Equipment
* optional
Ingredients
Main
- 1 egg
- 55 g whole-grain country bread
- 1 garlic, cut in half
- 10 ml olive oil, extra virgin
- 30 g beet greens, blanched or steamed, coarsely chopped
- chives, chopped
- 15 g fontina, thinly sliced or grated
- fine sea salt
- freshly ground black pepper, freshly ground
Nutrition (per serving)
Method
Fill a small saucepan with about 3 inches of water and bring to a gentle simmer. Gently crack the egg into the simmering water. Swirl the water gently to encourage the egg white to stay close to the yolk. Poach for 3-4 minutes, or until the whites are set and the yolk is still runny.
Carefully remove the poached egg with a slotted spoon and transfer it to a bowl of warm water to keep it warm while you prepare the remaining components.
Toast the bread slices until golden brown and crisp. Rub the toasted bread with the cut side of the garlic clove. Finely chop or mince the remaining half of the garlic clove.
Heat the olive oil in a small skillet over medium heat. Add the minced garlic and sauté for about 30 seconds, until fragrant.
Stir in the blanched or steamed beet greens and cook for about 1 minute, until they are heated through and infused with the garlic and oil.
Arrange the sautéed beet greens on top of the toasted bread. Place the fontina slices or grated fontina over the greens.
Place the assembled bruschetta under a preheated broiler or in the microwave, just until the cheese begins to melt. Drain the poached egg, pat it dry with paper towels, and place it on top of the cheese-covered greens.
Season with salt, freshly ground black pepper, and chopped chives, if using.
Chef's Notes
- Use the freshest eggs possible for poaching.
- Adjust the amount of garlic and seasonings to your taste.
- Beet greens can be swapped for spinach, kale, or other leafy greens.
- For an extra layer of flavor, consider making the garlic oil by infusing the oil with the garlic.
Storage
Refrigerator: 1 day — Store assembled bruschetta separately; store the poached egg and sauteed beet greens in airtight containers and assemble just before serving.
Reheating: Reheat the beet greens and egg gently to avoid overcooking. Toast the bread until golden brown.
