My Grandpa has always had a wonderful garden. At the moment he has silverbeet gone to seed all over the place. My grandparents were always very healthy eaters. When I found a bulb of garlic on the back bench I couldn’t help but sauté a clove with some of his silverbeet and some eggs for a delicious brunch. Stirring the greens in the pan with a wooden stirrer he made himself, I couldn’t help but look at his empty chair and think about him sitting there looking at me jovially, or watching out the window at the goings on of Beach Road. Excluding the amount of butter I used, I’m confident Grandpa’d have liked my brunch very much.
|1||garlic, chopped or crushed|
|2||free range eggs|
|2||pieces||hot buttered toast|
Melt the butter in a small pan. Add the garlic and cook on a VERY low heat for 5-10 minutes until it’s soft and sweet smelling.
Add the chopped silverbeet stalks and cook for a minute or so before adding the chopped leaves and salt. Cook till the leaves are just wilted. Crack the eggs into the pan one at a time and stir through the silverbeet. Cook until the eggs are just set, but not dry.
Serve on hot buttered toast.