Sunday, green and sunny side up

 

Salivating yet? I wouldn’t be surprised if you were, as this truly is as delicious as it looks and is as ever, really good for you.

I’m a little worried that I’m creating a rod for my own back by coming up with these tantalising Sunday breakfasts. Can we agree that I can create breakfast dishes on any day of the week? Having said that, this would make a perfect supper or brunch dish.

I actually dreamt this up yesterday so after my coffee this morning I picked the spinach, which as you can see was divine in its green loveliness.

Here’s my prolific spinach vines intermingled with the fuzzy leafed local thyme.

Serves 2

120g fresh spinach (baby leaves are best)

400g sweet potatoes

1/2 small onion chopped finely

2 tbsp olive oil (you could use coconut)

1 sliced boiled plantain

fresh grating of nutmeg

50g (approx) crumbled  feta cheese.

2 or 3 eggs for poaching (depends on hungriness)

salt

I think it would be wise if you read through these directions to the end before you actually start, as the most difficult thing about this recipe is timing it all so that everything is hot when you create your tower.

Soften the onions in the oil in a large frying pan while you peel and then slice your sweet potato and plantain into rings approximately 1/2 cm thick. Put a pot of water on to boil for the poaching of the eggs.

Once the onions are soft, take them out and keep warm in a small bowl, while you sauté the sweet potato slices, and the plantain. You may need to add a bit more oil, but err on the side of caution as you aren’t trying to deep fry them. They will take a good 3 to 4 minutes per side, and what you want is for them to be soft and with a bit of colour. Once they are cooked, artfully lay the sweet potato on the plate ( I used 3 slices per serving), with the plantain playing supporting role somewhere off to the side.

Get the eggs poaching while the spinach cooks. (see below)

Without washing out the frying pan, tip in the spinach and onions, and toss from time to time until it is uniformly wilted. Grate in some nutmeg and season lightly with salt. Lovingly arrange on top of the sweet potato rings.

Much is said about poaching eggs, but really it is the simplest thing if you don’t worry about it being difficult and just go for it. So, get the water simmering, and I like to use a deep frying pan rather than a saucepan filled to just below the rim. Don’t do any of the suggested “tricks” like swirling the water or breaking the eggs over a spoon or whatever else you’ve been told. Just gently break the eggs in and LEAVE them alone for 2 or 3 minutes or until you can see they are solidifying. I like my eggs to be a bit runny so once the top starts to cloud over I lift them, with due respect, out of the water with a slotted spoon which I hold for a moment to let the water drain off. Place the egg graciously then onto the tower. Season lightly with salt. Tumble the feta around wherever your heart desires it.