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Beet Greens Bruschetta With Poached Egg and Fontina

5.0(71)

You’d think I’d get tired of greens. But this week while I was buying a nice bunch of beets at the market and another customer asked the vendor to cut off the greens from her beets, I jumped at the chance to get two bunches of free greens. I brought them home, stemmed and cleaned them thoroughly, then blanched them for a minute in salted boiling water. I enjoyed them all week. I made this bruschetta for dinner one night when I was home alone.

by Martha Rose Shulman

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Dinner, For One, Main Course

Servings

1 serving

Total time

15 min

Calories / serving

392 kcal

Ingredients (7)

serves

1 or 2 eggsegg
1 thick slice (1 inch) or 2 thinner slices whole-grain country bread (about 2 ounces)
1 garlic clove, cut in halfgarlic
2 teaspoons extra virgin olive oilextra-virgin-olive-oil
1/2 cup blanched or steamed beet greens, coarsely chopped about 2 1/2 ounces
Chopped fresh chives (optional)chive
1/2 ounce fontina or Gruyère, thinly sliced or gratedfontina

Instructions (4 steps)

01Poach the eggs first and set aside in a bowl of warm water.
02Lightly toast the bread, and rub with the cut side of the garlic clove. Finely chop or purée the remaining garlic.
03Heat the olive oil over medium heat in a small skillet and add the garlic. As soon as it smells fragrant, in about 30 seconds, stir in the beet greens. Stir together for about a minute, until greens are infused with the garlic and olive oil. Season to taste with salt and pepper.
04

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Rich recipe — supports nutrition-aware planning.