I know it is the Fourth of July weekend and everyone is eating potato salad and burgers and guzzling booze. Got that in my plans but this healthy and simple lunch is just the ticket to balance against all those less than healthy meals I plan on consuming. Bonus: it is naturally gluten free and tasty.
Beet greens are underutilized; most people buy beets in a can or if fresh, the beet tops are cut off. But, if you grow your own maybe you have tried them. They are full of vitamins and minerals and are crazy healthy (lots of protein, fiber, iron, folate, magnesium and calcium!) – some consider beet greens to be in the top ten of healthy greens: http://www.whfoods.com/genpage.php?tname=foodspice&dbid=151. I steam them a few minutes; depends on how much I put in the pan; maybe 5 minutes. As shown above I love them with butter, salt and pepper: tasty with a subtle beet flavor. And I still have the beets for use in another meal. I do love raw beets in a salad; I suggest you try that sometime! I have a new recipe for that; trying this weekend.
To butter poach eggs melt a tbsp. butter in an egg frying pan at medium heat. This is the Teflon pan I use only for making eggs. They don’t stick when you don’t share the pan with other cooking. I slide in each egg. Then I add 1-2 tbsp. water and sprinkle the eggs with green Tabasco sauce. It is far milder than the red and I love the way it goes with fried eggs. Cover the pan with a lid and steam on low for 2 minutes. Turn off heat and if you are like me; I want my eggs barely runny; so I let them stand a minute. If you want runny take them out after the two minutes. Butter poaching with a tablespoon or so of water gives you a soft egg, no hard edges and the flavor almost of a poached egg but shaped like a fried egg. Bonus is you have total control because you can see the yolk, even touch it to test for doneness and you can flavor it as soon as the eggs go in the pan or as the eggs cook. My green hot sauce is my go to topper but there are a host of sauce choices out there like sriracha sauce, Tabasco hot sauce, gf soy sauce, etc. For this posting I tried my eggs with a big sprinkle of fresh feta cheese or minus the feta cheese. I loved them either way. Feta cheese lovers rejoice!
Sprinkle with good quality salt and freshly ground pepper and you have an inexpensive, tasty and healthy protein. Eggs were out of favor for a long while but I never gave up on them. My dad always said they were good for you and that the lecithin in them counteracted the rich yolks. Now experts say they are okay to eat within moderation. Go figure! Regardless, I do love them for a quick satisfying meal at a low cost and they match perfectly with the earthy flavor of beet greens. Don’t forget a touch of butter and the salt/pepper; this dish really needs it to brighten the greens. Enjoy!