Charred Winter Greens with Soft Boiled Egg on Toasted Rye

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PREP TIME: 15 mins + 15 mins cooking

dark rye slices 4

large fresh free range eggs 4

cannellini beans 240 g

wild garlic leaves 10

extra virgin olive oil 30 mL

tahini 2 tbsp

lemon juice 25 mL

cumin ground 1/2 tsp

brussel sprouts 150 g

Swiss chard 100 g

kale 80 g

micro herbs 1 punnet

salted butter 1 tbsp


  1. Blanch the sprouts in boiling water for 2 minutes before refreshing in ice cold or cold running water. Drain and chop in half, before pulling the sprouts apart. Lightly toss in extra virgin olive oil.
  2. Chop the kale and chard into bite size pieces and add to the sprout mix. Place a griddle pan over a high heat, then add the vegetables, turn regularly so they are charred on all sides but still have a slight crunch. Remove from pan and season with salt, pepper and extra virgin olive oil. Set aside.
  3. To make the white bean hummus, purée the cannellini beans, wild garlic leaves, olive oil, tahini, lemon juice, cumin and seasoning until you have a smooth hummus. Set aside.
  4. To soft boil the eggs, place a pan of water set over a medium heat. Gently lower the eggs into the pan and cook for 6 mins. Remove and run under cold water. Carefully peel the eggs and set aside.
  5. Lightly toast the dark rye slices on both sides. Spread lightly with salted butter
  6. Place the dark rye bread on the base of a plate, spread generously with the white bean hommus and top with charred greens. Carefully slice the soft boiled egg in half and place atop the greens. Spoon over the Birch & Waite Italian Truffle Mayonnaise and garnish with microherbs.

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