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Egg Dishes

Gingery Kale & Mushrooms with Coconut-Fried Eggs

TIME: 30 MINUTES; SERVES: 4

I made this recipe in the Spring from last season’s frozen and thawed tomatoes, but if you make it in the Fall, you have the possibility of sourcing fresh Kneehigh Farm ginger and turmeric as well! I particularly like curly green kale here, but Swiss chard or hardy spinach would be delicious as well. Substitute the coconut-fried eggs for a nice piece of fish and you’ve got a nourishing, simple dinner that’s on the table in 30 minutes.

INGREDIENTS

4 - 5 small heirloom or plum tomatoes, or 1 pint cherry tomatoes, halved
2 tbls. olive oil
4 cloves garlic, slivered
1-inch piece ginger, peeled & minced
1/4-inch piece turmeric, peeled & minced
2 dried hot chili peppers, minced (seeds included) or 1/4 - 1/2 tsp. red chili flakes
2 tbls. coconut oil
1 bunch curly green kale (or other hardy green), chopped
2 cups crimini or shiitake mushrooms, sliced
1 lime, juiced
1 tbls. Nama Shoyu or soy sauce
1 tsp. fish sauce (opt.)
1/4 cup cilantro, chopped
Salt & fresh ground black pepper to taste
Coconut-Fried Eggs
1 tbls. coconut oil
2 tbls. unsweetened, shredded coconut
4 eggs

METHOD

  1. Preheat the oven to 425°F. Place the tomatoes on a baking sheet, toss with 2 tbls. olive oil and salt. Roast for 15 minutes until slightly blistered.

  2. In a large, heavy-bottom pan, heat 2 tbls. coconut oil over medium heat. Add the garlic, ginger, turmeric, red chili flakes, and a dash of salt. Cook for a few minutes until fragrant.

  3. Add the mushrooms and cook until softened.

  4. Add the kale, cover, and cook until softened. If it becomes dry or starts to burn, add a little water. Cook until the greens are almost tender, then add the lime juice, soy sauce, and fish sauce.

  5. Add the roasted tomatoes with their juices and gently stir. Remove from heat and sprinkle cilantro on top.

  6. Coconut-fried eggs: In a separate pan, heat 1 tbls. coconut oil over medium-low heat.

  7. When the oil is hot, sprinkle the shredded coconut into the pan and quickly crack the eggs over it.

  8. Cover with a lid and fry until the whites are cooked through, but the yolk is still slightly runny. The edges should be crisp.

  9. Top each serving of greens with a fried egg and season with salt and pepper to taste.

Scrambled Eggs & Nettles

TIME: 15 MINUTES; SERVES: 2

Stinging Nettles have to be my favorite Spring green.You most likely have seen them if you’ve walked through a wet or wooded area in April—maybe you’ve even had the pleasure of brushing up against one unknowingly!

Nettles are considered a “nutritive” herb—meaning they are incredibly nourishing and chock full of necessary vitamins & minerals. They are especially high in iron, magnesium and calcium, which are deficient in most American diets. They contain anti-inflammatory properties, and aid in both male and female reproductive, hormonal & urinary function. They are common in herbal tea blends & tinctures, however, they are also delicious substituted for spinach or delicate cooking greens in a variety of dishes—such as this simple breakfast!

If you know of a healthy nettle patch, handle with gloves and harvest the crowns with snips. Make sure to harvest before they go to seed, because they become difficult to digest. If you are unable to find them in the wild or at the market, substitute spinach or arugula. The stinging hairs dissolve when cooked, dried, or blended.

INGREDIENTS

1/4 pound Stinging Nettles (or substitute spinach, arugula, or other delicate cooking green)
1 bulb green garlic, 1 clove garlic, or 1 tbls. shallot, minced
4 eggs
A splash of heavy cream, or water
Salt & fresh ground black pepper, to taste
1 - 2 tbls. butter or ghee

METHOD

1. Remove the stinging nettle leaves from the stems with gloves.

2. Crack the eggs into a small bowl and whisk. Add the salt, pepper, and splash of cream or water.

3. Heat 1 tbls. butter or ghee in a non-stick skillet.

3. When melted, add the green garlic (or garlic clove/shallot) and cook until fragrant.

4. Add the greens with a pinch of salt, and cook until wilted.

5. Move the greens and garlic to the side of the pan, and add another tbls. of butter to the empty side. Swirl to coat.

6. Pour the scrambled eggs into the empty portion of the pan—do not mix with the greens. Gently stir the eggs constantly with a wooden or rubber spatula to form fine curds. When the eggs are almost cooked through but still slightly wet, stir in the greens and remove from the heat. Season with additional salt and pepper if needed.

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Scrambled Eggs & Nettles with avocado, 2 salsas, and sauerkraut—a nourishing and filling breakfast!

Scrambled Eggs & Nettles with avocado, 2 salsas, and sauerkraut—a nourishing and filling breakfast!

Mushroom-Gruyere Quiche with Almond Crust

TIME: 1 HOUR; SERVES: 6 - 8
Crust recipe adapted from ‘Dishing up the Dirt’

This is a variation of our Spring Quiche with Peas & Green Garlic, but isn’t dependent on Spring ingredients. If kale isn’t in season, use Swiss chard or other dark leafy greens. I used crimini mushrooms, but the royal trumpets from Woodland Jewel Mushrooms are my absolute favorite—grab a quart from our farm stand, a dozen pastured eggs, a few seasonal veggies and whip this up in under an hour!

INGREDIENTS

Crust
2 cups almond meal
2 - 3 cloves garlic, minced
1 tbls. fresh thyme, minced, or 1 tsp. dried
1/2 tsp. kosher salt
Fresh ground black pepper, to taste
Pinch of crushed red pepper flakes
1/3 cup olive oil
~1 1/2 tbls. water
Quiche 
1 tbls. ghee, butter, or olive oil
1 large shallot, chopped
2 cloves garlic, minced
1 cup mushrooms of choice, wiped clean & sliced
1/2 bunch kale or leafy green, de-stemmed and finely chopped
3 scallions, trimmed; white and green parts chopped into 1/2-inch pieces
A splash sherry vinegar
1/2 cup whole milk, half & half, or heavy cream
4 large eggs
1 cup Gruyere, Parmesan, or sharp cheddar, finely grated
Kosher salt & fresh ground black pepper, to taste

METHOD

  1. Preheat oven to 400°F.

  2. Grease a 10-inch tart pan, cast iron skillet, or 9-inch pie pan with oil or butter.

  3. In a mixing bowl, stir together the almond meal, garlic, thyme, salt and pepper. Pour in the olive oil and stir to thoroughly combine. Add the water, a little at a time, until the dough holds together.

  4. Press the dough into the prepared pan to evenly cover the bottom and at least 1 inch up the sides. Bake until the crust is slightly golden and firm to the touch, about 15 minutes.

  5. In a large skillet over medium heat, add the ghee/butter/oil to coat the pan. Cook the shallots, garlic, and mushrooms with a dash of salt, until softened. Add the kale and the sherry vinegar. If it seems too dry, add a tbls. of water or stock (but the moisture from the kale and mushrooms should be sufficient—you don’t want it to become soggy). Remove from heat.

  6. In a mixing bowl, whisk together the eggs, milk/cream, cheese, salt and pepper.

  7. Once the crust has finished baking, spread the veggie mixture on top. Pour in the egg mixture. Sprinkle on the scallions and bake for 30 minutes, or until the center is firm to the touch and cooked through.

  8. Let the quiche cool for 10 minutes before slicing with a sharp knife. Serve warm or cold.

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Turmeric-Brined Eggs with Star Anise & Cinnamon

TIME: 15 MINUTES (not including boiling eggs and overnight brining); SERVES: 1 QUART (~8 eggs)

Living in Pennsylvania, I’ve become very familiar with the classic PA Dutch dish, “Beet Pickled Eggs”. The fuchsia hue is gorgeous, and got me thinking of other ingredients I could use to color boiled eggs, which of course brought me to: turmeric!

Adding a small cinnamon stick and star anise pod kicks up this brine’s game. I love to serve these sprinkled with “everything seasoning” for a fun appetizer, or make pickled-deviled eggs with turmeric mayo.

INGREDIENTS

~8 “9 minute” boiled eggs (or however many you can squish in a jar comfortably)
1 cup distilled white vinegar
2 cups filtered water
2 tbls. kosher salt
2 tbls. black peppercorns
1 small cinnamon stick
2 star anise pods
1 tsp. ground turmeric or 1 tbls. peeled, fresh grated turmeric

METHOD

  1. Peel the boiled eggs and set aside.

  2. Mix remaining ingredients together in a saucepan and bring to a boil, stirring to dissolve the salt. Remove from heat and let cool completely.

  3. Place eggs in a quart jar, and cover with the brine. Let sit in the fridge overnight, shaking every so often.

  4. After you serve the eggs, you can use the brine again to pickle veggies or another batch of eggs.


Recycled brine for Daikon radish, carrot & celery pickles.

Recycled brine for Daikon radish, carrot & celery pickles.

Spring Quiche with Peas & Green Garlic

TIME: 1 HOUR; SERVES: 6 - 8
Crust recipe adapted from ‘Dishing up the Dirt’

I make variations of this quiche every Sunday after market, so I have a grab-n-go lunch or breakfast prepped for the week. This is my all-time favorite “Spring Edition”, since peas and green garlic are so fleeting, yet so delicious together. Pea shoot micro greens in addition to shelling peas are used, which infuses the quiche with a grassy, fresh flavor. There is a bit of prep required, (especially if you like to make your own crème fraîche—recipe in Pantry Staples & Other Goodies). Double the crust and keep sealed in the fridge for the following week.

INGREDIENTS

Crust
2 cups almond meal or flour
2 - 3 cloves garlic, minced
1 tbls. fresh thyme, minced, or 1 tsp. dried
1/2 tsp. kosher salt
Fresh ground black pepper, to taste
Pinch of crushed red pepper flakes
1/3 cup olive oil
~1 1/2 tbls. water

Quiche 
1 tbls. ghee, butter, or olive oil
2 - 3 green garlic bulbs & tender stalks, minced (~1/3 cup)
2 cups pea shoot micro greens, roughly chopped
1/2 - 1 cup fresh shelling peas, shelled
1/4 cup parsley and/or mint, chopped
A splash dry white wine or chicken/veggie stock
1/2 cup whole milk, half & half, or heavy cream
4 large eggs
A few generous dollops of crème fraîche, sour cream, or ricotta
Sprinkle of Parmesan cheese (opt.)
Kosher salt & fresh ground black pepper, to taste

METHOD

  1. Preheat oven to 400°F.

  2. Grease a 10-inch tart pan, cast iron skillet or 9-inch pie pan with oil or butter.

  3. In a mixing bowl, stir together the almond meal/flour, garlic, thyme, salt and pepper. Pour in the olive oil and stir until thoroughly combined. Add the water, a little at a time until the dough holds together.

  4. Press the dough into your prepared pan to evenly cover bottom and at least 1 inch up the sides. Bake until the crust is slightly golden and firm to the touch, about 15 minutes.

  5. In a large skillet over medium heat, add the ghee/butter/oil to coat the pan. Cook the green garlic & peas with a dash of salt, stirring often, until fragrant and bright green. If dry, add the white wine or stock. Toss in the pea shoots and herbs of choice, and let wilt while stirring, about 30 seconds. Turn off the heat and transfer the mixture to a plate to cool.

  6. In a mixing bowl, whisk together the eggs, milk/cream, salt and pepper.

  7. Once the crust has finished baking, spread the veggie mixture over top. Pour in the egg mixture, and add the dollops of crème fraîche or sour cream. Sprinkle with Parmesan if using, and bake for 30 minutes, or until the center is firm to the touch and cooked through.

  8. Let the quiche cool for 5 to 10 minutes before slicing with a sharp knife. Serve warm or cold.

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