The Beet Fest Continues…
Breakfast Borscht
With a Poached Egg and Rye Toast
We were pleasantly surprised at this wonderful pairing for breakfast. The gooey poached egg took the place of sour cream, and with the earthy, slightly sweet and sour borscht, it was a winning combination. And the rye toast was the perfect complement. If you happen to make A Borscht Like Nana’s do keep some aside, or freeze, to serve for breakfast or brunch. You’ll have a delightfully unusual breakfast dish, with the simple addition of a poached egg and toast.
When making A Borscht Like Nana’s, the greens are removed from the root. The beets are simmered in water until tender. I kept the greens refrigerated until a few days later and made this vibrant side dish.
Briefly sauté minced shallot, garlic and red pepper flakes in half olive oil half butter. Then add chopped beet greens, cook until just about wilted and tender. Add the one diced beet and heat through. Finish with a splash of raspberry vinegar, salt and pepper to taste.
This concludes The Beet Fest:
- Beet Soup with Truffle Oil
- A Borscht Like Nana’s
- Breakfast Borscht with Poached Egg
- Beet Root, Beet Greens with Raspberry Vinegar
Oh, and here’s one more, a great beet recipe from my archives:
What is your favorite way to serve beets?
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I’ve become quite addicted to roasted beets, but I didn’t really know what to do with the greens. This is a great idea!
I love the egg and beet idea. Everything looks good.
I’m saving all this for when my CSA starts sending me beets, beets, and more beets!
I’ve never actually cooked with the beet greens. I feel so wasteful now knowing that they can easily be used!
I am so stupid! I always throw the green away. I didn’t know that you can actually cook it. Next time, I’ll make sure to save this green.
Your borscht sound so good.
Cheers,
elra