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


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
1 tsp white wine vinegar
1 recipe Mustard Hollandaise (recipe below)


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

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

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.


Maple Apple Pecan Granola with Dried Cranberries

Alright, I’ll admit it. I’m not the world’s biggest fan of granola. It’s not that I don’t care for it at all, it’s just that it’s generally not the first thing that comes to mind when I’m thinking about what to eat. That said, there are a couple of times of year when I CRAVE granola: in the summer when the berries are at their sweetest and ripest and are the perfect topping to granola and honeyed yogurt, and in the fall, when apples and cranberries are bountiful and the scent of granola baking away in the oven is comforting and homey.

A few weeks ago, we met my brother-in-law, his wife and their twins at Blue Heron Farm in Charlemont, MA for a weekend getaway. It’s a lovely working farm, featuring a sugar house, Norwegian Fjord horses, and vacation rentals. The farm produces hundreds of gallons of certified organic maple syrup each year and it is delicious. Inspired by the prospect of crisp fall mornings and maple syrup(!) I developed this recipe for Maple Apple Pecan Granola with Dried Cranberries. I think it is best served over greek yogurt with a hearty pour of maple syrup, though in my house it is consumed at lightening speed straight from a jar on the counter.





Maple Apple Pecan Granola with Dried Cranberries
makes approximately 10 1/2 cups of granola

6 cups old-fashioned oats
3 cups pecans, chopped
1/4 cup of vegetable oil
3/4 cup of maple syrup
1 1/2 tsp cinnamon
1 tsp ground ginger
1 tsp salt
1 cup dried cranberries
1 cup dried apples, chopped

1. Preheat the oven to 300 degrees.
2. Lightly oil two large jelly roll pans.
3. In a large bowl, mix together all of the ingredients except the dried fruit (I find that the best way to mix the granola is with my hands).
4. Spread the granola evenly on the sheet pans and pop them in the oven.
5. Cook the granola for approximately 40 minutes until toasted and browned, using a spatula to turn the granola every 10-15 minutes.
6. When the granola is cooled, transfer to a large bowl, add the dried cranberries and apples, and mix well.IMG_3019

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Alexandra's Kitchen

A food blog with mostly simple, sometimes fussy, always seasonal recipes.