Plucked from the pages of a Dr. Seuss book, these emerald green eggs are delicious and attractive on the table for breakfast, lunch, or dinner. For a deluxe version, I use sautéed mushrooms, smoked salmon, or Dungeness crab meat in place of the meat.
Sauce
2 cups (500 mL) stinging nettle tops
1 Tbsp (15 mL) butter
1 Tbsp (15 mL) all-purpose flour
1 cup (250 mL) milk
salt and pepper, to taste
¼ cup (60 mL) sour cream
1 Tbsp (15 mL) chopped fresh garlic
1 tsp (5 mL) vinegar
4 large eggs
2 English muffins
4 slices cooked ham (or turkey) (optional)
Soak the stinging nettles in plenty of cold water. Rinse and drain. Bring a large pot of salted water to a boil over high heat. Add the nettles and cook for 30 seconds or until the nettles are limp and dark green. Remove with a slotted spoon or tongs and transfer to a large bowl of cold water. Shock (chill) the nettles to stop the cooking process. Drain the nettles and squeeze out all moisture. You will end up with a small ball of nettles. Coarsely chop the nettles.
Heat a saucepan over medium-high and add the butter. When it sizzles, add the flour and whisk until smooth. Cook for 1 minute or until the mixture is bubbling. Add the milk and whisk until smooth. Reduce the heat to low and simmer for 5 minutes, or until the mixture thickens, stirring occasionally. Add the nettles and season with salt and pepper. Add the sour cream and garlic, stirring until distributed and smooth. You may serve as is, or you can purée with a hand blender for an even green colour. Keep warm and stir again just before use.
Heat a clean saucepan filled halfway with water over medium-high. Bring to a boil, reduce the heat to a simmer, and add the vinegar. Crack one of the eggs into a small container and add the egg to the water. Swirling the water with a spoon helps to keep the egg in a more compact shape. Repeat with remaining eggs. Poach for 4 minutes, or until the whites thicken and the yolk is still slightly runny.
Meanwhile, split the English muffin in half and toast. Lightly butter and place on a serving plate. Top each half with a little cooked ham (if using). Remove an egg from the water with a slotted spoon. Pat the spoon on a paper or cloth towel to wick excess moisture off the egg. Place the egg on top of the ham. Spoon a little sauce overtop of the egg. Repeat with the remaining eggs and muffins. Serve warm. Any extra sauce is good with cooked vegetables, such as asparagus, leeks, or cauliflower.
SERVES 4