Scrambled Eggs + Mustard Greens on Toast
I've never used mustard greens before on the blog, I appreciate that the CSA pushes me out of my comfort zone when it comes to ingredients. This was the second month in a row that I took a one-day girl's trip to Pittsburgh and this was a great breakfast before I headed out in the morning. If you don't have mustard greens, any other hearty green would be fine in this recipe, like chard or collard greens. I adapted the recipe for what we already had on hand in the kitchen and to just make two servings since our mustard green supply was limited. Dave could taste the "mustard" flavor from the greens in the dish and thought this was easy to make.
Slightly adapted from the Kitchn.
-1 tablespoon olive oil
-2 cups roughly chopped mustard greens
-1 small onion, diced
-1 clove garlic, minced
-4 large eggs
-1/8 teaspoon crushed red pepper flakes
-1/2 teaspoon fine sea salt
-Pinch of black pepper
-4 slices of crusty bread (I used French boule)
-2 ounces ricotta, for serving
-Sriracha, to garnish
In a medium bowl whisk together the eggs and season them with red pepper flakes, salt, and pepper. Set aside.
Heat the olive oil in a medium skillet over medium heat. Add the chopped mustard greens, diced onions, and garlic. Sauté the greens for about 3 minutes, or until the greens are starting to wilt. Once the greens have started to wilt add the eggs. Cook the eggs with the greens, stirring occasionally, until the eggs are fully cooked and are set.
While you are cooking the scrambled eggs, toast the bread. Serve the eggs and mustard greens over the toasted bread, top with ricotta, and drizzle with sriracha.