Eggs and greens with radish salsa

Farm fresh eggs and abundant greens beg for brunch. I used baby broccoli greens in for this version, but have had great results with kale, chard, and bok choy.

<h3>Ingredients</h3>
Radish Salsa
  • 1/2 cup finely diced radishes
  • 1 Tbsp. finely sliced onion or garlic greens
  • 1 Tbsp. lemon juice
  • 1 tsp. dijon mustard
  • pinch of salt
  • 2 tsp. unpasteurized honey
  • 2 tsp. extra-virgin olive oil
Sunnies on Greens
  • butter or ghee to coat a small frying pan
  • large handful (~ 2 cups) of coarsly chopped brasica family or chard greens
  • pinch of salt for the greens
  • squeeze of lemon juice
  • 2 eggs
  • salt and pepper for seasoning
<h3>Directions</h3>
  1. To make the salsa, combine diced radishes and sliced onion/garlic greens in a bowl
  2. Whisk the remining (dressing ingredients) in another bowl.
  3. Combine the veggies and dressing and let the radishes marinate while preparing the eggs. I find that the radish salsa is better the next day, but gets a little stinky (in a good radishy way).
  4. To start preparing the eggs, rinse the greens and drain – it’s good to have some water drops left on the greens
  5. Melt butter/ghee on a small frying pan over low-medium heat.
  6. Place the greens on the pan, add a pinch of salt, a squeeze of lemon juice, toss, and cover, letting them steam for a minute or two under the lid, just until they wilt.
  7. Crack two eggs on top of the wilted greens, use a wooden spatula to break up and help spread out the whites.
  8. Cook until desired egg done-ness, using the lid and temperature to control the cooking process. I find that covering the eggs at the beginning helps speed up the cooking of the whites without overcooking the yolks, but that would depend on the pan, greens, and egg size.
  9. Top the eggs with radish salsa (there will probably be some left over) and some salt and pepper.
3.1.09

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About Genevive Bjorn

Award-winning freelance journalist based in San Diego, covering health, medicine, culture and travel.

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