Name: Village Eggs
Total time: 25 min
Yield: 1
Ingredients: For the smoked yoghurt; 2 spring onions, trimmed and peeled; 2 tsp extra virgin olive oil; ¼ garlic clove, grated (with a microplane grater); A pinch of sea salt flakes; 2 twists of freshly ground white pepper; 100g/4oz full-fat Greek yoghurt; For the eggs; 120g/4¼oz foraged or market greens (eg chard), washed; 2 tbsp extra virgin olive oil, plus extra for frying the egg; ½ tsp lemon juice, strained; A pinch of fine salt; 1 large free-range egg; 20g/¾oz goat’s curd cheese, cut into pieces; Grated zest of ¼ lemon; A pinch of sea salt flakes; 2 twists of freshly ground Madagascar pepper; 2 chives, finely chopped; 2 slices sourdough bread, toasted

VMG Recipes