Stewed Dandelion with Eggs

Dandelion can be prepared in various ways, not just in salads. Try this recipe for a quick and tasty spring meal that is also full of health benefits.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 10 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 2

Ingredients

  • 2 spoons Butter, unsalted

  • 1 piece Leek

  • 200 g Chicory, fresh

  • 100 g Cheese, feta

  • 4 pieces Egg, fresh

Steps

  1. Clean the dandelion, rinse it, and roughly chop it. Cut the leek in half lengthwise, then rinse it and slice it into pieces.

  2. Heat butter in a deep pan and sauté the leek over medium heat for five minutes.

  3. Add half of the dandelion to the pan, mix, and when it slightly wilts, add the other half of the dandelion. Spread the dandelion evenly in the pan, sprinkle it with crumbled cheese in brine, then crack the eggs into the pan.

  4. Cover with a lid and wait for the egg whites to set while the yolks remain runny. Serve immediately with bread or another side dish.

Nutrition Information (Per 100g)

  • Calories: 134.69 kcal
  • Fat: 8.64 g
    • Saturated Fat: 4.57 g
  • Carbohydrates: 6.17 g
    • Sugars: 1.23 g
  • Protein: 6.54 g
  • Fiber: 0.99 g

Advice

If we dont like the bitterness of dandelion, which will become more pronounced after stewing, we can blanch it in salted water for two minutes, then drain it well and use it in the recipe. If we dont have cheese in brine, the dish will still be good without it, but in this case, dont forget to add salt.