Fried Eggs with Parmesan and Tangled Beet Greens

It is no secret that we love breakfast and brunch in this household. Those simple light meals are all coming in very handy for more than just breakfast. With the hybrid learning going strong the off week lunches are really a reworking of these brunch dishes. Much like this Fried eggs with Parmesan and Tangled Beet Greens. These are spontaneous, flavorful, and a perfect use of the gorgeous bunch of beet greens that just came with the beets that I pulled out. An easy meal idea, that needed to be documented. Some recipes live because of the pure joy of the moment that they bring you. This is one of them. They just give you simple unblemished delight when cooking them.

All of this over some beautiful garlic rubbed slices of homemade sourdough bread.  This is all so great by itself. And, makes this amazing dinner with maybe a hearty soup like this Tuscan White Bean soup. It feels a little early to do the hearty soup thing. But, then yet again the weather seems to be so unseasonably cold. Or, is it just me, not wanting the cold winter to arrive. We seem to be caught up in this long relentless monotony of sorts. The thought of ice and snow to compound this seems a little scary and nerve wracking. The thought that even the little normalcy we currently have being destroyed is nerve wracking.

However, proceeding with the task on hand is not. It is really less of recipe and more of a possibility something that opens up many different ideas. It is but in the tradition of our favorite meal. Well, with the exception of our Sunday global adventures. A few good things,

If you are using fresh and flavorful greens like me, do not clutter them. Less is more, and it helps the flavors shine.
I like parmesan in this recipe but, I think almost any kind of cheese would work.
The garlic for the toast is important
Otherwise, it is one of those 6 ingredient meals to start out your week on the right foot.

PrintFried Eggs with Parmesan and Tangled Beet Greens

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: Serves 4

A easy and flavorful quick meal featuring fresh and seasonal beet greens.

Ingredients

4 sliced whole wheat sourdough bread
4 tablespoons extra virgin olive oil divided
2 cloves of garlic
1 medium sized onion thinly sliced
3 cups of chopped very fresh beet leaves
Salt to taste
Shaved parmesan cheese
Everything bagel seasoning and or freshly ground black pepper

Instructions

Pre-heat the oven to 350 degrees. Drizzle the bread with 1 tablespoon of the olive oil. Rub generously with the garlic cloves.
Place on a sheet pan and bake until crisp (about 6 to 8 minutes). Turn off the oven.
While this is happening, heat another 2 tablespoons oil and cook the onions until soft, wilted and beginning to turn golden. Add in the beet greens and cook until wilted. Add in salt to taste.
Top the toasts evenly with the greens. Add a sprinkling of the shaved Parmesan cheese.
Place this back in the oven to keep warm.
Fry the eggs until the sides begin to turn a little golden. Place over the toasts.
Sprinkle with the shaved parmesan and everything bagel seasoning and or black pepper and serve immediately.
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