Behind Edinburgh's cherry blossom-filled meadows you'll find 27 Elliott's on Sciennes Road; a neighbourhood space for simple cooking, natural wines and fermented sodas.
Jessica Dennison first started 27 Elliott's as a place for hearty breakfast dishes, writing up on her blackboard simple lunch plates and ferments to share. With only four large tables, sharing really is at the centre of everything Jessica does.
Today, and until 27 Elliott's can open to the world again, Jessica has adapted her space into a momentary make-shift essentials 'shop', offering loaves of freshly baked bread, jams, coffee and interesting wines, to name a few. Until we can return, Jessica talks through her synonymous breakfast dish to make at home; sage-fried eggs with lemony, bright greens.
INGREDIENTS, to serve two
4 tablespoons cold-pressed rapeseed or olive oil, plus another 2 tablespoons
A handful of sage leaves (or rosemary/tarragon)
2 free-range eggs (or 4 if you fancy more)
2 slices of sourdough
2 handfuls of greens, roughly chopped (spinach, rocket, white cabbage, cavolo nero and savoy cabbage all work well, whatever is in your fridge)
lemon, juiced and finely zested
Sea salt flakes
First, heat 4 tablespoons oil in a non-stick frying pan, throw in your sage and allow it to crisp up before tossing to one side of the pan. Crack in your eggs, then using a spatula or fish slice, flick the crispy-sage over the top of the eggs.
Fry on high until super-crisp on the outside, but the yolk still a little-runny (or until your liking). Season with plenty of salt then remove from the heat. Pop your bread in the toaster. Then in a second pan, heat the additional 2 tablespoons of oil, plus the greens, lemon juice and a pinch of salt . Fry on high for 1 minute or until just wilted.
We hope you enjoy this little guide on how to make sage-fried eggs with lemony greens. If you do make a dish for breakfast, please share it on Instagram using the #TOASTtimetomake. We would love to see.