Silverbeet Egg Pan - alive magazine
Serves 4 This dish is just as good for a lazy weekend brunch as it is to serve as part of a workday dinner. The pile of sautéed vegetables makes a perfect bed…
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Cooking tools:
- Skillet
- Stove
- Chef's knife
- Cutting board
- Grater
- Measuring spoon
- Measuring cup
- Spoon
- Plate
Ingredients
- 1 large bunch silverbeet
- 3 tsp (15 ml) grapeseed or extra-virgin olive oil
- 1 medium-sized onion, chopped
- 2 cups (500 ml) sliced mushrooms
- 3 garlic cloves, crushed
- 2 cups (500 ml) grated swede
- 3 tsp (15 ml) fresh thyme
- 1/4 tsp (1 ml) sea salt
- 1/4 tsp (1 ml) freshly ground black pepper
- 4 large free-range eggs
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