Eggs in brown, white, and blue.
Fresh from the farm every week.
We save the blue ones ’til last. They are just too pretty to use.
The depth of flavour says that these were very happy chickens. We see them running around and pecking as we drive past.
Apparently more nutritious; but undisputably more beautiful in the carton; and more delicious than you are used to if the supermarket is your source.
What to do with many dozens? Soufflé, quiche, sunny side up or down, or scrambled. Or my favourite— from the most gorgeous/divinely penned food blog, Local Milk, by a woman who is a genius with a skillet and a camera—eggs nestled up against greens and cheese. Culinary nirvana.
Here is the recipe: Adapted from Local Milk (Link).
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 small shallot, minced
- 1 tablespoon minced fresh ginger
- 1/4 tsp crushed red pepper
- 2 bunches of kale or spinach, stemmed and chopped (she uses collards)
- 1/2 teaspoon salt or to taste
- 1.5 teaspoons lemon juice
- 1/2 cup water or vegetable broth
- 1 tablespoon of butter, divided
- 3-4 eggs
- 1/2 cup gruyere (she uses feta)
- a few cracks of freshly ground black pepper
- In a large heavy skillet heat the oil over medium high. Add the garlic, shallot, and ginger along with the red pepper flakes. Reduce heat to medium low and saute until fragrant, about 5 minutes. Add in half the greens and half the salt. saute until starting to wilt and then add in the other half of the greens along with the rest of the salt. Continue to cook until wilted but still bright green. Stir in the lemon juice.
- Increase the heat to medium high and stir in the water or broth. make nests in the greens for your eggs. Divide the butter between the eggs and put a pat in each little nest you’ve made for the eggs. When the butter melts crack each egg into the hole in the greens and sprinkles the cheese on top of it all. Simmer until the white is just set and the yolk is still runny. Remove from heat, crack some pepper over the top and serve hot.