So here is what it was: A mashed potato cake, with sautéed beet greens, tomato, and a poached egg. It was beautiful. Literally a piece of art I felt bad about eating. But once I did eat it, I fell in love. If you don’t know, I don’t like eggs. There are very few instances that I will eat them, but a few weeks ago I went to brunch and got an eggs benedict, and it was really good. As today dragged on I started to think “what do I want for dinner?” now I am a strict “no breakfast for dinner” kind of person, but these beet greens were calling my name and I just had to try this recipe. This was my first ever time making a poached egg (I marginally failed) and first time working with the beet greens. This recipe looks beautiful, tastes phenomenal, and by far was the most elegant recipe I have ever made.
- beet greens or spinach (fresh)
- fresh tomato
- mashed potatoes
- Pesto would have elevated this recipe to a WHOLE NOTHA LEVEL
1. For the poached egg (which remember I slightly failed at so there are probably better ways): bring a pot of water to boil. Drop you egg (in shell) for 10 seconds. Remove and break into a small bowl. I spin my water gently and then placed the egg into the boiling water. Let cook a minute or 2. Scoop up with slotted spoon and place on top of everything. Look at next steps for what is “everything2.
2. For the potato cake, I used mashed potatoes from a box, added in garlic, salt, pepper, and parmesan cheese. And then cooked it with pan spray on one of those single serve egg little pans. If you dont have one of those, just shape the patty with your hands and cook in a normal frying pan.
3. For the beet greens, heat a teaspoon of oil on medium heat and once hot add the beet greens. Add salt pepper and garlic powder. Cook until wilted (5 minutes max)
4. Then layer everything up, the potato cake on the bottom, then the fresh sliced tomato, then your beet greens, then pesto if you have it.
5. It sounds really fancy, but its really easy, amazingly tasty, and doesn’t just look beautiful?!
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