|Biscuits with poached eggs over beet greens
So, Saturday morning is arguably my favorite time of the week. I can wake up leisurely without an alarm…T- and I can peacefully make breakfast that usually includes coffee and omlettes. But last weekend I decided to indulge. I got up and made buttermilk biscuits and poached an egg over beet greens.
If you’ve never had beat greens, they are absolutely delicious. T- and I are apart of a CSA (Community Supported Agriculture) and they have been providing us with seriously tasty organic veggies. Recently we’ve been getting beets, and attached to them are their greens. I was about to throw them away when T- judiciously suggested I save them, and we could could them up like kale or chard or spinach.
So as my biscuits were cooking up, chopped up the beet greens cracked two eggs on top and steamed the whole thing. Two words: flipping awesome. The beet greens had a subtle flavor…they weren’t bitter or stringy, just soft and flavorful…but I can’t really describe the flavor.
Super delicious, super healthy — especially with the biscuits (which are great with some butter and brown sugar).
Buttermilk Biscuits (modified from Alton Brown)
2 cups of flour
4 tsp. baking powder
0.25 tsp baking soda
0.75 tsp. salt
1 tbsp. brown sugar
2 tbsp. butter, cold
2 tbsp. shortening
1 cup buttermilk
Preheat oven, 450
Whisk together the dry ingredients. Cut in the butter and the shortening. Make sure that the butter is chilled. Mix it in with your hands — it’ll make it easier to make it into crumbly pieces. Pour in the buttermilk in the middle of the flour mixture and stir it together into until it forms a sticky ball.
Pull the dough ball out onto a floured surface, and spread it out into a 1 in. round. Use either a biscuit cutter or a glass to cut out biscuits shapes. Bake for 15 – 20 min.
Greens with Eggs
Any greens you have (kale, chard, beet greens etc)
1 clove garlic
0.25 part of medium red onions
Wash and cut up the greens. It can be any greens really…I’m not sure how spinach would do, but I know kale, chard, and beet greens turn out great. In a medium saute pan, saute up the garlic and onions with some olive oil (you don’t need to do this if you don’t like garlic and onions). After they turn clear-ish, toss in the greens, and turn down the heat to medium-heat. Add a tablespoon or two of water and cover the greens.
Cook them for about three minutes. After that crack two eggs on top and cover them again. Cook until the yellows of the eggs are fully cooked, or as cooked as you want them.
You can just pour it out on a plate, and add a biscuit…perfect breakfast!