Angelo’s Eggs With Mustard Greens and Ricotta 4.000

Scott Suchman for The Washington Post

Sep 22, 2015

This dish works well for breakfast, brunch or a simple lunch or dinner. The recipe's creator, Angelo Garro, makes his own ricotta; see the related recipe for a homemade version, or look for good-quality fresh ricotta from your favorite cheese purveyor.

The prep for poaching eggs may be new to you. Garro learned it from his grandmother; rotating the warmed, whole eggs in a pan helps the outer part of the white to coagulate perfectly.


Servings:
4

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings

Ingredients
  • 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
  • Salt
  • Freshly ground black pepper

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Directions

Heat the oil in a large skillet over medium heat. Once the oil shimmers, add the garlic, stirring for 30 seconds. Add the greens and cook, stirring occasionally, for 4 minutes or until they are wilted and soft. Reduce the heat to the lowest setting, or cover and keep warm on the stove top but off the heat.

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.

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Recipe Source

From Angelo Garro, founder of the Omnivore Salt company.

Tested by Kathy Gunst and Bonnie S. Benwick.

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