Green Goddess Eggs Benny
Experience the fresh flavor of summer greens with a poached egg and hollandaise
green goddess eggs benny with roasted potatoes
This year I have been enjoying fresh eggs from local farmstands and the bounty of greens we are growing just down the road from home. The baby leaf greens used in this recipe are brassica greens. The mixes we grow have many different types of brassica greens such as: red and green mustard, red and green mizuna, tatsoi, Russian kale, arugula, Chinese cabbage and Pac choi. You can eat the baby greens raw mixed in a salad or dice them up finely and place hot food on top of them to gently wilt and extract more flavors. Also cooking them is an option. The bigger sized greens are great diced up and gently mixed in with hot pasta or tossed in at the end of cooking a stir fry.
kale, red and green mizuna, red mustard and tatsoi
Growing the brassica mixed greens at Christina’s Garden on Mayne Island.
What better way to use all these greens and fresh farm eggs than a delicious green goddess eggs benny. The eggs are from Vulture Ridge Coffee on Mayne (the dark roast coffee “night owl” goes great with this dish") We also put some fresh slices of tomatoes from Hardscrabble Farm on Mayne. This is a great time of the year to make new recipes using all the abundance of local eggs produce.
Green Goddess Eggs Benny with Hollandaise
Ingredients
Eggs Benny:
2-4 eggs (1 or 2 eggs per person)
2 homemade buns or English muffins
2-4 slices of fresh tomato
2 cups diced brassica greens
2 tbsp fresh chives
butter
pinch salt & pepper
Hollandaise
1/2 cup unsalted butter
4 egg yolks
dash or two of hot sauce
pinch salt & pepper
Directions:
Eggs Benny
Fill large pot half way with water and set to boil or set up egg poacher
Dice brassica greens up into fine slices and set aside 1 cup for each person, slice tomato to desired thickness set aside
Gently toast bread of choice and add a bit of butter
Using the vortex technique, begin stiring your water clockwise until a whirl pool forms. Crack egg and gently drop into the vortex. Continue stiring clockwise gently to keep the egg white intact. For soft poach remove after 3 min and place on a plate. For medium poach remove after 4min and hard poach 5-6 min.
Assemble bread of choice with 1 cup mixed greens sprinkled ontop, add sliced tomato, poached egg and drizzle with hollandaise sauce and top with chives
Hollandaise
Divide butter into 3 portions
Seperate eggs
Place 1 piece of butter and slightly beaten egg yolk in top of double boiler or use bowl ontop of pot of water (make sure water is not boiling but hot and steaming)
Mix constantly until butter melts, add second piece of butter and continue to mix until it melts, finally add third piece and whisk until it melts
Add splash or two of hot sauce (you can use lemon juice or rind instead, if it curdles add in hot water drop by drop)
Add pinch salt & pepper
Remove from heat stir and serve
