• 4 eggs
• 2 large handfuls of greens e.g. spinach, kale or english spinach, chopped into bite size pieces
• approx.  10 cherry tomatoes cut in half
• 2 rashes bacon (optional)
• goats fetta cheese, labne (or parmesan) refer to notes if you’re dairy intolerant
• 1 Tbsp fresh garden herbs finely chopped
• 1 Tbsp organic butter
• pinch of salt

Directions:

1. place the tomatoes in a baking dish and cover in olive oil.
2. Bake in the oven on 160 degrees for about 15 – 20 minutes or until they’re just browned and nicely baked
3. poach the eggs (see below)
4. while the eggs are poaching, let’s cook everything else
5. melt the butter on a medium – low temperature in a pan
6. when it’s melted add in the bacon if you’re using and a pinch of salt.  If you’re not using bacon go to step 8.
7. sautee until softened and a little caramelised
8. add in the greens and herbs you’re using until just wilted, (this won’t take long)
9. once cooked turn off the heat and place on the plate
10. serve the eggs on top of your bed of greens and bacon with tomatoes on the side
11. Crumble the fetta or labne over the top if you’re using and serve with your favourite cup of tea
12. Enjoy.

Notes

If you’re dairy intolerant replace the cheese with either a home made pesto or mayonnaise.

Add a slice or two of avocado or if you’ve got some fermented foods bubbling away, add them in too and serve on the side with your tomatoes.

To poach a good egg!

• crack the first egg into a small cup
• add at least 10 cm deep water to a large pot and add a splash of white vinegar
• bring the water to the boil
• when it’s boiling, turn the heat down to medium and start adding the eggs in one at a time
• let poach away for about 5 minutes or to your desired consistency.
• Use a slotted serving spoon to scoop out and place on the plate.
• If you’re not quite ready to eat them, pop them in the oven with a bit of hot water to keep them warm.