Name: Horta me Avga
Prep time: 10 min
Cook time: 20 min
Yield: 2 servings
Ingredients: 2 cup Arugula, raw; 1 cup (1" pieces) Borage, raw; 0.5 1 cup White beans, NFS; 2 gram Eggs, Grade A, Large, egg whole; 2 1 tablespoon Olive oil; 0.5 1 fruit Lemon, raw; 0.5 tsp Salt, table

Bring a large pot of water to a boil. Roughly chop the arugula and borage into 2-inch pieces, then add both to the boiling water. Cook for 8–10 minutes until the greens are very tender and have darkened noticeably in colour.

Drain the greens in a colander and press gently with the back of a spoon to remove excess water. Transfer to a serving bowl and set aside.

Warm the white beans in a small saucepan over low heat, stirring occasionally, for 3–4 minutes until heated through. They should be steaming but not bubbling.

Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat. Crack both eggs into the pan and cook for 3–4 minutes until the whites are fully set and the edges are just starting to turn golden, but the yolks still jiggle when you tilt the pan.

Divide the greens and warm beans between two plates. Lay a fried egg on top of each, drizzle with the remaining olive oil, and squeeze fresh lemon juice over everything. Season with salt and serve straight away while the eggs are still warm.

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Horta me Avga

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