Equipment
* optional
Ingredients
Main
- 1 egg
- 55 g whole-grain country bread
- 1 garlic, cut in half
- 10 ml olive oil, extra virgin
- 30 g beet greens, blanched or steamed, coarsely chopped
- chives, chopped
- 15 g fontina, thinly sliced or grated
- fine sea salt
- freshly ground black pepper, freshly ground
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 379 kcal
- Protein
- 17 g
- Carbohydrates
- 35 g
- Fat
- 20 g
- Fiber
- 5 g
- Sugar
- 2 g
- Sodium
- 1268 mg
- Saturated Fat
- 6 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 11 g
- Polyunsaturated Fat
- 3 g
- Cholesterol
- 203 mg
- Potassium
- 441 mg
- Calcium
- 170 mg
- Iron
- 3.7 mg
- Magnesium
- 71 mg
- Phosphorus
- 272 mg
- Zinc
- 2.2 mg
- Vitamin A
- 239 mcg
- Vitamin C
- 12 mg
- Vitamin D
- 1.1 mcg
- Vitamin E
- 2.8 mg
- Vitamin K
- 129 mcg
- Vitamin B6
- 0.3 mg
- Vitamin B12
- 0.7 mcg
- Thiamin
- 0.25 mg
- Riboflavin
- 0.37 mg
- Niacin
- 1.8 mg
- Folate
- 48 mcg
- Water
- 90 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Fill a small saucepan with about 3 inches of water and bring to a gentle simmer. Gently crack the egg into the simmering water. Swirl the water gently to encourage the egg white to stay close to the yolk. Poach for 3-4 minutes, or until the whites are set and the yolk is still runny.
Carefully remove the poached egg with a slotted spoon and transfer it to a bowl of warm water to keep it warm while you prepare the remaining components.
Toast the bread slices until golden brown and crisp. Rub the toasted bread with the cut side of the garlic clove. Finely chop or mince the remaining half of the garlic clove.
Heat the olive oil in a small skillet over medium heat. Add the minced garlic and sauté for about 30 seconds, until fragrant.
Stir in the blanched or steamed beet greens and cook for about 1 minute, until they are heated through and infused with the garlic and oil.
Arrange the sautéed beet greens on top of the toasted bread. Place the fontina slices or grated fontina over the greens.
Place the assembled bruschetta under a preheated broiler or in the microwave, just until the cheese begins to melt. Drain the poached egg, pat it dry with paper towels, and place it on top of the cheese-covered greens.
Season with salt, freshly ground black pepper, and chopped chives, if using.
Chef's Notes
- Use the freshest eggs possible for poaching.
- Adjust the amount of garlic and seasonings to your taste.
- Beet greens can be swapped for spinach, kale, or other leafy greens.
- For an extra layer of flavor, consider making the garlic oil by infusing the oil with the garlic.
Storage
Refrigerator: 1 day — Store assembled bruschetta separately; store the poached egg and sauteed beet greens in airtight containers and assemble just before serving.
Reheating: Reheat the beet greens and egg gently to avoid overcooking. Toast the bread until golden brown.
Troubleshooting
Cheese is not melting
Cause:
Fix: Use a kitchen torch to melt or heat the bruschetta in short bursts, watching carefully.
Prevention:
Cultural Context
Bruschetta is an Italian antipasto that typically consists of grilled bread rubbed with garlic and topped with olive oil and salt. The topping varies widely, often incorporating fresh, seasonal ingredients.
