Ingredients
- 2 teaspoons olive oil (extra virgin)
- 1 onion, thinly sliced
- 2 cloves garlic, minced
- 100 grams kale (cavolo nero Tuscan kale, trimmed and halved)
- 3 cups baby spinach leaves (60 grams)
- 6 sprigs lemon thyme
- 1 teaspoon finely grated lemon rind
- Sea salt
- Cracked black pepper
- 240 grams ricotta cheese (1 cup fresh)
- 4 eggs
- Baguette, to serve
How to Make
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Step 1: Preheat grill (broiler) to high heat and heat the oil in an 18cm non-stick frying pan over medium heat, add the onion and cook, stirring occasionally, for 6 minutes or until soft.
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Step 2: Add the garlic and cavolo nero and cook, stirring, for 2 minutes or until just wilted and then add the spinach, thyme, lemon rind, salt and pepper and cook for 1 minute or until the spinach starts to wilt.
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Step 3: Remove from the heat and spoon over the ricotta and crack the eggs into the mixture and cook under the grill (broiler) for 3 minutes or until the eggs are just set.
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Step 4: Sprinkle with salt and pepper and serve with the baguette.
We hope you enjoy this recipe!
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