Fried eggs on sautéed turnip tops

Ingredients

For 1 serving

• Eggs2
• Broccoli rabe150 g
• Garlic1
• Cayenne pepperto taste
• Bread30 g
• Extra virgin olive oil5 g
• Saltto taste

Contains: gluten, eggs,

In season: November – March

Method

1. Bring a pan of water to the boil and salt it. Meanwhile, prepare the turnip tops: keep the tender leaves, florets and thinner stems, discard the tough ones, and wash them well.
2. Boil the turnip tops for 5 minutes, until the stems are tender; drain, squeeze lightly and chop roughly.
3. Heat the oil in a lidded pan over medium heat with the crushed garlic clove and a pinch of chilli powder for 1 minute, until the garlic sizzles without browning; add the greens, season with salt and sauté for 3 minutes, until they have taken on the flavour.
4. Remove the garlic, make two gaps among the greens and crack the eggs into them; lightly salt the whites.
5. Cover and cook over medium-low heat for 3 minutes, until the whites are opaque and set and the yolks still glossy and soft.
6. Meanwhile, toast the bread and serve it with the eggs.