Ingredients
- 500 g turnip greens
- 4 hamburger buns
- 4 eggs
- garlic
- vinegar
- butter
- extra virgin olive oil
- pepper
- salt
Peel turnip greens and cut them roughly. Blanch them for 2-3 minutes in salted boiling water, then sauté them in a pan with a little oil and 2 cloves of garlic with the peel for 4-5 minutes.
Prepare poached eggs: in a saucepan, bring 500 g of water to a light boil, add salt and add 1 tablespoon of vinegar. Break 1 egg into a bowl; create a reel by turning the water gently with a spoon, then slide the egg into the center of the vortex. Cook it until the egg white is completely opaque (about 2-3 minutes). Extract the egg with the skimmer and place it briefly in a bowl with cold water: in this way you will stop cooking. Then drain it on kitchen paper. Repeat the same operation with the remaining eggs.
Cut half the sandwiches. Toast both sides in a non-stick pan, on the crumb side, with a knob of butter, until the crumb is slightly golden.
Slice the caps of the sandwiches in sticks, then assemble the hamburgers: spread the turnip greens, then the egg on the whole half rolls.
serve with pepper, accompanying with bread sticks.
To know: for a good result of the poached egg, use very fresh eggs, the egg white is more compact and viscous and when cooking it remains attached to the yolk without tearing in the water. To simplify the preparation of poached eggs, you can break the egg in a ladle with small holes, dip it in a saucepan with boiling water, lower the heat, cook it for 2-3 minutes and drain it.
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