Sautéed Greens with Fried Eggs Inspired by Prue Leith

By:
Margie

Simple, satisfying and quick to make, this dish is inspired by Prue Leith’s unfussy approach to cooking. The basic idea is sautéed green vegetables, often whatever you have on hand, finished with a fried or poached egg on top. It’s an ideal “Fridge Forage” meal: flexible, resourceful and full of flavor with only a few pantry staples. A light splash of fish sauce gives a savory depth, lemon brightens the dish, and a drizzle of sriracha or a spoonful of pesto makes it sing. Use this recipe as a template—swap greens, add roasted squash or sweet potato for contrast, or leave out ingredients to suit your pantry and taste.

• 1 tbsp coconut oil or olive oil
• 1 clove garlic, crushed
• 1/4 red chilli, diced (optional)
• 1/2 tsp fish sauce (use sparingly)
• 1 red onion, optional
• 1 courgette, sliced on the diagonal into batons
• 100 g green beans
• 1 handful peas or soya beans
• 1 handful broccoli florets
• 1/3 bunch cavolo nero or kale, tough stems removed and leaves chopped

To serve:

• Lemon wedges
• Eggs (fried or poached)
• Pesto (optional)
• Sriracha or other hot sauce (optional)

1. Bring a pan of salted water to a boil. Add the broccoli florets and the green beans and cook until just tender—only a few minutes. Drain and set aside to remove most of the water.
2. If you’re using onion, heat a little oil in a pan and fry the chopped onion gently until soft and translucent. Scoop the softened onion into a bowl and set aside while you cook the courgette.
3. Increase the heat slightly and add a splash more oil to the pan. Fry the courgette pieces in a hot pan until golden—this should take only about 30 seconds to a minute depending on thickness. Season well with salt and pepper.
4. Add the crushed garlic, diced chilli (if using) and the fish sauce to the courgette, stirring for a few seconds so the aromatics become fragrant without burning. Remember fish sauce is potent—use a light hand.
5. Return the blanched and drained vegetables to the pan. Add the cavolo nero (or kale) and the peas or soya beans. Sauté everything together for about 2 minutes, just long enough for the cavolo nero to wilt but still keep some texture. If you cooked onion earlier, add it back in now.
6. Meanwhile, fry or poach the eggs to your liking. A runny yolk adds a silky sauce to the greens, but a firm yolk works fine too.
7. Serve the greens on warm plates and top each portion with a fried or poached egg. Finish with a generous crack of black pepper, a squeeze of lemon, and a drizzle of sriracha or a spoonful of pesto if desired.