Rubenerd

My dad made a similar recipe to this, only he blitzed the greens further and dipped bread into the mixture instead, like a savoury French toast. He called it a Freeman’s Reach breakfast after the outer suburb of Sydney we lived in at the time.

I don’t eat breakfast anymore, but this would make a cracking weekend brunch. There’s something about greens with egg, a bit of salt, and classic red Tabasco that’s simply sublime. I might need to try Claire’s twist on this, though I’ll be the first to admit I don’t have a cute, sentient hot sauce bottle. Merchandise idea, perhaps?