Tony makes this to perfection and is a stunning way to present silverbeet as it looks and tastes delicious
15 to 20 whole silverbeet leaves 10 to 12 eggs dash milk salt and pepper pesto to taste (optional) 1/2 to 2/3rd block crumbled Feta
Blanch the whole silverbeet leaves and then drain really well. Prepare a pan with baking paper and then layer the silverbeet leaves on top of the paper. Beat the eggs with the dash of milk add salt and pepper to taste and pesto and pour over the layered silverbeet leaves. Crumble the feta on top and then bake in moderate oven approx 150 degrees for approx 20 mins or till there is no movement in the egg. Lift the baking paper out and roll the egg silverbeet mix into a log. serve hot or cold,
A great main that can be made ahead of time and heated through and served!
Wairere Nursery 826 Gordonton Road, R D 1, Hamilton 3281 Ph: (07) 824 3430 Email: