225g kale/cabbage/spring greens

2 spring onions, chopped

butter, to taste

nutmeg, grated

50g cheddar cheese, grated

salt & pepper to taste

2 eggs

Directions

1. Boil the potatoes until tender, then drain & mash.
2. Gently cook the greens until tender, then drain.
3. Preheat oven to gas 5/190C
4. In a large bowl mix together the potatoes, greens, spring onion, butter, and nutmeg, then season to taste.
5. Spoon the mixture into a shallow ovenproof dish and make two holes. Crack the eggs into those holes.
6. Bake until the eggs are set (15-20mins) and then serve sprinkled with the cheese.

This recipe tastes even better made with vegetables from Community Harvest Whetstone :)