In the spirit of making things more complicated and gimmicky than they otherwise could be, here is an alimentary diversion to brighten an uncluttered morning, distracting from the chaos that reigns everywhere else but the kitchen. For those of you from the english-speaking world, you will also recognise this dish as a small tribute to a childhood hero: Dr Seuss.
In a reversal, though, of Seuss’ frivolous plate, the yolks remain yellow, by virtue of separation, while the whites become green, by virtue of plant matter! Do with the eggs what you will (consider serving them with ham, and/or in a house. And if nobody likes them, try serving them in a box? etc.)
The Marvellous Method
- Gently separate young eggs. (Avoid breaking the delicate yolks by handling with wet fingers and set aside on a plate, made slippery with water)
- With a stick blender or food processor, whizz together egg whites with salt, pepper and an abundance of fresh herbs (we used garlic chives, parsley, tree spinach, basil, sorrel and thyme) until the mixture is decidedly green.
- Heat a non-stick pan. When hot, add a knob of butter and a portion (or two) of green-egg-whites.
- Top each green with a perfect yolk (careful now) and cover pan with lid for a few minutes, or until egg is no longer wobbly, but not so long that eggs become rubbery! I trust you know how you like your eggs, where you like to eat them, and who you’d love to eat them with.