Beet Greens Bruschetta With Poached Egg And Fontina Recipes

Steps:

• Poach the eggs first and set aside in a bowl of warm water.
• Lightly toast the bread, and rub with the cut side of the garlic clove. Finely chop or purée the remaining garlic.
• Heat 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.
• Top the toasted bread with the greens. Top the greens with the cheese. Place in a warm oven or a microwave and heat just until the cheese begins to melt. Remove from the heat. Blot the eggs dry if they are in warm water and place on top of the greens. Sprinkle with salt, pepper and chives, and enjoy.

Steps:

• For the toasts: Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• Arrange the bread slices in a single layer on the baking sheet and drizzle with olive oil. Bake until light golden, about 10 minutes. Cool for 2 minutes. Rub the warm toasts with the cut side of the garlic. Set aside.
• For the topping: In a large skillet, heat the oil over medium-high heat. Add the garlic and red pepper flakes and cook until the garlic is fragrant, about 30 seconds. Add 1/2 of the spinach and stir until it begins to wilt, about 2 to 3 minutes. Add the remaining spinach and cook until wilted, about 2 minutes. Season with salt, to taste. Using tongs, arrange the spinach on top of the toasts. Sprinkle with cheese and bake for 5 to 8 minutes until the cheese is melted and bubbling. Season with salt and cool for 2 minutes.
• Transfer the bruschetta to a platter and serve.

Steps:

• Heat a large pot of water over high heat while you stem and wash the beet greens in 2 changes of water. When the water comes to a boil, salt generously and add the beet greens. Cook for about 1 minute, until tender, and transfer to a bowl of ice water. Let sit for a few minutes, then drain, squeeze dry and chop. Alternatively, steam the greens for 2 minutes over 1 inch of boiling water. Refresh with cold water, squeeze out excess water and chop.
• Heat 1 tablespoon of the oil in a 10-inch nonstick skillet over medium heat and add the garlic. Cook, stirring, until it is fragrant, 30 seconds to a minute, and stir in the beet greens. Cook, stirring, for about 1 minute, until greens are coated with oil and fragrant. Season to taste with salt and pepper and remove from the heat.
• Using a whisk, beat the eggs in a bowl and whisk in salt to taste (about 1/2 teaspoon), freshly ground pepper and the milk. Stir in the cooked beet greens.
• Clean and dry your pan and return to the stove. Heat over medium-high heat and add the remaining tablespoon of olive oil. Hold your hand over the pan, and when you can feel the heat of the olive oil, test the heat by dropping a bit of egg into the pan. If it sizzles and cooks at once, the pan is ready. Pour in the egg mixture. Swirl the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the omelet with a spatula to let the eggs run underneath during the first few minutes of cooking. Turn the heat down to low, cover (use a pizza pan if you don't have a lid that will fit your skillet), and cook 10 minutes, shaking the pan gently every once in a while. From time to time, remove the lid and loosen the bottom of the omelet with a spatula, tilting the pan so that the bottom doesn't burn. It will, however, turn a deep golden brown. This is fine. The eggs should be just about set; cook a few minutes longer if they're not. Meanwhile, heat the broiler. Finish the omelet under the broiler for 1 to 2 minutes, watching very carefully to make sure the top doesn't burn (it should brown slightly, and it will puff under the broiler). Remove from the heat, shake the pan to make sure the omelet isn't sticking (it will slide around a bit in the nonstick pan) and allow to cool for at least 5 minutes and up to 15. Loosen the edges with a wooden or plastic spatula. Carefully slide from the pan onto a large round platter. Serve hot or at room temperature.

Steps:

• Preheat the oven to 350 degrees (175 degrees C). Wash the beets thoroughly, leaving the skins on, and remove the greens. Rinse greens, removing any large stems, and set aside. Place the beets in a small baking dish or roasting pan, and toss with 2 tablespoons of olive oil. If you wish to peel the beets, it is easier to do so once they have been roasted.
• Cover, and bake for 45 to 60 minutes, or until a knife can slide easily through the largest beet.
• When the roasted beets are almost done, heat the remaining 2 tablespoons olive oil in a skillet over medium-low heat. Add the garlic and onion, and cook for a minute. Tear the beet greens into 2 to 3 inch pieces, and add them to the skillet. Cook and stir until greens are wilted and tender. Season with salt and pepper. Serve the greens as is, and the roasted beets sliced with either red-wine vinegar, or butter and salt and pepper.

Steps:

• Heat a large skillet over medium and toast walnuts, shaking pan often, until fragrant, about 5 minutes. Transfer to a plate or bowl and let cool; reserve skillet.
• Pulse cooled walnuts, beet greens, garlic, parsley, lemon zest, 2 tsp. lemon juice, 3/4 tsp. salt, and 1/2 tsp. pepper in a food processor until finely chopped. With the motor running, slowly drizzle in 3/4 cup oil until a thick sauce forms. Add 2/3 cup Parmesan and pulse until well combined. You should have about 1 1/2 cups pesto.
• Bring a large pot of salted water to a very low simmer. The water should register 180°F on an instant-read thermometer. Set a large bowl of ice water near your work station. Crack eggs into 4 ramekins or small bowls. Transfer 1 egg to a fine-mesh strainer set over a medium bowl to drain slightly (this will help remove extra egg whites and give the poached eggs a more compact shape). Carefully lower egg in strainer into hot water until egg is completely submerged. Gently shake strainer and carefully shape egg with a slotted spoon until edges of egg white start to turn opaque, 30-60 seconds. Carefully release egg from strainer into water with slotted spoon. Cook egg, turning and shaping occasionally with slotted spoon, until egg white is opaque and firm and yolk is plump and jiggles slightly to the touch, 3-3 1/2 minutes more. Transfer egg using a slotted spoon to the ice bath. As the first egg cooks, repeat steps to poach remaining 3 eggs, but keep an eye on which egg went in first. Use a timer to avoid overcooking.
• Bring the pot of water to a boil and cook fettuccine, stirring occasionally, until al dente. Using tongs or a spider, transfer pasta to a colander to drain. Reserve pasta cooking liquid in pot and set aside 1 cup liquid for the pasta sauce.
• Heat 2 Tbsp. oil in reserved skillet over medium-high. Add asparagus and sauté until warmed through, about 2 minutes. Add 1 cup pesto and 1/2 cup pasta cooking liquid; gently simmer, stirring occasionally, until thickened. Add fettuccine and simmer, tossing occasionally, until well combined. If sauce is too loose, continue to simmer; if it's too thick, add more pasta cooking liquid to loosen and stir vigorously to combine. Season with 1/2 tsp. salt, remaining 1 tsp. lemon juice, and remaining 1/4 tsp. pepper.
• Meanwhile, return the pot of water to a very low simmer. Transfer eggs from ice bath to pot to reheat until warm, 30-60 seconds. Remove eggs using a slotted spoon and place on a plate rubbed with a little olive oil. Divide pasta among 4 plates and top with poached eggs and Parmesan.
• Do Ahead
• Pesto can be made and stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.