This is a perfect weekend breakfast, but also hearty enough to enjoy as a quick mid week meal in its own right perhaps with the addition of creamy goat’s curd or crumbled feta on top.

2 tablespoons extra virgin olive oil

1 bunch rapini (broccoli rabe), cut into thirds lengthways with tough ends removed

2 garlic cloves, finely chopped

1 small red chilli, finely chopped (or ¼ teaspoon dried chilli flakes)

sea salt

black pepper

2 teaspoons white wine vinegar

4 size extra large fresh eggs

4 slices bread, grilled

Heat the oil in a large frying pan over a medium heat, add the garlic and chilli and sauté for a minute. Increase heat to medium-high. Add the rapini and sprinkle over 2 tablespoon of water then cover with a lid cook for 2 minutes to steam until wilted. Remove the lid and evaporate any remaining moisture. Season with salt and ground pepper.

Meanwhile, to poach eggs, bring a medium saucepan of  salted water to a high simmer. Add the vinegar. Stir the water in one direction to form a whirlpool. Reduce heat to a low simmer. Carefully break an egg in a small ramekin and gently tip the egg into the centre of the whirlpool. Cook for 3 minutes. Repeat with remaining eggs. Remove eggs one at a time with a slotted spoon and transfer to a plate lined with paper towel to drain.

Divide the rapini to serving plates then top with a poached egg alongside grilled bread.

 Recipe by Fiona Hammond, June 2022