Breakfast
June 27th, 2009 · No Comments · Posted in breakfast, garden
Greens are great for sopping up the yolks
Fried eggs over braised greens with beef tongue.
Preparation time: 15 minutes
Shopping: None
I recently conducted a final harvest of our spring bed of collard and mustard greens. It was quite a haul. After sauteeing an onion with bacon grease in a heavy pot, I dumped in the greens and braised them slowly with a little cider vinegar and a splash of water. About an hour cooking time should be enough, or until the greens are thoroughly cooked through and tender to the bite.
Our eggs come from free range hens in West Virginia. I’m fond of serving them fried over greens because the greens do such a good job of soaking up the yolks, in place of toast., which we no longer eat. Other than the scant amount in the greens, there are no carbohydrates here. I dress the greens with a little olive oil before topping them with the eggs. A couple slices of the tongue we made earlier in the week makes this a complete meal.
There are no comments yet...Kick things off by filling out the form below.