Monday, November 11, 2013

Farmers Market Breakfast: Poached Eggs with Wilted Beet Greens and Caramelized Onions


This is one of my favorite breakfasts. Simple and perfect, and if you stop by the farmers market on Saturday morning, local too. Serve with home fries on the side and fresh bread.

It is worth noting that this breakfast is entirely Andrew's influence. Beet greens are one of those things I never tried until I met Andrew. I remember when he first mentioned sautéing up some beet greens for breakfast several years ago and not really knowing what to expect. Beet greens for breakfast? They were a popular breakfast ticket at his house growing up, and it turns out I can't get enough of them. I use the actual beets for beet ravioli or beet salad with apples and oranges. I plan to use the ones I currently have in my fridge for this raw beet and arugula salad with goat cheese medallions that I've been wanting to try.

Poached Eggs with Wilted Beet Greens and Caramelized Onions 

Beet greens from 3-4 beets, washed well
1 onion, halved and thinly sliced
4 eggs
1 Tablespoon olive oil

Heat olive oil over medium-low heat in a large, heavy skillet. Add onion, sprinkle with salt and cook until deep golden brown, stirring occasionally.

Remove beet green leaves from stems and coarsely chop. Set aside. Chop stalks.

When the onions are almost finished, add the beet green stalks and sauté until tender. Add the coarsely chopped beet green leaves and wilt. Turn down heat. Season to taste with salt and pepper.

Meanwhile, get ready to poach your eggs. Smitten Kitchen has a good tutorial on the ins and outs of egg poaching. Heat a few inches of water in a pot, add a splash of vinegar. Heat the water until just before a simmer - you don't want it boiling. Poach the eggs.

Serve poached eggs on top of a bed of the beet greens and caramelized onions.

Serves 2.

I highly recommend serving home fries on the side.

Home Fries

1 1/2 pounds Yukon Gold potatoes, scrubbed and cut into 1/2-inch to 3/4-inch cubes
4 tablespoons salted butter
1 onion, finely chopped
Salt and pepper to taste
Seasoning of your choice: Garlic powder or salt work great, as does smoky Spanish paprika or chopped chives

Arrange potatoes in large microwave-safe bowl, top with 1 tablespoon butter, and cover tightly with plastic wrap. Microwave on high until edges of potatoes begin to soften, 5 to 7 minutes, shaking bowl (without removing plastic) to redistribute potatoes halfway through cooking.

Meanwhile, melt 1 tablespoon butter in large skillet over medium heat. Add onion and cook until softened and golden brown, about 6 minutes. Transfer to small bowl.

Melt remaining 2 tablespoons butter in now-empty skillet over medium heat. Add potatoes and pack down with spatula. Cook, without moving, until underside of potatoes is brown, 5 to 7 minutes. Turn potatoes, pack down again, and continue to cook until well browned and crisp, 5 to 7 minutes.

Reduce heat to medium-low and continue cooking, stirring potatoes every few minutes, until crusty and golden on all sides, 9 to 12 minutes. Stir in onion, seasonings of your choice and salt and pepper to taste.

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