Poached Eggs, and Radish Greens On Marbled Rye
Entertaining and Eggs — the “E” words work so well together!
Some people believe that serious entertaining only happens after the sun goes down. Not true. Summer is an ideal time to host leisurely Sunday brunches and casual picnics. With a little guidance, you can have daytime get-togethers with some serious food.
My kitchen sidekick, Devang – otherwise known as Pinky – and I have created a few egg dishes that are bountiful, bright, and healthy.
We spent a weekend in Miami foraging through farmer’s market aisles; rows of auburn-hued beets, bulbous squashes, and scallions bunched in silky ponytails. And of course, we scooped up a farm-fresh carton of…eggs.
Here’s the first of three egg-cellent recipes we came up with. Stay tuned for more easy egg entertainment ideas!
Poached Eggs, and Radish Greens On Marbled Rye:
Serves two
This dish is a deconstructed sandwich, adding an elegant and colorful twist to the table…
INGREDIENTS:
- Two slices of artisanal marbled rye or pumpernickel
- Two large farm fresh eggs
- 2 tablespoons of white vinegar
- A bunch of radish greens, roughly chopped
- 1 tablespoon extra virgin olive oil
- 1 tablespoon butter
- 1 large garlic clove, thinly sliced
- Red pepper flakes, to taste
Pico de gallo:
- 4 plum tomatoes, seeded, and small dice
- 1 cup of cilantro, chopped and leaves for garnish
- I jalapeño, finely chopped
- 1 small red onion, chopped
- the juice and zest of one lime
- Kosher salt and freshly ground pepper to taste
METHOD:
Cut each piece of bread into a 4-inch round. Heat a skillet and add butter, grill bread on each side until crisp and slightly golden.
Combine the tomato, cilantro, jalapeno, red onion, lime juice and zest, salt, and pepper. Let this sit for a while so the flavors marry — if you want, you can prepare in advance and store in the refrigerator.
Bring a pot of water to a simmer. Add 2 tablespoons of white vinegar. Use the handle of a spatula or slotted spoon to spin water in once direction. Crack eggs into small bowl and carefully slide each egg into the water. Let eggs cook for about 2 minutes. Transfer poached eggs to a paper towel lined plate and season with salt and ground pepper.
Heat one teaspoon of extra virgin olive oil in a small sauté pan on medium flame. Add garlic and cook for about a minute, until fragrant. Add radish greens and sauté until they just wilt. Sprinkle with red pepper flakes.
Assemble and serve. Place bread in middle of plate, add radish greens, top with egg and sprinkle with pico de gallo. Garnish with cilantro leaves.
Satisfy your senses,
Amanda (follow me on Twitter!)
