Mustard Greens & Hollandaise

Spring means that hens are ramping up their egg production, so a recipe using spring greens and eggs together seems logical. Dallas resident Kelly Yandell participates in the local food scene, shops at farmers markets, raises a family, and blogs about it all. This is one of her many recipes:


2 slices thick cut smoked bacon
1 slice of thick crusty white bread
1 egg
1 big handful of mustard greens, cut into chunks
¼ of a medium onion, chopped
1 clove of garlic (optional)

For the hollandaise:
2 egg yolks (whites discarded or used elsewhere)
1 Tablespoon cream
1 stick of butter
½ tablespoon of lemon juice or white wine vinegar
Dash of cayenne, salt and pepper


To read the rest of this recipe, click here: The Meaning of Pie


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