Beet Greens Bruschetta With Poached Egg and Fontina – a delicious recipe with eggs, bread, garlic, extra virgin olive oil, blanched, fresh chives. Easy to follow and perfect for any occasion.
Serves 4
Snacks & Appetizers
Servings:persons
1
Poach the eggs first and set aside in a bowl of warm water.
2
Lightly toast the bread, and rub with the cut side of the garlic clove.
3
Finely chop or puree the remaining garlic.
4
Heat the olive oil over medium heat in a small skillet and add the garlic.
5
As soon as it smells fragrant, in about 30 seconds, stir in the beet greens.
6
Stir together for about a minute, until greens are infused with the garlic and olive oil.
7
Season to taste with salt and pepper.
8
Top the toasted bread with the greens.
9
Top the greens with the cheese.
10
Place in a warm oven or a microwave and heat just until the cheese begins to melt.
11
Remove from the heat.
12
Blot the eggs dry if they are in warm water and place on top of the greens.
13
Sprinkle with salt, pepper and chives, and enjoy.
95
kcal
Calories
5
g
Fat
9
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 or 2 eggs, 1 thick slice (1 inch) or 2 thinner slices whole-grain country bread (about 2 ounces), 1 garlic clove, cut in half, 2 teaspoons extra virgin olive oil, and more.
Yes, Beet Greens Bruschetta With Poached Egg and Fontina falls under the Snacks & Appetizers category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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