The Beet Fest Continues…
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?