Spring Greens & Horseradish Cream
Serves 2
Starting slow this Saturday morning.
Serves 2
1/2 bunch Swiss chard
1/2 garlic clove
1/4 wedge of lemon
olive oil
salt
2-4 eggs
1 tbsp horseradish cream
1 tbsp creme fraiche
1/2 tsp dijon mustard
1/4 wedge of lemon
salt
pepper
bread
chives
Wash your swiss chard and add to a pan over a medium heat with a little olive oil. Cover with a lid for 2 minutes. It's key to keep a little of the water from washing the chard on the leave so they wilt nicely. Remove the lid and add the garlic and salt and cook for a further minute. Turn off the heat and add lemon.
Boil your eggs for 5 minutes.
Make your horseradish sauce by mixing horseradish cream, creme fraiche, dijon mustard, lemon, salt and pepper together.
Spread butter on your toast, top with Swiss chard, eggs, horseradish sauce and chives.