This week witch friend The Amazing Ari is staying over. He is called The Amazing Ari because he can do this:
and because he can also do this:
and he teaches both all around the world.
But he’s also my buddy of decades and I have been his Yoda on occasions and we have discussed his little problem with sugar so he is willing to give living grain and sugar-free a go. Does he look like he needs advice? We all need a little bit of a share every now and then.
Skillet, sharp knife, chopping block, bowl and fork to whisk eggs.
INGREDIENTS FOR EGG DISH
3 eggs but only 1 yolk
Parsley, sage, thyme
Some chopped jalapeno chilli
Kale from the garden (or organic if not)
Fresh raw rocquette
Freshly ground black pepper
Roughly chop the kale, parsley, sage together with the jalapenos.
Butter in the pan over a low heat.
When melted add the greens.
Put the kettle on.
Crack the eggs into the bowl, discard the extra yolks, wash the shells in prep for grinding (for snails n slugs).
Place rocquette and a lovely drizzle of pesto on the plate.
Pour eggs over greenery in the skillet.
Cook lightly (never cook eggs till they are absolutely dry)
Scoop onto plate.
Bon apetit! x