Eggs for Dinner

This is one of those using-up-leftovers recipes that turned out better than expected. Of course it can be served for breakfast but it didn’t feel like I was having breakfast for dinner (like when you make pancakes at night) – it was just good. I had some leftover boiled new potatoes and tomato and red onion salad – that’s how it started. This is how it ended up:

SONY DSCIt looks like a mess but it tastes great. It’s almost not even a recipe, but here it is anyway.

Ingredients:

  • 6 new potatoes, cooked and sliced
  • 1/2 sweet red pepper, diced
  • 2 Tablespoons red onion, diced
  • 1 cup yellow and red grape tomatoes, halved
  • 1 Tablespoon garlic-infused olive oil
  • 2 Tablespoons unsalted butter
  • 4 springs parsley, torn
  • 5 Thai basil leaves, torn
  • 4 chives, torn
  • 2 eggs
  • 1 slice provolone cheese, halved (optional)
  • sea salt and cracked black pepper

SONY DSCHeat an enameled cast iron skillet at medium, and add the oil, then the butter. Add the potatoes, the red pepper, and the onion and cook, stirring frequently until the potatoes are nice and brown about 5-7 minutes. Sprinkle generously with salt and pepper (or to taste). Add the tomatoes, and then the parsley and basil. Turn down the heat a little and add the chives. After a couple of minutes, when the tomatoes are cooked but not falling apart, divide the mixture between two dinner plates, and top with the cheese.

Put a little more butter in the pan, and crack the eggs into it. (Some people prefer their eggs “clean” and might want to use a separate pan for the eggs – not me.) Flip the eggs so they are over easy so that the whites are cooked and the yolks are still runny. Place one egg each on the serving place, right on top of the cheese. Serve immediately.

Serves two.

On the side: a glass of dry white wine or a grapefruit juice/citrus vodka/agave/seltzer cocktail.

CSA Adventures: Well, How Did I Get Here?

February 2011 - winter in Groton 024

Facebook on a winter’s day can be a dangerous thing. A local vendor, John Crow Farm, posted a notice that their summer farm shares were going fast. Weary of tasteless winter tomatoes and cucumbers and having cooked several too many pans of roasted root vegetables, the thought of a box of local produce in my kitchen every Sunday felt like a ray of July sunshine in the bleak midwinter. We don’t have enough sun in our yard to grow produce and so each year I find myself paying too much at the local market for a lot of things I know I can get locally but am too busy/lazy to make the extra stops. So I signed up.

So, what’s the story on CSAs? John Crow Farm tells us this:

What is a CSA?
CSA stands for community supported agriculture, a system where you help John Crow Farm by making a commitment to buy its products early in the year. Your advance payment helps sustain the farm.

 And what can we expect to find in our own CSA?

What does the Veggie CSA include?
The JCF Veggie CSA contains healthy, delicious, NON-organic (ask us why), chemical and pesticide free vegetables. The V-CSA runs from June til October…20 weeks of field-fresh goodness, which may include
 Broccoli, Lettuce, Lettuce Mix, Spicy Greens Mix, Spinach, Carrots, Potatoes, Summer Squash, Tomatoes (heirloom and regular), Cucumbers, Sweet Onions, Cooking Onions, Cauliflower, Mustard Greens, Swiss Chard, Bok Choy, Chinese Cabbage, Eggplant, Kohlrabi, Sweet Peppers, Hot Peppers, Sweet Potatoes, Kale, Leeks, Parsley, Basil, Scallions, Cabbage, Celery, Celeriac, Fennel, Tatsoi, Tomatillos, Beans, Arugula, Sugar Snap Peas, Shelling Peas, Beets, Edamame (soybeans), Winter Squash, and/or Turnips.

Should be interesting. Food gurus Mark Bittman and Michael Pollan both say that the only thing the health food experts can all agree on is that we need to eat more plants. Much as I hang on every word from both of these guys, I often find it hard to put their wisdom into practice – a quick scroll through the recipes here will attest to that. So, come Sunday, we will do our best to eat all the plants John Crow Farm provides for us.