Beet Greens Bruschetta With Poached Egg and Fontina — Recipes for Health - NYTimes.com

1 or 2 eggs

1 thick slice (1 inch) or 2 thinner slices whole-grain country bread (about 2 ounces)

1 garlic clove, cut in half

2 teaspoons extra virgin olive oil

1/2 cup blanched or steamed beet greens, coarsely chopped (about 2 1/2 ounces)

Chopped fresh chives (optional)

1/2 ounce fontina or Gruyère, thinly sliced or grated

1. Poach the eggs first and set aside in a bowl of warm water.

2. Lightly toast the bread, and rub with the cut side of the garlic clove. Finely chop or purée the remaining garlic.

3. Heat the olive oil over medium heat in a small skillet and add the garlic. As soon as it smells fragrant, in about 30 seconds, stir in the beet greens. Stir together for about a minute, until greens are infused with the garlic and olive oil. Season to taste with salt and pepper.

4. Top the toasted bread with the greens. Top the greens with the cheese. Place in a warm oven or a microwave and heat just until the cheese begins to melt. Remove from the heat. Blot the eggs dry if they are in warm water and place on top of the greens. Sprinkle with salt, pepper and chives, and enjoy.

Yield: 1 serving.

Advance preparation: The cooked beet greens and poached eggs will keep for 3 or 4 days in the refrigerator.

I would use a different cheese - whatever I have.