OVER EASY

“WHILE KEY TO CLASSIC CARBONARA, EGGS ARE ALSO ESSENTIAL FOR QUICK, COMFORTING MEALS SUCH AS CURRIES, OMELETTES AND TORTILLAS.”

POACHED EGGS, CHORIZO, WHITE BEANS AND WHIPPED RICOTTA

SERVES 4, AS A LIGHT MEAL

Finely grated zest of 1 lemon, juice of 2 lemons
1 bunch silverbeet, stalks removed and discarded, leaves torn
500g firm ricotta, drained
80g unsalted butter, chopped
2 dried chorizo, sliced into rounds
2 x 400g can white beans, drained
2 tsp dukkah, plus extra to serve
1 small red onion, thinly sliced (we used a mandoline)
White vinegar, to poach
4 eggs
Chargrilled baguette, to serve

Place three-quarters of the lemon juice in a large bowl with silverbeet. Season and toss to combine. Stand for 30 minutes, at room temperature, to soften.

Meanwhile, place ricotta, remaining lemon juice and zest in a bowl and whisk until smooth. Season to taste. Chill until ready to use.

Place butter in a large frypan over high heat. Add the chorizo and cook, tossing occasionally, for 4-5 minutes or until