For 2 people
For 4 people
4x St.Ewe Rich Yolk Eggs
1 garlic clove
200gr Cavolo Nero 
1/2 Feta 
4 Organic Sourdough Bread Slices 
1/2 Lemon
Extra-virgin olive oil 
Sea Salt & Pepper
8x St.Ewe Rich Yolk Eggs
2 garlic cloves
400gr Cavolo Nero 
1 Feta 
8 Organic Sourdough Bread Slices 
1 Lemon
Extra-virgin olive oil 
Sea Salt & Pepper



Bring a large pan of salted water to a boil. Trim the ends from the cavolo nero. When the water is boiling, add the cavolo nero and simmer for 10 mins till the cavolo nero is very tender. Drain, place the cavolo nero into a bowl of iced water in order to stop the cooking. 

Bring a smaller pan of water to a boil and cook the egg for 9 minutes (in order to get hard boiled eggs) - once cooked, place the eggs in a bowl of iced water. Set aside.

Peel and slice the garlic. Drain and chop the cavolo nero. 

In a frying-pan, heat olive oil, add the garlic and fry for 1 minute. Add the cavolo nero and heat for a few minutes, stirring regularly. Juice in half the lemon, season with salt and pepper. 

Peel the eggs. Toast the bread, place the cavolo nero on top, place one egg per toast and crumble with feta. Add a small pinch of pepper… It’s ready ! 

Tips ! If you want, you can add some chili flakes to bring some heat !