As well as writing novels, memoirs and poetry, Maya Angelou published two cookbooks, Great Food, All Day Long and Hallelujah! The Welcome Table. This week’s recipe is inspired by her sausage and greens morning stew.
Serves two
Wilt 200g chard or spinach (tough stems removed) on a gentle heat. Cool slightly, squeeze out liquid and chop roughly. Saute 150g sliced mushrooms on a high heat in butter until golden brown. Remove skins from four sausages and crumble into the pan. Brown thoroughly, then deglaze pan with 3 tbsp water. Remove from heat, stir in cooked greens, a crushed clove of garlic, a pinch of freshly ground nutmeg and 2 tbsp double cream. Tip into an ovenproof dish, make two wells and crack an egg into each. Grate over a handful of cheddar and season with black pepper. Grill on medium until the eggs are just set and the cheese melted and golden.
