If you don't have the luxury of a slow Saturday morning to craft a perfect brunch, you can make the beets, greens and salad ahead of time, keeping them refrigerated until ready to use. Greens can be re-heated quickly in a skillet just before serving. Eggs and toast are great for breakfast, but this also makes a fantastic meal any time of the day.
1 Bunch of beets, plus beet greens
1 Head of pac choi
3 garlic cloves, minced
Olive or canola oil
2-3 Spring onions, chopped
1-2 Tbs sugar
White balsamic vinegar
Alchemy Spice Scenic City Sizzle (or your favorite grilling pepper blend)
Fresh local eggs
Sour dough bread, sliced and toasted
Sea salt to taste
Wash and trim the beets. You can cut them into wedges or chop them to your desired size/shape. Place in a saucepan and cover with water. Add a pinch of salt, 1 Tbs sugar, and 1 Tbs of white balsamic vinegar. Stir and let simmer on medium-high heat until the beets are fork tender (about 20 minutes or so depending on size).
Cut the leafy-green part of the pac choi away from the firm white part and set aside. Chop the firm part of the pac choi and place in a bowl with the chopped spring onions, about 1-2 Tbs white balsamic vinegar, a pinch of salt, 1-2 Tbs olive oil, and a dash of Scenic City Sizzle. Stir to combine, then set aside until ready to serve. When the beets are tender, drain the cooking liquid and add the beets to the pac choi salad.
Wash the beet greens and the leafy green parts of the pac choi, spin dry in a salad spinner or pat dry. Heat a little olive or canola oil in a heavy skillet, then add the chopped greens, a little salt, and the minced garlic. Saute until wilted and tender, then remove from the heat.
For each serving, toast a slice of the sour dough bread, and fry an egg sunny-side-up. (To make a perfect egg: In a non-stick skillet with a little oil, cook on low heat with a lid or plate covering the skillet.) Remove from heat when the white is firm and assemble the servings immediately.
To plate: Drizzle a little Toasted Garlic Drizzling Oil on each slice of toast, Place a serving of the sauteed greens, followed by the fried egg, and top with the beet and pac choi salad. Season to taste. Serve immediately.