where the wild things are. pickled rose petals

Below; Greecologies thick tangy yogurt, Dan Finn's maple syrup, wild fennel pollen foraged from the Sonoma Coast, pickled rose petals and a squeeze of lime.

I have been using a lot of rose in my kitchen lately. The smell of wild roses takes me straight back to the summers of my childhood where we spent a few precious days each year in Watch Hill Rhode Island where the shores were thick with rugosa and the air smelled of salt and rose. One of the very old houses I lived in on the Massachusetts Vermont border was surrounded by a thicket of rose. Many different varieties grew together in a tangled mass. I am sure some of them were planted purposefully over the years but by the time we moved in, both the house and the grounds had gone a bit wild. I like to imagine, that over the centuries, some of the women who had lived there were as obsessed with rose as I am and perhaps they used them for tea or cooking or for scents. The house had a long and rich history as the first post office in the town and it was said that the house harbored a spy during The French and Indian wars. Some of its former inhabitants still walked the halls when I lived there, shimmering lightly as they moved furniture and knocked things akimbo in the night. It is no coincidence that when we bought property upstate one of the first things we planted was roses, not perfect long stem roses, but the kind that grow without much care into wild blustering bushes, thick with single petal flowers and thorns. We also rescued roses from a nearby farm that was being leveled and torn down, we call these Edgar’s Roses. Over the years our rose bushes have been good to us and this year is no exception. We never spray them. When using rose for food you always want to make sure they have never been sprayed and are pesticide free.

My most recent rose obsession is a sweetened rose vinegar and pickled rose petals.The recipe is simple and while it seems a bit twee, I promise the pickled petals are the perfect accompaniment to a rich bowl of late summer yogurt or to an early fall pork roast. Make this now while the roses are abundant and summer still hangs at our door. Your fall larder will thank you later. xx

PICKLED ROSE PETALS

2 cups loosely packed rose petals ( use only organic pesticide free roses)

throw in some whole buds, they are very beautiful when pickled.

3 cups white rice wine vinegar (the white rice wine vinegar is sweeter and  less acidic than white wine vinegar, but if you only have white wine vinegar, don't worry just use it)

12 tablespoons of maple syrup ( if you use organic sugar instead of maple your liquid will stay a vibrant pink. Maple has great flavor but turns the liquid a little rose/brown)

6 teaspoons of kosher salt

 

METHOD

Submerge the petals in a bowl of water then drain lightly and lay out to dry  on dish towel. you want to bruise the petals as little as possible.

In a non reactive sauce pan, heat the vinegar, the salt and maple to just a simmer. Turn off and stir until the salt and maple are dissolved. Let cool about 10-15 minutes.

Place the rose petals in a large glass bowl and pour the cooled liquid over the roses. Store in a ball jar in your refrigerator. infuse for a a few days or so before using.The pickle will last for several months.The color will slowly fade and transform over time from a vibrant pink to a dusty brown pink. The pickling liquid will either be a vibrant pink or a brown pink depending on if you use maple or sugar. You can use this sweetened rose vinegar as you would any vinegar and use the pickled petals to accompany roasts or morning yogurt. 

 

SEE MY ROSE PETAL FRENCH TOAST HERE AND MY ROSE PETAL ICE CREAM HERE.

 

 

 

 

WHERE THE WILD THINGS ARE. WILD FENNEL POLLEN. PART ONE.

 

 

HARVESTING WILD FENNEL POLLEN

Northern California smells good. Yes, I know I am making a broad sweeping statement–but it's true. Everytime I am out here, no matter the time of year, the thing that resonates is the smell. Sometimes, briny, smoky and woodsy, heavy with eucalyptus, pine and sage brush other times sweet with wild fennel and  dark summer fruits. Wild fennel grows everywhere in Northern  California; A beautiful weed feeding off fog and salt in the dry dusty soil and craggy rock along the  highways and oceans edge. Fennel pollen is used in many Mediterranean recipes.

 

Right now, it is in full bloom. Bright yellow clusters heavy with pollen. This year, the drought has given way to a particularly abundant crop. I fight the bees just a little for the flowers which I cut off in clusters. I cut only the ones fluffy with pollen, in the late afternoon after the sun has dried the residual morning dew. 

The pollen has buttery delicate fennel taste and slightly caramelized aroma.

 

 

 

PROCESS

 

- Cut the flower clusters in the late afternoon.

- Make sure they are dry, if not leave in the sun for an hour or so.

 - Process the pollen by rolling the flowers gently between my fingers over a large plate or sheet tray. Don't worry if some of the flowers fall  into the bowl. You will later sift out any big peices.

- Once you have processed all the flowers smooth the pollen out in a thin layer and leave somewhere out of the wind to completely dry.This can be an hour in the sun or overnight in indirect light. The fennel  flowers can become a bit sticky or a little wet during the rolling processes they release amy moisture or sap. 

- When dry sift through a  fine sieve into a bowl. Only the pollen will remain. During the drying process it will go from a bright turmeric yellow  to a more burnt turmeric.

 

I sifted mine twice through two different size sieves, I used a medium sieve for the first round and a fine sieve for the second round. Your sieve should sift out all the debris and from the pollen. If this is not the case, use a larger mesh sieve.

Store in a ball jar or a well sealed spice tin. This will last up to one year if completely dry.

 

If you are not fortunate enough to live on the West Coast where this grows abundantly wild, you may be able to find it at your local farmers market. It looks a lot like dill flower so ask the farmers. I spotted some at the Union Square green market yesterday. Or perhaps you have planted some in your garden and have let it go to flower?

Fennel pollen is also available at most spice markets and many food specialty shops.

 

Recipes to follow in part two.

My mind is dancing with ideas.

 

Thanks for the initial inspiration Samin!

xx

winter chicken soup. turmeric. spruce. citrus. ginger.magic soup.

When the new year rolls around. I am ready to eat a little cleaner. The holidays are inevitably debaucherous and while I love it and fully partake, this year I felt more than ever the need to start the year off a little lighter. I cut out wheat, dairy, sugar, caffeine and alcohol, you might ask what else is there? I asked myself that too but after ten days at this I am pleasantly surprised that I don't feel deprived at all, well, almost at all! I will admit to missing cheese. Pecorino is my Kryptonite.

 

I was recently asked to develop some recipes for Toast, one of my favorite UK companies for their blog Toast Travels. I decided to go with a warming chicken soup. I make bone broths and stocks on a regular basis and always have, maybe it came out of a  moderately Hippy upbringing along with growing up in a New England waste not want not family or perhaps it's my Southern Italian Grandmother, who like the New Englander's, carried that same credo. At any rate, no chicken carcass goes unused in this house ever! What I love most about soups and broths is that they are so damn easy and adaptable. They are most forgiving as you can add a little more of this and a little less of that and put your own twist on it. Soup is magic, and I have been playing at making soup since I first heard the folk tale Stone Soupas a child . When you give a kid a pot and a wooden spoon to play with they generally tell you they are making soup.  They do so with big sweeping gestures of the wooden spoon turning 'round in the pot andthey do so as they collect everything but the kitchen sink and throw it all into their make believe soup. As adults, we do the the same. Soup is a food we more often than not associate with comfort and childhood and home and a little bit of magic.

This one is a twist on a classic chicken soup,with copious hits of ginger, sumac, winter citrus, spruce, turmeric and chili. It is a powerful soup and will warm you to you bones.

In our house we drink this morning noon and night from December to April and often fill thermos to bring to work. 

xx

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Chicken Soup with Citrus SpruceTurmeric and Ginger

 

 

This soup is a spicy bright healing broth with notes of citrus, ginger, turmeric and chilies. This is slow cooked and should be started in the morning. 

 

 

We make this every time we roast a chicken. We never let the carcass go to waste. We often have left over meat from the roast chicken, so we deserve that to add to the finished broth.

Clean a roasted chicken carcass, reserving any bits of meat.

 

In 7 quart pot, place all the following ingredients:

1 carcass of a large roasting chicken along with any skin or scrapings from the roasting pan.

2 whole heads of garlic skin on cut in half

1 large yellow onion cut in half

2 cups coarsely chopped ginger

1/4 teaspoon Aleppo pepper

5 cups chopped celery (leaves and stems)

3 large carrots, scrubbed and cut into 1 inch pieces

1 cup coarsely chopped fresh turmeric 

 2 fresh halved lemons or 2 whole preserved lemons

1 satsuma orange halved

2 bunches parsley

1 bunch fresh thyme

2 dried chiles de árbol chilies 

1 teaspoon dried sumac

2 tablespoons coconut oil

2 tablespoons kosher salt

A dash of olive oil

 

optional

1 cup loosely packed spruce or pine (optional) spruce and pine is high in vitamin c

 

20 cups filtered water

 

Set to simmer on medium heat. When the stock comes to a boil, lower the heat and leave on a bare simmer for 7 hours.

Add more water if need be.

 

Occasionally stir the pot, and hour or so before straining I give it a good mashing with the side of a wooden spoon or a potato masher to break up all the ingredients.

 

Discard the debris and strain through a fine mesh strainer or a colander lined with cheesecloth.

 

Salt to taste.

 

Add pieces of roasted chicken, shaved celery.  Add grated pecorino if you wish.

 

 

Makes 10 cups broth.

 

images ©Andrea Gentl/Gentl and Hyers 2015

 recipes ©Hungry Ghostl 2015

WHERE THE WILD THINGS ARE LUMMI ISLAND

A few weeks ago we headed to Lummi  Island off the coast of Seattle to teach a photography workshop. The premise was visual storytelling and reportage with a heavy dose of wild and gathered ingredients as our base for inspiration.It was our first workshop and we thank all those involved for their patience and inspiration. it was a lovely weekend, with students from the United States, Portugal and Dubai! It was completely pulled together and organized by Aran Goyoaga of Cannelle and Vanille. The spark to this this idea started a couple years ago  with a quick conversation with Aran and the timing finally seemed right!The stars aligned with all our schedules and we forged ahead. Aran was the perfect co-partner and host! She and local Seattle based photographer Charity Burgraff kept us well fed and all the pieces moving in unison. ( look for Charity's new book  Sea and Smoke a collaboration with Chef Blaine Wetzel of The Willows Inn out this October, it is gorgeous and SO very inspiring!) Charity thank you for so graciously sharing the island with us!

We were't sure what we would find for wild foods once we got to Lummi but luckily it was bountiful. We gathered rose hips and roses and herbs for the weekend from Riley Stark's Nettles Farm where some of the students stayed. He had one of the most fragrant and wild gardens I have been to in quite some time! there was something extraordinary about the way the scents hung in the crisp salty air. Riley's farm and all it's beauty will stay with us for some time. a day or so into the workshop we started brainstorming dinner plans and realized we could grab a couple chickens  from Riley who raises the most beautiful organic Poulet Bleu. We added some wild oregano, whole quince thyme, rose hips, fennel blossom, olives, and local salt from Jim Henken's shop Marine Area7 and voila, dinner was born. the chickens were braised then finished off in the oven.

 

Everything we made to eat that weekend was in some way seasoned with things we gathered from Jim's farm. We had a huge basket of gathered edibles that we kept returning to for a little snip of this or that.My favorite seasonings of the weekend were the fennel blossom, the wild oregano and the celery seed. we there together a salad on our last night that was mediterranean inspired but whole from the island.we used Riley's organic perfectly ripe tomatoes, thinly sliced onions from the farm, whole large caper berries,  crushed green olives, fennel blossom, celery seed,  wild purple oregano and blossom,local sea salt, a good dose of cold pressed super green olive oil, wild mint and tiny bit of wild mustard blossom.

 

I will try to recreate it soon and post a recipe. It was one of my favorite salads of summer.

 

The workshop itself was held at the beautiful Lummi Island home of Seattle based Photographer and shop keeper (Marine Area7). Thank you Jim for letting us take over your very special space! Jim not only went crabbing for us once but twice! We were really spoiled with those dinners!

Jim's house is filled with luminous light and as you can imagine being the proprietor of the new Seattle based shop Marine Area 7 it was filled with props and surfaces that were spot on. I was coveting my share of goods for sure! Jim, I am still dreaming about that smoked salmon you made so effortlessly in that beautiful smoker! If you haven’t checked out his shop which he runs with his wife you must do so!

 

We met up on our last day with Rob Gold, sous at the Willows Inn to do a little woods and beach gathering. We found black berries, sorrel, pine, German Chamomile, Rose hips and so much more! On the beach we gathered sea lettuces for our poached egg dish. We quickly blanched the seaweed and added pea blossoms mustard flower and dill and fennel fronds and put an egg on it, hit it with a drizzle of olive oil and some pine salt and breakfast was done. thank you Rob for letting us point all this e cameras at you!

At night we snuck away to The Willows where we drank dark  smokey house roasted tea and had amazing wine and local cheese. Next time We will return for a proper stay there! Thank you Blaine!

We left the island full, happy and exhausted! So glad to have met all of you involved. Keep pushing yourselves!

 

 

 

 

Tammy at Running with Tweezers pulled together the list below if everyone's work sites!

Thank you Tammy! I snagged it from your post. Check out everyone's work when you get a moment.

And huge thank you to Monique Baron photographer and assistant/tech extradorniaire for  filleting salmon and pulling together power points and for the Capture One tutorial.

xx

Below are a few of our favorite moments.

 

 

 

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where the wild things are. dandelion butter. frittata of the things winter left behind.

By the time we got upstate this year summer was nearly around the corner. Though I have mentioned before that spring comes late to our side of the mountain, this winter was especially brutal. By memorial day, most but not all of the ramps were beginning to wither back. The dry spring had mostly eradicated the wild watercress along our various springs which are running feebly at best this year. I picked what I could that winter had been kind enough to leave behind, big piles of dandelion blossom, dandelion leaves, wild mustard greens, wild mustard flower, chives, spring garlic,  wild mint, sorrel and ramp leaves. I set the dandelion blossom aside for butter and washed the rest of the greens. I chopped the bulbs of spring garlic and mixed them into the greens. I put  a generous dose of olive oil on the bottom of a heavy large cast iron frying pan and then I  piled the greens on top. I whisked up a dozen eggs, their yolks a bright yellow, added about a half a cup of grated pecorino, a dash of celtic sea salt and a few turns of the pepper mill.

 

I poured the egg mixture over the greens and set on Julian’s mid heat Aga burner covered for ten minutes or so. I watched it carefully so the bottom would not burn. I am not super used to cooking with an Aga so it took a little extra watching and patience. When the eggs started to puff up around the greens it was time to remove the lid and transfer the frittata  to the oven. I hit the top with a dash of olive oil and some more freshly grated pecorino before placing it in the oven. I cooked it in the mid range temp oven until it was just golden abot ten more minutes. We served it room temperature. The key to a good frittata is a dozen eggs and copious amounts of olive oil. The frittata’s from Puglia, where my grandmother was from are made this way. What's not to love about olive oil?

 

 

Frittata Of The Things Winter Left Behind

 

12 organic eggs

Copious pile of wild greens such as dandelion, mint, mustard, sorrel,and spring garlic.

1/2 cup plus a bit more of a nice olive oil

1/2 cup plus more for grating of pecorino romano

Sea salt

Freshly ground black pepper

Large cast iron fry pan

 

 

 

 

 


 

Dandelion Butter

 

Start by collecting a bunch of dandelion blossoms.

Gently pull the petals away from the tiny bulb at the base of the neck.


 

1 cup of dandelion petals

1 qt. of organic heavy cream

1 cup of bright yellow dandelion petals.

teaspoon kosher salt

 

Combine the heavy cream and the dandelion petals to a small blender.( I find it hard to scrape the butter from a deep blender)

Pulse on high speed for two minutes or so until the solids start to slap the sides of the blender and clearly separate from the liquids.

Holding the butter in place tip the blender to drain off the excess liquids.

Pulse a few more times.

Remove the solids into a wooden bowl and the run ice cold water over the butter until it firms up a bit more.

With the back side of a wooden spoon work the butter back and forth against the side of the wooden bowl to remove any leftover liquids.

When done transfer to a container and serve.

The butter will keep it an airtight container in your fridge for a week or so.

I topped my butter with a sprinkle of pine tip salt.

Serve with homemade crackers or on a fresh pasta or your favorite bread.

I had it on she wolf bakery bread. heaven. sigh.

 

 

 

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where the wild things are. rosa rugosa ice cream.

For a while now, I have been thinking about making  wild rose ice cream. We have a tiny house upstate circled by dense woods. Lately with this temperate summer things have gone a bit rogue up there but I love it. The house is surrounded by an ever thickening bramble of blackberries and wild roses. We planted some Rosa Rugosa when we bought the house a number of years ago. I wasn't sure how it would fare in the elevated colder climate but it has thrived and has  taken over some of the other roses. I have always loved the Ragosa which grows wild along the New England coast. They remind me of the rugged coast of Maine where they dot the shore to form a dense wind break between the long the sea grasses and the ocean. The Rosa Ragosa is a single petal rose. For such a wispypy rose it gives off some serious floral perfume that is both a little spicy and salty. Maybe I imagine the salty part because I associated it so much with misty foggy days and salty sea spray. I could never resist these not even as a kid even though they are terribly riddled with tiny sharp spiky thorns. This past weekend Chef Camille Becerra came up to hang out in the woods and we decided to make some rose ice cream (amongst other things..but more on that in another post!) 

I would only do this with roses that are one hundred percent organic. NO PESTICIDES! 

I believe there are places where you can order organic rose petals for cooking but I will have to look into it and post  some info on that later.

 

The ice cream was so lovely and really well balanced. We decided to use a local maple syrup from our friend Dan Finn who sells his Moonshine Maple at his farm in Delhi and at Table On Ten in Bloomville., instead of sugar and the combination was really complimentary.

This is a subtle ice cream it is not for those of you who need abig flavor punch, it is mellowice cream, kind of like a foggy day at the beach. xx

 

Rosa Ragosa Ice Cream

 

4 cups heavy cream

4 cups offresh organic rose petals washed but not wet.

2 cups whole milk

1.5 cups maple syrup

2 good pinches of grey celtic sea salt

8 large egg yolks ( preferably from super happy chickens!)

 

I collected some Rose petals first thing in the morning when they seemed to be most fragrant.

In a large bowl gently bruise the rose petals by crushing them just a bit with a wooden spoon

Combine the rose petals and the heavy cream in a heavy bottomed sauce pan and heat to a simmer. remove from the heat and let the roses steep in the cream for thirty minutes or so.

 

In another pot, combine the milk and 1 cup of the maple syrup and bring to a gentle simmer.

Remove from the heat and set aside while you whisk the eggs.

In a bowl whisk the egg yolks and the remaining half cup of maple syrup.

Whisk until the yolks start to ribbon.

Add the hot milk to the yolks gradually whisking throughout to temper the yolks.

 

Return the mixture to the saucepan and gently heat until the mixture evenly coats the back of a  wooden spoon. Do not let the custard boil!

Set aside.

 

Strain the rose petals from the cream now that it has infused for a good while.

Press the petals against the mesh/strainer to release any remaining oil in the roses.

Discard the petals at this time.

Stir the infused cream gently into the custard and place in the fridge until it is good and cold all the way through.

At this point you can run your mixture through an ice cream machine. 

 

My opinion on ice cream makers is the better the machine the better the ice cream. I have made some good ice creams with my freezer bowl/ Cuisinart maker but now I really see the difference that a better machine makes.

I will include a link to a couple below.

So that is it! just garnish with a few rose petals and you are set to go.

 

 

 

 

 

 

 

 

 

where the wild things are. wild foods discussion and dinner.

I want to take a second to tell you all about a special event happening this weekend. Les Hook and Nova Kim  of Vermont Wild Foods will be hosting a wild foods discussion and a dinner here in NYC. The wild foods talk is Saturday the 23rd and the dinner is Sunday the 24th  after theNew Amsterdam Market.  I love these guys and they are very dear to me. If you are at all interested in wild foods you will love this discussion. It is a special day when you get to meet Les and Nova.

xx

 A few years ago we had the honor of becoming friends with Nova Kim and Les Hook of Vermont Wild Food Gatherer’s Guild. We spent a few days with them in the woods making a short film, they are both mushroom gatherers and educators hosting a series of lectures, teaching one of the first accredited wild foods courses, and hosting wild walks.  They have traveled to Slow Foods Terra Madre to lecture. They have 70’s years of wild and medicinal food gathering knowledge between the two of them. They are a fascinating duo. You can find them occasionally at The New Amsterdam Market.  They will be there this Sunday pre thanksgiving with wild mushrooms and wild jerusalem artichokes. Les and Nova will be giving a lecture on wild foods at the New Amsterdam Market Offices post market this Saturday(223 Front Street NYC) There will be a  wild foods dinner  at Jimmy’s 43 in the East Village. (43 east 7th Street)  on Sunday following the market. . Tickets for these two events are available through Brown Paper Tickets event # 509353.

From The Brown Paper Tickets site...

Les Hook and Nova Kim - A Wild Food Discussion, Presentation and a Nibble

Join Les Hook and Nova Kim, Wild Gourmet Food and the Wild Food Gatherers Guild, in a Wild Food Discussion covering plants from all around you to plants deep in the woods.  Enjoy and be amazed by the samples of wild plants currently available...including, but not limited to, wild watercress, wild leeks, wild ginger, Jerusalem Artichoke slivers (for taste and crunch).   Also, share our standby "Chicken of the Woods Rice & Quinoa" dish with recipe handout.  This is a treat to eat that just happens to also be Vegetarian and Vegan friendly.Nova and her partner Les bring a wealth of information from their seventy-plus years of  experience in wildcrafting and working with forest resources in the Northeast, South and Rocky Mountains.  As long-time gatherers, original participants at the New Amsterdam Market, and spirited educators, whether at the Smithsonian, Terra Madre, Italy, Field Trip Leaders & Presenters at the IWEMM-7 Gautemala or Vermont's various educational institutions, you are guaranteed an interesting evening. This couple has been featured in numerous books and articles including the NY Times Magazine, NY Times, New York Magazine, Village Voice, The Boston Globe, Green Living Journal and others plus being featured on NPR's Splendid Table and Weekend Edition/Saturday."A Guide to Wild Harvesting & Ethics" and the "Mushroom Identification Aid / Spore Print Card" PDF downloads are included.  There will also be another Wild Food Event featuring this couple on November 24 at Jimmy's No. 43.  For information go to http://m.bpt.me/event/509353

Below a few photos inspired by Les and Nova.

wild mushrooms 

wild mushrooms 

raw milk panna cotta with maple and black walnuts

raw milk panna cotta with maple and black walnuts

wild black walnuts

wild black walnuts

carpaccio of jerusalem artichoke

carpaccio of jerusalem artichoke

where the wild things are. poached egg with garlic mustard.

This past weekend a group of friends and I went on a "wild walk" on our friend Carver's land in Bovina in upstate New York. Carver and his wife Sonya own The Pines restaurant in Gowanus and are interested in seasonal local foods both wild and otherwise. We were lucky to have local Marguerite Uhlmann-Bower as our guide. She is wealth of knowledge when it comes to wild plants. We set out on an incredibly cold and rainy morning after a super delicious brunch (we were more than a little sad to leave the roaring fire) and roamed both pasture and woods. Before we even got out of the yard proper, we had spotted garlic mustard. Garlic Mustard from what I have read was brought to the United States in the 1860's as a culinary herb but escaped into the wild and is now an invasive plant. You will see this early flowering wild plant along roadsides in the spring, it has delicate vibrant green leaves that are heart shaped and toothy with  tiny white flowers. It does not have any poisonous look a likes. You will know this plant at once when you rub the leaves; it gives off a garlic odor. The leaves and the flowers are bitter but very delicious. Garlic mustard can be used in pesto or a salsa verde or raw in salads. All parts of the plant are edible and the roots apparently taste like horseradish.

When I got back home I searched our property for Garlic Mustard and found it literally two feet from my back door!

The next morning we decided to try it out for breakfast.

 I blanched the greens and served a poached egg over them. 

I have seen farmers selling Garlic Mustard at the Green Market in Union Square.  However, if you can't find any just substitute any bitter green in this recipe. You can't go wrong with eggs and greens.

I will post more on our walk soon.

xx

Poached Eggs with Garlic Mustard

2 farm fresh eggs

1/2 pound of Garlic Mustard with flowers or a similar bitter green (Dandelions would be just as good)

4 tablespoons of olive oil

Cracked black pepper to taste

Sea salt to taste

Wash the garlic mustard and remove the leaves and flowers from the stems

Discard the Stems

Set the flowers aside

In pot of rapidly boiling water blanch the Garlic Mustard leaves for 10 seconds or so, just long enough for them to soften and turn a beautiful vibrant green.

Remove the Leaves from the water with a slotted spoon and divide between to plates.

Drizzle the greens with a bit of extra virgin olive oil.

In the remaining boiling water crack two eggs and poach. 

When the eggs are one slide one each with a slotted spoon from the pot to the plates.

Drizzle with a bit more olive oil

Top with cracked black pepper and Sea Salt

Add the delicate Garlic Mustard flowers on top.

Serve with tow slices of toast. I used walnut raisin bread because that is what I had around. (Thank you Paola!)

I rubbed the toasts with garlic after toasting.