Silverbeet with poached eggs

This morning we had a delicious breakfast. I copied some ideas from breakfast with friends a couple of weeks ago. I would not have thought of having silverbeet for breakfast but it was so delicious we decided it had to be replicated! This morning I steamed our few silverbeet leaves from our one plant (sliced finely), added some cream, salt, pepper and parmesan, and served it with poached eggs and toast. Surprisingly delicious, and Nate kept asking for more! In future years I hope to grow more silverbeet even in summer.

We poached eggs using a method a friend told me, where you break each egg into a separate dish before dropping them to the boiling water. This prevents the dripping egg from fixing to the pan like it does if you crack them against its side when it is hot. We may have poached eggs more often now since this makes washing up much easier!

The above picture is from last week when we had a yummy pie using garden vegetables (beans, carrots, potatoes) in a cheese sauce. The last two weeks have been busy with planting and welcoming guests, so I haven't had much time for Saturday's Backyard Bounty posts! Still, I hope you've enjoyed this short glimpse into just a couple of the things we've been able to do with our produce. In the past two weeks I have sowed seed for turnips, radish, carrots, cauliflower, lettuce, kale, silverbeet and spring onion.