serves
1
prep
5 minutes
cook
5 minutes
difficulty
Easy
serves
1
people
preparation
5
minutes
cooking
5
minutes
difficulty
Easy
level
European turnips are much more bitter and could do with a good blanching in hot water prior to being fried. Matthew Evans,
Ingredients
- 3 eggs
- Sea salt and freshly ground black pepper
- 1-2 tbsp olive oil
- 1 garlic clove, thinly sliced
- 1 Japanese turnip, tops washed and torn into bits
- 40 g goat’s curd or similar soft cheese
Instructions
Preheat a grill to medium-high.
Place the eggs in a bowl with 1 tablespoon of water. Season with salt and pepper and whisk with a fork.
Heat the oil in an omelette pan or similar over medium-high heat. Add the garlic and cook just until starting to brown. Add the turnip tops and toss until just wilted. Add the eggs all at once and use the back of your fork to keep them moving around the base of the pan so they don’t just cook at the base. Once the egg is about half cooked, stop stirring and dollop on the goat’s cheese, then place under a hot grill to finish cooking. Serve immediately, or even at room temperature as part of an antipasto.
Photography by Alan Benson. Styling by Lucy Tweed. Food preparation by Tammi Kwok. Creative concept by Belinda So.
Matthew Evans is back in his brand-new series of 8pm Thursday nights on SBS and on .
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
European turnips are much more bitter and could do with a good blanching in hot water prior to being fried. Matthew Evans,
