Seasonal greens for a flavourful breakfast...


4 hard boiled eggs, shelled and halved

30g sow thistle, chopped into 2cm pieces

10g bittercress, leaves cut from base with scissors

½ small clove garlic, crushed

70g/3 tbsp mayonnaise

2 anchovies, finely chopped.


1. Into the mayonnaise, mix first the garlic and anchovies, then the chopped sow thistle.

2. Serve the eggs on a bed of this mixture and scatter the bittercress leaves on top.