Ingredients
200g cavolo nero, stripped of stems, chopped and rinsed
4 rashers of unsmoked British bacon, chopped into bite sized pieces
1 white onion, finely chopped
2 garlic cloves, finely chopped
100g feta cheese, crumbled
A drizzle of Cold Pressed Rapeseed Oil
A drizzle of Charlie & Ivy’s Blackberry, Thyme & Balsamic Bread Dipper
4 medium, free range eggs
4 slices of your favourite bread
4 tbsp Charlie & Ivy’s Smoked Garlic Mayonnaise
Freshly ground salt & pepper
Method
- Add a little cold pressed rapeseed oil to an ovenproof frying pan or skillet. Fry the bacon pieces until golden, and then remove, leaving the remaining oil in the pan.
- Gently fry the onions until golden, before adding the cavolo nero and garlic. Drizzle over a little of the Blackberry, Thyme & Balsamic Bread Dipper and when the cavolo nero cooks down, add the bacon. Season to taste.
- Create four round spaces in the pan and gently crack an egg into each space. Allow to fry for a minute or two, then scatter over the feta, finishing with a twist of black pepper.
- Place the whole pan into the oven and cook for another 5-7 minutes, depending on how well done you like your eggs.
- Whilst the eggs are baking, toast your bread and top with a generous serving of Smoked Garlic Mayonnaise. When the eggs are baked, spoon onto the toast and serve with a final drizzle of your Bread Dipper. Enjoy!