This dish is good for all occasions and can be served for breakfast as well as lunch or dinner.
INGREDIENTS | SERVES 4–6
1 tablespoon butter
2 cups purslane greens, fresh tips
1 cup dried bread crumbs
3 eggs, well beaten
¼ cup sour cream
1 cup cheese, grated
1. Preheat oven to 350°F. Butter a casserole dish.
2. In a large bowl, toss together purslane and bread crumbs
3. Add sour cream to beaten eggs and combine with purslane and bread crumbs.
4. Pour into buttered casserole dish. Top with grated cheese. Bake 30–35 minutes, until firm.