Poached Eggs Over Braised Greens on Multigrain Toast

Fantastic for lunch, brunch, a snack or supper!

Ingredients:
4 eggs
4 teaspoons vinegar
1 pound braising greens
2 tablespoons olive oil
1 tablespoon butter
Sea salt and fresh ground pepper
Multigrain bread, sliced and toasted
Radish and sunflower microgreens, for garnish

Method:
1. To poach the eggs, half-fill a medium saucepan with water and bring to the boil. Add a hefty pinch of salt. Meanwhile, crack each egg into its own small bowl and add a teaspoon of vinegar to each. Stir the boiling water vigorously with a balloon whisk until you have a whirlpool then immediately (and softly!) slip the egg into the pot. Turn the heat down low, and cook for three minutes. Gently lift eggs out of the pot and drain on paper towels.

2. Meanwhile, heat the oil and butter in a large skillet over medium-high heat. Add the greens and cook until all are just tender, 4 to 6 minutes. Season with salt and pepper; set aside.

3. To serve, top a piece of multigrain toast with a hearty helping of greens and a poached egg. Season with salt and pepper, and garnish with microgreens.

Morel Mushroom & Asparagus Eggs Benedict

Served over toasted bread, this eggs Benedict is truly stunning.

Ingredients:
1 tablespoon olive oil
1 large shallot, finely diced
1 clove garlic, chopped
½ teaspoon thyme, chopped
1 tablespoon butter
6 ounces morel mushrooms, halved or quartered depending on size
¼ cup white wine, or broth
½ cup heavy cream
4 slices rustic bread, lightly toasted
12 spears asparagus, blanched
4 eggs
Sea salt and fresh ground pepper

Method:
1. Heat the oil in a pan over medium heat. Add the shallot and cook until tender, about 2-3 minutes, then add the garlic and thyme and cook until fragrant, about a minute. Add the butter and allow it to melt, then toss in the mushrooms and cook until they release their moisture, about 3-5 minutes.

2. Add the wine or broth, deglaze the pan and cook for 2 minutes. Add the cream and simmer until it thickens, about 2-3 minutes and reduce the heat to low.

3. Meanwhile, bring a large pot of water to a boil and reduce the heat to medium. Swirl the water in the pot. Crack an egg into a bowl and gently pour the egg from the bowl into the water. Repeat with another egg. Let the eggs cook until the whites are set but the yolks are not, about 2-3 minutes then fish them out. Repeat with remaining two eggs.

4. To serve, place the toast on plates, top with the asparagus, poached eggs and creamy mushroom sauce. Season with salt and pepper to taste.

Poached Duck Eggs over Sautéed Spring Greens & Hedgehog Mushrooms

These creamy poached eggs are perfectly complemented by flavorful kale rapini, pea shoots and Swiss chard greens.

Ingredients:
4 duck eggs
4 teaspoons vinegar
1 large bunch kale rapini, removed of any tough stem ends, florets reserved and greens roughly chopped
1 large bunch Swiss chard, removed of any tough stem ends and greens roughly chopped
2 cups pea shoots
2 cups Hedgehog mushrooms, trimmed of any tough ends
2 tablespoons olive oil
1 tablespoon butter
Sea salt and fresh ground pepper
Grana-style cheese, grated, and crispy breadcrumbs (optional)

Method:
1. To poach the eggs, half-fill a medium saucepan with water and bring to the boil. Add a hefty pinch of salt. Meanwhile, crack each egg into it’s own small bowl and add a teaspoon of vinegar to each. Stir the boiling water vigorously with a balloon whisk until you have a whirlpool then immediately (and softly!) slip the egg into the pot. Turn the heat down low, and cook for three minutes. Gently lift eggs out of the pot and drain on paper towels.

2. Meanwhile, heat the oil and butter in a large skillet over medium-high heat. Add the rapini greens and florets, pea shoots, Swiss chard greens and mushrooms and cook until all are just tender, 4 to 6 minutes. Season with salt and pepper; set aside.

3. To serve, add a serving of greens and mushrooms to a plate, and then top with a poached egg. Season with salt and pepper, as needed, and top with grated Grana-style cheese and crispy breadcrumbs, if desired.

Poached Duck Eggs with Asparagus

This elegant presentation is sure to wow any dinner guest.

Ingredients:
3-4 duck eggs
½ pound asparagus, ends snapped and sliced into ¼-inch pieces
2 cups morel mushrooms, thoroughly washed and dried
2 tablespoons butter or olive oil
Sea salt and fresh ground pepper

Method:
1. To poach the eggs, half-fill a medium saucepan with water and bring to the boil. Add a hefty pinch of salt. Meanwhile, crack each egg into its own small bowl and add a teaspoon of vinegar to each. Stir the boiling water vigorously with a balloon whisk until you have a whirlpool then immediately (and softly!) slip the egg into the pot. Turn the heat down low, and cook for three minutes. Gently lift eggs out of the pot and drain on paper towels.

2. Meanwhile, melt the butter or heat the oil in a large skillet over medium-high heat. Add the asparagus cook until just tender, 4 to 6 minutes. Season with salt and pepper; set aside.

3. To serve, add a serving of the asparagus to a plate, and then top with a poached egg. Season with salt and pepper, as needed.

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