This dish works well for breakfast, brunch or a simple lunch or dinner.
Angelo makes his own ricotta, but you can simply look for good-quality fresh ricotta from your favorite cheese purveyor. The prep for poaching eggs may be new to you. Angelo learned it from his grandmother; rotating the warmed, whole eggs in a pan helps the outer part of the white to coagulate perfectly.
- 1 1/2 tablespoons olive oil
- 2 cloves garlic, chopped or thinly sliced
- 1 pound fresh mustard greens, coarsely chopped (may substitute peppery greens blend)
- 4 large eggs
- 4 wide slices crusty bread
- 1/2 to 3/4 cup good-quality or homemade ricotta (see related recipe)
- Balsamic vinegar
- Omnivore Salt
- Freshly ground black pepper
Meanwhile, bring 4 cups of water to a boil in a medium skillet over high heat. Place the (uncracked) eggs in a bowl and cover with hot tap water for 3 minutes.
Reduce the heat in the skillet to low; transfer the eggs from their bowl to the skillet, uncracked and still in the shell, shaking off the water. Cook for 1 minute, stirring the eggs around from side to side. Remove from the skillet (careful, as they will be a bit hot). Working with one at a time, gently crack each egg into the water in the skillet. Reduce the heat to medium; the water should be barely bubbling. Cook for 1 to 2 minutes or just until the whites are set but the yolks are still runny. Use a slotted spoon to transfer them to a plate.
Meanwhile, toast the bread until golden. Place a slice on each plate.
Top each slice of toast with 2 or 3 tablespoons of ricotta, then spoon the garlicky mustard greens onto the cheese. Place an egg on each portion and drizzle lightly with balsamic vinegar. Season lightly with salt and pepper; serve right away.
Scott Suchman took the beautiful pic, and Kathy Gunst and Bonnie S. Benwick have included the recipe in the Washington Post' Food section.