Sautéed Hogweed with Fried Eggs and Parmesan
Served with some good bread, this is a quick and tasty lunch or supper dish for late spring. Juicy young hogweed shoots are fried with garlic then dressed with olive oil and balsamic vinegar and served with fried eggs and a few shavings of parmesan cheese.
- 200g young, tender common hogweed shoots
- 1 clove garlic, finely sliced
- 3 tablespoons fruity olive oil
- 1 tablespoon balsamic vinegar
- Salt and freshly ground black pepper, to taste
- 2 eggs
- Parmesan cheese (or vegetarian alternative), to serve
- Wash the hogweed shoots and dry them well – spin them in a salad spinner if you have one, and leave them to sit on some kitchen paper or a clean tea towel.
- Put 2 tablespoons of the olive oil in a large frying pan set over a medium heat. Add the garlic and cook briefly, until just starting to turn gold. Add hogweed shoots and toss to coat in the garlicky oil. Season well, then sauté the hogweed gently for about 5 minutes, until tender.
- When the hogweed is almost ready, cook the eggs. In a second frying pan (preferably non-stick) heat the remaining tablespoon of oil. When the oil is hot, crack the eggs into the pan and fry them to your liking.
- When the eggs are ready, sprinkle the balsamic vinegar over the hogweed, toss it well to coat, then divide the greens between two warmed plates, pouring over any juices that remain in the pan. Top with the fried eggs, then use a vegetable peeler to shave slivers of Parmesan cheese over each plateful.
- Serve immediately.
Recipe and photos by Otherwise for Wild Food UK