Eggs Muthig

When I was in college, I visited  my sister and brother-in-law in Germany (they live in Karlsruhe).  My brother-in-law, Juergen Muthig, made the most amazing soft-boiled egg and mixed it together with some German mustard, salt, and pepper.  It was delicious.  When the mustard mixes with the yolk it creates an incredible silky, flavorful bite.   Yum….

It’s the middle of winter and  hearty breakfasts feel like just the thing for lazy and cold Sunday mornings, so I came up with this dish, which I dubbed Eggs Muthig in honor of the Muthig family who inspired it.  Sautéed greens on top of toasted whole grain bread make the perfect nest for a poached egg, completely covered with a mustard hollandaise.  Yes, there are lots of components; yes, it takes some time; and yes, it is delicious.

Eggs Muthig

Ingredients:
4 eggs, poached or soft-boiled
Hearty, whole grain bread
1 bunch greens, stems removed (swiss chard would work wonderfully, though I used kale in this recipe)
1 medium onion, chopped
2 Tbsp olive oil
1/2 cup water
1/4 tsp salt
Pepper
1 tsp white wine vinegar
1 recipe Mustard Hollandaise (recipe below)

Preparation:
1.  Over medium heat, saute the onions in the olive oil until just translucent.
2.  Add the greens, salt, a few grinds of pepper, and the water to the onions.
3.  Cover and raise the heat to medium high.  Cook for 5 minutes.
4.  Remove cover, add the vinegar, and continue to cook until the liquid is evaporated.
5.  Toast bread.

To assemble:
1.  Butter toasted bread.
2.  Place sautéed greens on top of bread.
3.  Place egg on top of greens.
4.  Cover egg and greens with mustard hollandaise.

Mustard Hollandaise

Ingredients:
2 egg yolks
8 Tbsp butter, melted
1 1/2 tsp German mustard
1/2 tsp white wine vinegar
1/4 tsp salt

Preparation:
1.  Place all ingredients with the exception of the butter in a blender and pulse to combine.
2.  With the blender running, slowly drizzle the melted butter into the egg mixture until it creates a smooth sauce.
3.  IF your sauce gets too thick, add a tablespoon of warm water and blend briefly to loosen.