No matter what time of the day it is or what meal you’re at, some form of egg on toast dish is welcome to dance on my taste buds. This here is tangy-sweet sauteed silverbeet on sourdough toast topped with a butter-poached egg, some beautiful soft goats cheese and a drizzle of truffle oil. That should be enough to get your mouth wetter than ya Granny’s panties at a Tom Jones concert.
There’s something so satisfying breaking into that glistening orange blob on top and watch it ooze like lava over the chard and toast below.
Make sure the eggs are fresh, the bread just been baked and the silverbeet’s just been picked. If not… fuck it, it’ll still taste wicked!
Grab yourself:
good slice of sourdough large handful of silverbeet 2 cloves of garlic finely diced soft goats cheese 150g grass fed butter for poaching Worcestershire sauce 2 tsp brown sugar Extra 80g butter truffle oil Olive oil salt & pepper 1. On medium to high heat, melt butter in small frying pan or pot 2. In a separate frying pan melt extra butter and a small splash of olive oil 3. When it gets hot, saute garlic, Dont let it burn! 4. Add Silverbeet with brown sugar, a dash of worcestershire sauce and dash of water. Place on a lid and let cook for 3 minutes 5. Take off lid and season with salt and pepper. Whilst off the heat add the rest of the butter. Toss to coat. Keep warm, set aside 6..Poach egg/s in butter 7. Toast the Sourdough. When done, place on serving board 8. Top with the silverbeet and the egg/s 9. Drizzle with truffle oil and crumble over goats cheese 10. Season and dig in...............................................................................................................................................................................................................................................