Crispy sage brown butter fried egg with garlicky spring greens on toasted sourdough . . Monday lunch but make it chic
Ingredients for one: 1 slice sourdough Handful of spring greens 1 garlic clove 1 Burford Brown egg A few sage leaves
For the spring greens simply melt some butter in a pan and add a grated clove of garlic. Once fragrant add the spring greens and sauté for a couple of minutes.
Add a splash of water to the pan and season well, toss a few times allowing the water to evaporate at which point they spring greens should be tender. If they are still too crunchy add another splash of water and fry until evaporated.
For the egg, add a little olive oil to the pan, crack in the egg and allow to fry for a couple of minutes. Add a large knob of salted butter to the pan and baste the egg with the butter. For the last 30 seconds add in the sage leaves to crisp up.
Toast the sourdough and top with the egg along will the brown butter and crispy sage alongside the garlicky spring greens.
