into the pan. Grate over half of the lemon zest.
Make four deep indentations in the wild garlic / rocket mix and crack an egg into each little hole. Place in the oven for 7–10 minutes, or until the egg whites set.
Meanwhile, mix the yoghurt with the other half of the lemon zest and some salt and pepper.
Heat about 3 tablespoons of oil in a frying pan until it’s good and hot but not smoking, line a plate with kitchen paper, then add the sage leaves to the pan.
Cook for a few seconds until they are crisp, then scoop out with a slotted spoon and drain on the paper. Using the same pan, add the sesame seeds to the sage oil for 30–45 seconds, until they turn a deep golden colour. Scoop them out on to a separate sheet of kitchen paper.
Once the eggs are done, take them and spoon over half the yoghurt mixture. Top with the sage, the sesame seeds and a sprinkling of pul biber.
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