Pick n Pay - Feb 13th 2018, 08:58
This dish is usually tomato based, but we've rung the changes and turned it green!
1 knob PnP butter
1 glug PnP olive oil
1 bunch leeks, trimmed and sliced
1 cloves garlic, crushed
1 pinch PnP dried chilli flakes
1 bunch PnP Swiss chard, washed and trimmed
1 bunch PnP asparagus, roughly chopped
1 handful PnP dill, chopped, plus extra for serving
1 squeeze PnP lemon juice, to taste
1 dash salt and milled pepper
125 ml double cream yoghurt
5 ml cornflour, mixed with a little water
2 discs feta, crumbled
8 PnP eggs
1 loaf ciabatta, sliced and toasted, to serve.
Heat butter and oil in a large pan and sauté leeks, garlic and chilli until soft.
Add Swiss chard and asparagus and sauté gently until tender.
Add dill and lemon juice, season and mix well.
Combine yoghurt with cornflour and feta and stir into vegetables.
Make 8 small hollows in the mixture and break an egg into each.
Cover with a lid or foil and simmer gently until egg is cooked to your liking.
Garnish with dill and serve with slices of toasted bread.More Pick n Pay Recipes
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