Steamed Eggs Nestled In A Bed Of Greens
Recipe adapted from Judith Jones
Steamed Eggs Nestled In A Bed Of Greens
Steamed Eggs Nestled in a Bed of Greens
Prep Time
0
minutes
Cook Time
30
minutes
Servings
1
serving
Total time: 30 minutes
Ingredients
- 2 handfuls of tender greens (such as spinach, beet greens, Swiss chard, turnip greens, cress or a mixture)
- Salt, to taste
- 1 tablespoon light olive oil
- 1 garlic clove, peeled and slivered
- ½ cup water
- 2 large eggs
- Freshly ground pepper
Directions
- If your greens are more mature, trim off the stalks and cut these into 1-inch pieces. Drop the stems into a pot full of boiling, lightly salted water and cook for 4 to 5 minutes. Drain and run cold water over them. Tear the leaves into smaller pieces.
- If the greens are young, the above step is not necessary. Instead, heat a wok or a large sauté pan (use a pan that has a tight-fitting cover), add the oil and, when it's hot, drop in the slivers of garlic. Cook, stirring, over quite high heat; before the garlic starts to brown, toss in all the greens (plus the blanched stems of the older ones). Stir-fry for 1 minute, then add about ½ cup water and cook until the greens are almost tender. Make two indentations in the center of the greens and crack the eggs into it.
- Check to be sure there's enough water left to steam; if not, add a little more. Sprinkle on salt and pepper, cover and steam over medium heat. In 3 minutes, the egg(s) shouldbe just nicely done and almost all the liquid boiled away. Using a large slotted spatula remove the eggs carefully to a plate (making sure the remaining liquid runs off). Center eggs in the middle of the plate, with the greens around.