If the beat greens you set aside yesterday have wilted they will perk up when you lay them in a cold water bath to rinse. I cut off the stems to use for a stir fry but you can include the stems. Discard any old or sad looking parts. Lay the greens in a large bowl or basin of cold water, gently swirl them around, lift them out and place in a colander to drain. Inspect the water… if there is dirt then rinse the bowl and repeat until the water is clear indicating the greens are clean. While the greens drain, preheat a heavy bottomed skillet that has a lid, slice 1/4 to 1/2 an onion into thin strips, add 1 tablespoon of extra virgin olive oil to the pan, add the onions, sprinkle with a pinch of salt and cover. Take the drained greens and slice them into strips, add them to the sauteing onions and cover. Once the greens are wilted and tender take the lid off and let them simmer a bit to evaporate some of the moisture while preparing the rest of the meal.
Preheat another pan for the scrambled eggs.
Place bread into the toaster. We enjoy what my family has dubbed “German Bread”, better know as Feldkamp Whole Rye Bread. It is wonderful because it only has 5 basic ingredients; whole kernel rye, water, whole rye flour, salt and yeast.
Make the scrambled eggs; I use extra virgin olive oil to oil the pan but you can use butter. Crack the eggs into a bowl and add a pinch each of curry powder and turmeric powder per egg then a tablespoon of water (or you can use milk if you normally do) per egg beat with a fork and pour into the preheated skillet. As the egg begins to cook stir let cook up again and stir again so the eggs cook slowly and become fluffy. Be patient, don’t turn the heat up or you will have crusty browned eggs.
I shredded some Pecorino Romano Cheese and sprinkled it on top of the beat greens the salty bite of the cheese and mellow flavor of the greens and onions are a great complement to each other.
When the toast is ready butter use as a treat we like maple cream, a whipped maple syrup the consistency of a spread, from Brook View Sugar House in Morris, CT.