Restaurant breakfast items hold some kind of allure over us all. I suppose it has something to do with someone else making (and then cleaning up) those pancakes, eggs Benedict or huevos rancheros. Ordering breakfast, in a restaurant, is usually a somewhat decadent activity. Eggs on toast is fine, but add dandelion greens sauteed with butter, green garlic and mushrooms and you’ve got a fabulous breakfast or brunch recipe that would be right at home on any restaurant menu.
Dandelions aren’t necessarily something that people look forward to in the Spring, especially people who have lawns. I’m one of those people. That probably stems from my father’s lawn obsession that I witnessed while growing up. But when I see dandelion greens at the farmer’s market, I tend to go a little crazy and buy multiple bunches.
Dandelion greens have a slightly bitter tang, but nothing that’s too overwhelming. Can you harvest your own wild greens? Sure, just make sure you’re picking them from somewhere that they haven’t been hit with fertilizer or weed killer or watered by the neighborhood dogs and cats. That would give them an entirely different flavor.
But the other way I like to use dandelion greens is to saute them. I’m not a big cooked spinach fan, so when I’m looking for a side dish of cooked greens, this is my go to green. You can saute them in butter or oil and add in garlic, onions, spicy red pepper or pretty much anything else you’d like to add. These wild greens would even be really good in a creamed spinach recipe.
I didn’t feel like making a dandelion greens recipe that just used the greens as a side dish. Besides, I was craving some eggs Benedict at the time and didn’t want to go through all the steps and mess of making that either. So I decided to combine the two into a modified eggs on toast. And modified for the better. This version is a bit healthier than any of these dishes on its own. Now, the eggs on toast has the addition of some good for you wild greens, the side dish of just greens now has some protein (thanks to the egg) and the whole thing is definitely better for you than a traditional eggs Benedict thanks to the omission of Canadian bacon and hollandaise sauce.
When I was at the market, I also noticed (next to the dandelion greens so it was pretty hard to miss) green garlic so I knew I’d be using that instead of regular garlic cloves. The green garlic smells and tastes like garlic but has a much milder flavor…so you don’t smell like you ate a head of garlic after eating it. And then I went a little more off the beaten path when I found duck eggs. Up until that moment, I hadn’t been successful finding them, so I knew I had to get them and use them for this recipe. Duck eggs have a richer color and flavor than standard chicken eggs. If you ever have the chance to try them, I highly recommend that you do. You’ll love them.
I’ve been making this dandelion greens recipe for a couple of weeks now and can’t seem to get enough of it. I’m serving it as a side dish, piling it on pasta and eating with eggs on toast for breakfast, lunch and dinner. (It makes for one of the best brunch recipes too.) I suppose at the rate I’m going, I’m probably going to start sprouting little yellow flowers out of my ears any day now. But I consider that a small price to pay for eating these delicious wild greens.
Pinterest is a fun digital toy. Even I participate in some of the Pinterest madness (My Man’s Belly). But there are some truly obsessed people out there (ok…women). This craziness is not helping how guys perceive women.
In the “olden days,” women would have ideas/dreams that they would share with their friends. Or have pictures of things that they dremaed of and would pin them to a cork board. Some of them even kept “dream books” with the subject of dream house or dream wedding. Still a bit strange, but not something that was publicly shared. If it was shared at all, it was done privately with just close friends and family.
Enter the digital age and these things have gone online and are now shared with the entire world. I know it’s been said a million times before, but it bears repeating one more time. When you put something online, it’s out there for EVERYONE to see (this includes your boss/future boss/future ex-boss, boyfriend/future boyfriend/future ex-boyfriend and your family).
Here’s a few examples of how Pinterest is showing the “crazy” side of women. I’m not going to link to these page, but I am going to show you the titles that have been given to pages.
Dream effing Wedding!
In case I get married/don’t become the cat lady
Planning my 8 year old’s wedding
If I Ever Tie The Knot
Crazy Cat Lady
Diamonds are a girls best friend…
For my Pretend Wedding Reception
Recipe: Eggs on Toast with Sauteed Dandelion Greens and Mushrooms
For Sauteed Dandelion Greens
- 1 Large Bunch Dandelion Leaves
- 3 Tablespoons Olive Oil (separated)
- 3-4 Green Garlics Sliced Thin( including light green parts)
- 1 Pound Roughly Chopped Wild Mushrooms
- 2 Tablespoons Unsalted Butter
- Kosher Salt
- Freshly Ground Black Pepper
For Eggs on Toast
- 2 1 Inch Thick Slices of Challah Bread
- 2 Duck Eggs
For Sauteed Dandelion Greens
- Rinse and dry the dandelion greens and set aside.
- In a large saute pan, add 2 Tablespoons of the olive oil and heat over medium high heat.
- Once the oil is shimmering, add the garlic to the pan. Continue cooking until the garlic begins to turn brown.
- Add the mushrooms to the hot pan and mix them well with the garlic. If the pan becomes dry, drizzle in 1 tablespoon of olive oil. Add a pinch of salt to the mixture.
- Continue cooking the mushrooms until they are wilted and glossy looking.
- Add the dandelion greens and butter to the pan and continue tossing while they wilt.
- Add a few grinds of black pepper to the mixture and stir well.
- Remove the greens mixture to a plate and set aside.
- Place the bread slices into the pan and toast both sides until golden brown then remove from pan.
- Cook the duck eggs in the hot pan (add a bit of butter if the pan has become dry and is not non-stick) until cooked to your desired doneness then remove them from the pan.
- Place the bread slice onto a plate and mound the dandelion greens and mushroom mixture onto the bread. Top with egg.
I used challah bread, but you could use another type of bread if you prefer.
If you can’t find green garlic you can substitute 2 cloves of minced garlic in its place. If you can’t find wild mushrooms, you could use button or cremini mushrooms in their place.
And chicken eggs would work just as well as duck eggs for this recipe.
Preparation time: 20 minute(s)
Cooking time: 20 minute(s)
Diet type: Vegetarian
Number of servings (yield): 2
Culinary tradition: USA (General)