Eggs with green leaf purée

Sufficient eggs for those who are eating

Young green 'worts' (see above) - nettles, sorrel, spinach, sow thistle 

or dandelion or a mixture of these

Salt 

1.Hard boil or scramble the eggs.

2.Quickly boil the tops of the chosen 

plants in salted water until tender.

3.Drain the greens and chop finely.

4.Serve the eggs with the green puréed sauce. 



Please note: sorrel and sow thistle can be bitter so change the water 

after about five minutes.