Sautéed agretti with scrambled eggs and bread

Ingredients

For 1 serving

• Agretti (saltwort)200 g
• Eggs2
• Egg whites80 g
• Garlic1 clove
• Extra virgin olive oil2 teaspoons
• Bread60 g
• Saltto taste
• Black pepperto taste

Contains: gluten, eggs,

In season: March – May

Method

1. Clean the agretti by cutting off the roots and the tougher pinkish part at the bottom, then wash them well in several changes of water as they hold a lot of grit.
2. Bring a pan of water to the boil, add salt and cook the agretti for 4 minutes, until tender but still crunchy; drain.
3. In a bowl beat the eggs and egg whites with a pinch of salt and black pepper.
4. Heat the extra virgin olive oil in a frying pan over medium heat with the crushed garlic, add the agretti and sauté for 2 minutes, until glossy and well flavoured; remove the garlic.
5. Turn the heat down low, pour in the eggs and stir with a spatula for 2–3 minutes, until set but still creamy; take them off the heat a moment early, as they keep cooking.
6. Meanwhile toast the bread and serve it with the agretti and eggs.