FOODNUDE FOOD
Wintergreenswithfriedegg,
anchovy& parmesan
Readyin 25 minutes| Serves2 |GF
Oliveoilandbutter,tocook
1 redorregularonion,finelysliced
1 tspmildcurrypowder*
1 large(about300g)swedeorAgriapotato,
kūmaraoryams,cookedandchopped
6 Brusselssprouts,thinlysliced
4 stemsbroccolini,trimmed,chopped
4 cavoloneroleavesor2 large kale leaves,
strippedfromtoughstem
2 free-rangeeggs
2 anchovies(optional)
Grated parmesan, to serve
1 Heata drizzleofoilandknobofbutter
ina largefryingpan.Cookonion,witha
goodpinchofsalt,forabout5 minutes
untilgolden.Addcurrypowderandcook
for 30 seconds,thenaddcookedswede(or
potatoetc)andanotherdrizzleofoil.
Cook swede, tossing with the onion, for
about5 minutesuntilhotthrough.If you
like,roughlycrushswedepieceswitha
woodenspoonorforkwhiletheyare
cooking.Tipmixtureontoa plate.2 Addanotherdrizzleofoilanda little
knobofbuttertothepan.Cooksprouts,
broccoliniandcavoloneroorkalefor
about5 minutesuntilsoft.Returnswede
mixturetopan,tosstogetherandseason
totastewithsaltandpepper.Keepwarm.3 Heata drizzleofoilanda littlebutter
ina non-stickfryingpan.Carefullycrack
intheeggsandplaceananchovyinthe
whiteofeachegg.Cookuntil whites are
setbutyolkisstillrunny.4 Divideswedesandgreensbetween
platesandtopwitha friedegg.Season
eggwithsaltandpepper and grate over
a littleparmesan.* Check label if eating gluten free