Green Eggs with Saint Peter

I first had green eggs with my good friend and chef Henrietta Inman. She made them for me while we were prepping for a collaboration morning tea in London.

They revolutionised my palate, no more eggs bene for me - eggs in a bed of fresh herbs, seasoned and dressed with a squeeze of citrus, this is what it’s all about. All that was missing was a splash of tangy Kiwifruit, peppery Kawakawa, and a hint of jalapeño - zest and spice - and that’s Apostle’s Saint Peter Verde in a bottle.

serves 2-4

Ingredients

40g butter, unsalted

1 Tbsp extra virgin olive oil

1 med brown onion, finely sliced into crescents

Sea salt

Freshly cracked pepper

2-3 cloves garlic, minced

1 tsp za’atar, or dried thyme

230g kale, Cavolo Nero, Swiss chard or Collard greens

50g mixture of flat -leaf parsley/mint/coriander/dill

4 free range eggs

2-3 Tbsp Saint Peter – Kiwifruit & Kawakawa Verde

Greek yoghurt, to serve

4 slices toasted sourdough, to serve

Method

In a very large frying pan with a lid, or shallow casserole Dutch oven dish, warm the
butter and oil on a medium-low heat. Add your sliced onion, season generously with
salt and pepper, and sauté for 7-8 minutes. Add the garlic and za’atar/thyme then
sauté for a further 2 minutes, until the onions are silky and transparent.

As the onion and garlic cook, prep your greens. Wash and cut out any tough stems,
chopping the stems into small bits, adding the chopped stems to the pan and
cooking for 1 minute. Roughly chop or tear the leaves of the greens and add them to
the pan. Pour in 150ml of water, place on the lid and simmer and steam for 3-4
minutes, until they start to soften.

Chop the herbs, discarding any tough stems, and stir into the softened greens. Make
four wells and crack an egg into each. Reduce the heat a little, place on the lid, and
gently cook the eggs for 5-6 minutes until the whites are set.

Remove from the heat, and place on a trivet on the table and drizzle over Apostle
Saint Peter Kiwifruit & Kawakawa Verde, dollop on 4-5 teaspoons of yoghurt, and
serve with toasted sourdough slices.

Recipe by Kylee Newton, The Modern Preserver