After church on Sunday, my parents and Donna came over for brunch. Beau and I subscribed once again to a CSA this summer. And in our first box was a large bunch of mustard greens. Last year those greens kicked our tails and we DID. NOT. LIKE. THEM. But I was determined to try it again. This time, with much better success. But it's hard for anything to taste bad when it's been cooked in bacon fat! But let me say. I messed up the hollandaise. It was pretty much melted butter on top. Now, that's necessarily a bad thing. But still, not as it should have been.
Mustard Greens and Hollandaise Stack
Preparation: (for each single serving):
For the Stacked Toast
2 slices thick cut smoked bacon
1 slice of thick crusty white bread
1 egg
1 big handful of mustard greens, cut into chunks
¼ of a medium onion, chopped
1 clove of garlic (optional)
For the Hollandaise
2 egg yolks (whites discarded or used elsewhere)
1 Tablespoon cream
1 stick of butter
½ Tablespoon of lemon juice or white wine vinegar
Dash of cayenne, salt and pepper
In a large skillet, cook the bacon until crisp, reserving the bacon drippings. Remove the bacon to a paper towel lined plate. In the skillet with the drippings, sauté the onion on medium low for about 4 minutes until nicely softened. Add the greens to the pan and stir them and turn them until they are coated with the drippings. Continue to cook on medium low until the greens are well wilted and softened to your liking (for me this was about 6 to 8 minutes). Remove the greens from the heat. When cool enough to handle, chop the greens a few times so that the bites are more manageable.
Simultaneously, you will toast the bread and prepare the Hollandaise sauce. Begin by melting the stick of butter in a small saucepan until bubbly and hot, but not browned. Separate the yolks of two eggs and add them to the blender. Add the cream. Season the yolks and cream with a dash of cayenne, salt and pepper. Turn on the blender to whip up the yolks for about 30 seconds. Put the bread in the toaster now.
Have your lemon juice ready to go. With the blender running, take the little saucepan of butter and steadily pour it through the feed hole of the blender lid in a thin stream. Add the lemon juice after you have added approximately half of the butter and then add the remaining butter. By the time you have added the last of the butter, the sauce should be thickened and ready to use.
I get the impression that Hollandaise should not sit long before use so do time this properly. Fry the egg.
To build the stack, place the toast on a plate. Pile on the greens. Lay on the bacon. Slather with Hollandaise. Top with a sunny side up egg. Season with salt and pepper. Go sit down with the paper and make a pig of yourself. Then go see your cardiologist.
The toast is made with a day-old slice of crusty no-knead refrigerator bread. I served this with slices of tomatoes fresh from the Coppell Farmers Market. That made me feel better about all the butter. Do note that there are undercooked eggs all over this recipe and that you are taking your life into your own hands when you follow me down this evil path. If you would like to follow me further down the runny egg path, Croque Madame, Eggs in Cocotte and Ruffled Egg Cups are not to be missed.
Mustard Greens and Hollandaise Stack
Preparation: (for each single serving):
For the Stacked Toast
2 slices thick cut smoked bacon
1 slice of thick crusty white bread
1 egg
1 big handful of mustard greens, cut into chunks
¼ of a medium onion, chopped
1 clove of garlic (optional)
For the Hollandaise
2 egg yolks (whites discarded or used elsewhere)
1 Tablespoon cream
1 stick of butter
½ Tablespoon of lemon juice or white wine vinegar
Dash of cayenne, salt and pepper
In a large skillet, cook the bacon until crisp, reserving the bacon drippings. Remove the bacon to a paper towel lined plate. In the skillet with the drippings, sauté the onion on medium low for about 4 minutes until nicely softened. Add the greens to the pan and stir them and turn them until they are coated with the drippings. Continue to cook on medium low until the greens are well wilted and softened to your liking (for me this was about 6 to 8 minutes). Remove the greens from the heat. When cool enough to handle, chop the greens a few times so that the bites are more manageable.
Simultaneously, you will toast the bread and prepare the Hollandaise sauce. Begin by melting the stick of butter in a small saucepan until bubbly and hot, but not browned. Separate the yolks of two eggs and add them to the blender. Add the cream. Season the yolks and cream with a dash of cayenne, salt and pepper. Turn on the blender to whip up the yolks for about 30 seconds. Put the bread in the toaster now.
Have your lemon juice ready to go. With the blender running, take the little saucepan of butter and steadily pour it through the feed hole of the blender lid in a thin stream. Add the lemon juice after you have added approximately half of the butter and then add the remaining butter. By the time you have added the last of the butter, the sauce should be thickened and ready to use.
I get the impression that Hollandaise should not sit long before use so do time this properly. Fry the egg.
To build the stack, place the toast on a plate. Pile on the greens. Lay on the bacon. Slather with Hollandaise. Top with a sunny side up egg. Season with salt and pepper. Go sit down with the paper and make a pig of yourself. Then go see your cardiologist.
The toast is made with a day-old slice of crusty no-knead refrigerator bread. I served this with slices of tomatoes fresh from the Coppell Farmers Market. That made me feel better about all the butter. Do note that there are undercooked eggs all over this recipe and that you are taking your life into your own hands when you follow me down this evil path. If you would like to follow me further down the runny egg path, Croque Madame, Eggs in Cocotte and Ruffled Egg Cups are not to be missed.
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