Easy seaside eggs and greens – REAL Chefs with Mark Hix

Celebrated chef, restaurateur and food writer Mark Hix is known for his original take on British gastronomy. The success of his HIX Restaurants group, including the Tramshed and HIX Soho, have made him one of the country’s most recognisable foodie figures, and he is frequently lauded for his unrivalled knowledge of ingredients with provenance. He is a huge supporter of young, up-and-coming chefs, as well as being a patron of the Country Food Trust. A very early supporter of REAL, we interviewed him in our first ever podcast in 2018.

Mark Hix is donating to Hospitality Action.


 

Easy seaside eggs and greens – recipe

Serves 1

INGREDIENTS

  • 1 egg
  • 1 handful sea spinach (can replace with regular spinach)
  • 5 purple sprout broccoli shoots (can replace with broccoli or green of choice)
  • 3 tsp Capers
  • Olive oil
  • Salt
  • Pepper

METHOD

Wash the sea spinach and purple sprout broccoli before putting into a pan of boiling salted water. Boil the greens for three minutes before setting to the side.

Meanwhile heat a frying pan with the olive oil, crack the egg into the hot pan and fry the egg. Season with the salt and pepper.

To plate

Place the fried egg in the middle of the plate, and dress the greens around the egg. Scatter the capers around the plate and drizzle the remaining olive oil from the pan over the eggs and greens.

 


 

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