Garlicky Chard with Eggs and Bacon

I had this giant batch of rainbow chard in my fridge than had been sitting there for multiple weeks begging to be used. This was delicious. You can use the stems or not, your choice. Feel free to swap in cooked sausage for the bacon (chorizo would be especially excellent). Do top with hot sauce if you can stand a bit of heat - it really makes the dish.

Canola oil, butter, or bacon fat for the pan
1/2 - 1 cup finely chopped scapes (or several garlic cloves)
1 large bunch chard (1 - 1 1/2 lbs) leaves, coarsely chopped or torn
1 Tbsp cider vinegar, or more to taste
Salt and pepper to taste
1 cup chopped cooked bacon
8 eggs
Hot sauce for topping

If you cook the bacon specifically for this dish, save a bit of the fat in the pan to saute with. Otherwise use a bit of oil or butter.

Saute the scapes in a large skillet or braising pan over medium high heat for 2-3 minutes. Add the chard and saute until wilted. Add the vinegar and continue to saute the chard until tender. Stir in salt and pepper to taste, then add the bacon.

Make wells in the chard for the eggs. Add a bit more oil, butter or fat to each well to help keep the egg from sticking. Crack an egg into each well. With the heat on medium, cover the pan and cook until the egg white are cooked through, about 5 minutes. Remove from heat.

Serve hot, scooping out an egg or two with plenty of chard for each diner. Add hot sauce at the table if you like heat.

Serves about 4.

Steak and Asparagus Scramble with Feta

I waited too long to post this, and asparagus season is over unless you froze some. Oh well, come back to it next year... This is a great vehicle for leftovers. If you don't have leftover cooked asparagus, give it a quick steam or blanch.

1-2 Tbsp butter
8 eggs, beaten
1-2 cups diced cooked asparagus
102 cups diced cooked steak
2-3 ounces crumbled feta
Salt and pepper to taste

Melt the butter in a large skillet. Mix the eggs with the asparagus, steak, and feta. Add to the skillet and cook over low-medium heat, scrambling the eggs, until the eggs set up. Serve hot with salt and pepper. A nice salad and a loaf of fresh bread wouldn't go amiss.

Serves 4-5.

Steamed 'Hard Boiled' Eggs

I learned this trick a couple years ago. For some reason steaming rather than boiling makes the eggs easier to peel. I post it now because I'm about to cook a bunch of eggs for Easter coloring. This works best if you have a steamer basket.

Put about an inch of water in the bottom of a Dutch oven and bring to a boil. Place the steamer basket in the pot, then add as many eggs as will fit (or as you want to cook) in a single layer. Reduce heat to medium-low, cover the pot, and cook for 12 minutes (if using small or very large eggs, you may need to adjust this time up or down).

Remove eggs from heat and cool immediately in ice water unless you want to serve them hot for some reason. Peeling under running water helps keep the job clean by washing away the little bits of shell.

Note: you can make 'soft boiled' eggs this way, too -- just cut the steaming time in half.

Mushroom Goat Cheese Quiche Muffins

If you can't find local mushrooms this time of year, re-hydrating dried ones is also an option. Eggs and cheese, of course, are great year-round locavore staples, as are storage crops like shallots and other alliums.

I bought some silicone reusable muffin cups, and they work like a dream for these quiche muffins - no sticking at all, super easy cleanup.

8 large eggs
1 cup whole milk
2 ounces goat cheese, crumbled
olive oil
1 large shallot, minced
1/2 lb shiitakes or other mushrooms, diced
Salt and pepper

Preheat the oven to 350 degrees.

Beat the eggs in a medium bowl. Stir in the milk and crumbled goat cheese and let sit at room temperature while you prepare the other ingredients.

Heat a little olive oil in a medium skillet. Add the shallots and mushrooms and saute until tender, 3-5 minutes. Add salt and pepper to taste.

Divide the mushroom mixture evenly between 16 standard muffin cups. Stir the egg mixture, then ladle into the cups over the mushrooms, making sure to get some goat cheese in each one.

Bake for 20-25 minutes, until the quiche muffins are cooked through. Serve hot, warm, or room temperature.

Makes 16 egg muffins. Serves 4-6.

Crustless Quiche Muffins with Tomatoes, Feta, and Fresh Herbs

I made these for a recent brunch. By using muffin papers you can skip the crust without ruining your pans. Another benefit is that it's easy to make a variety of different kinds because you can put the fillings in the muffin cups and then add the eggs. This high summer version with fresh tomatoes and herbs was a hit. Feel free to halve the recipe if you're not feeding company. For the herbs, you can go heavy on the basil and/or parsley. If relying more on oregano or dill, use less.

Cooked quiche muffins

16 eggs
2 cups milk (whole is nice, but use whatever you like)
1 tsp salt
Pepper to taste
1 large paste tomato or 2 smaller ones, finely diced
1 cup chopped fresh herbs
4 ounces crumbled feta

Preheat the oven to 350 degrees. Place paper muffin cups into muffin tins or ramekins and oil them lightly if you have an oil sprayer. The recipe makes around 2 dozen quiche muffins.

Beat the eggs in a medium bowl, then stir in the milk, salt, and pepper.

Place a tablespoon or so each of tomatoes, herbs, and feta in the bottom of each muffin cup. Using a ladle, pour egg mixture over, filling to about 1/4 inch from the top.

Fillings in the muffin cups, ready for egg mixture to be added

Bake the quiche muffins for 20-25 minutes, until cooked through.

Serve hot, warm, or room temperature.

Serves about 6.

Chorizo and Squash Scramble

I was going to make a frittata but decided at the last minute that a scramble would be quicker and easier. I really liked the combination of flavors and textures here. We had leftover grilled chorizo from Hager's farm, which went in here nicely. I served this for dinner, but it would also work for brunch or lunch.

2 cups shredded summer squash or zucchini
4 ounces cooked chorizo, diced
10 large eggs, beaten
2 ounces cream cheese, in small cubes
1-2 ounces shredded sharp cheddar
Oil or butter for cooking
1 can black beans, drained
Salt and pepper to taste

Place the squash or zucchini in a strainer over the sink. Sprinkle with salt, mix, and let stand for 10-15 minutes to release excess liquid. Then squeeze out as much water as you can using your hands or a dish towel.

Combine the eggs, cream cheese, and cheddar in a bowl.

Heat a little oil or butter in a large skillet. Add the squash or zucchini and saute for 2 minutes or so. Then add the chorizo and beans. Continue to saute over medium heat until warmed through. Add the egg mixture and cook, scrambling, over low-medium heat until cooked through. Add salt and pepper to taste.

Serves 4-5 as a main dish.

Spinach and Edam Quiche

It's springtime (even if the weather thinks it might be summer), and that means greens and eggs are plentiful. If you like, you could substitute shredded or sliced asparagus for the spinach in this recipe - just steam it lightly first. And if Edam doesn't suit you, swap in goat cheese or Swiss instead. I used Chase Hill Farm's Dutch Gold cheese, which is much like an Edam.

5 large eggs, beaten
1 1/2 cups cream or milk (or a combination)
Salt and pepper to taste
1/4 lb spinach, washed and stemmed
1 9-inch unbaked pastry shell, prepared in the pan
Olive oil
2 ounces Edam, sliced or shredded

Preheat the oven to 375 degrees.

Combine the eggs and cream or milk in a medium bowl. Add salt and pepper to taste.

Lightly steam the spinach (I do this in a covered bowl for 1 minute in the microwave). Pour of excess liquid and chop finely.

Lightly oil the bottom of the pastry shell. Spread the cheese over the the bottom, then the spinach. Pour the egg mixture over the cheese and spinach. Swirl around gently to mix the ingredients.

Carefully transfer the quiche to the oven. Bake for 40-50 minutes, until cooked through. Serve hot, warm, or room temperature.

Serves about 4.

Quiche with Caramelized Onions and Feta

One of many possible applications for caramelized onions (which you can make in bulk on the stovetop or in the slow cooker). This quiche is rich and creamy, with a wonderful depth of flavor from the onions.

1 pastry shell for a 9-inch pie (deep dish)
Canola oil
4 large or extra large eggs
1 1/2 cups cream, milk, or combination (whole milk recommended if using milk)
1/2 tsp salt
Freshly ground black pepper to taste
3 ounces crumbled feta
1 cup caramelized onions

Preheat the oven to 375 degrees.  Prepare the pastry shell in a pie dish and prick it with a fork. Spray or brush lightly with canola oil.

Beat the eggs in a medium bowl, then stir in the cream (and/or milk), salt, and pepper until well mixed.

Spread feta and onions into the bottom of the pastry shell, then pour the egg mixture over them. Transfer the pie dish carefully to the oven and bake for 40-50 minutes, until the custard is set (it should still be quite soft, but not runny).

Remove quiche oven and let stand 5-10 minutes before serving.

Serves about 4.

Summer Vegetable Fried Rice with Egg

Fried rice is my go-to dish when I have a bunch of leftover cooked rice in the fridge. You can throw almost anything into it, so it's a great way to clean out extra or aging veggies in the fridge or use whatever the garden is producing in bulk. The vegetables listed here are what I happened to have on hand, but feel free to mix it up. You can throw in diced leftover steak or shredded chicken, chopped bacon, etc., but I also like this version, with a fried egg on top. This makes a good sized batch - we had a few servings leftover after feeding my family. I suggest only frying up as many eggs as you are sure you will serve in the first round; you can also cook a few more later if you need to, or you can cook them up fresh for the leftovers.

Canola oil
1 medium onion, chopped
1 Tbsp grated ginger root (optional)
1 pint shiitake mushrooms, stemmed and sliced
1-2 sweet peppers, diced
1-2 hot peppers, seeded and diced (optional)
1 large carrot, diced
1-2 medium summer squashes or zucchinis, diced
4 cups cold cooked rice (white or brown)
1/4 cup soy sauce
1 cup cashew or peanut pieces, lightly toasted (optional)
1 cup Thai basil leaves or cilantro (optional)
1 egg per serving

Heat a little canola oil in a wok or large skillet. Add the onion, ginger (if using), and shiitake mushrooms and stir-fry over medium-high heat for 3-4 minutes. Add the remaining veggies and continue to stir-fry until tender by not mushy. Drizzle in a little soy sauce if the vegetables are sticking too much to the bottom of the pan.

Add the rice to the pan, breaking it up with your fingers if it is clumped. Stir to mix with the vegetables, then drizzle with the soy sauce and make sure it is well combined. Stir in the nut and Thai basil or cilantro, if using. Cover the fried rice and set aside.

Fry enough eggs to place one on top of each serving. Sunny side up makes an attractive presentation, but over easy is fine, too. Ideally the yolk should remain at least somewhat gooey so it can mix in with the fried rice as you eat.

Serves about 6.

Garlic and Chard Frittata

This is simple and satisfying. Don't be surprised by the large amount of chard that goes into it - it really cooks down. Feel free to substitute spinach. You could also substitute a bunch of green garlic for the mature garlic at this time of year.

Olive oil
1 head garlic, peeled and minced
1 lb bunch of chard, chopped (stems finely chopped)
Salt and pepper to taste
10 eggs, beaten
1/4 cup grated Parmesan

Heat a little olive oil in a large skillet. Add the garlic and saute for 2-3 minutes, then add the chard (you may need to do this in batches). Saute until the chard is tender, another few minutes. Drain off excess liquid, then add salt and pepper to taste.

Use a 10-inch ovenproof skillet to cook the frittata. Either clean out the one you used to cook the vegetables and then oil it, or use a fresh one, coated with olive oil.

Place the chard mixture in the oiled pan, then pour in the egg. Cook over low-medium heat for 10-15 minutes, shaking periodically, until the frittata is mostly set. Turn on the broiler. Sprinkle Parmesan over the top of the frittata, then place it under the broiler for 3-5 minutes, until the top of the egg is set and the cheese is browned.

Serves about 4.

Pizza with Ramps, Eggs, and Bacon

I guess I'm on kind of an egg kick this spring. This is easy and delicious (even my six-year-old liked it!). You can really taste the flavor of the ramps alongside the bacon and egg, and the eggs come out just right with the yolks still gooey.

1 14-inch pizza crust

Olive oil

3 ounces shredded mozzarella

3 ounces ramps (1 small bunch), roots trimmed off and remainder thinly sliced (including leaves)

3 slices cooked bacon, diced

4 eggs (up to 6 if desired)

Salt and pepper to taste

Preheat the oven to 450 degrees. Lightly paint the pizza crust with olive oil.

Spread the mozzarella over the crust, then spread the ramps and bacon over the cheese. Bake for 12 minutes.

Ready to go in the oven for the first round

Remove the pizza from the oven (leave the oven on). Carefully crack each egg onto the pizza, then carefully put the pizza back in the oven for another 4-6 minutes. You want the whites to be fully set but the yolks to still be gooey (not totally runny).

Serve hot, and slice with care.

Serves 3-4.

Polenta with Spinach, Blue Cheese, and Egg

That's right, Put An Egg On It! I often mix some quinoa into my polenta for an extra nutritional boost, but it's optional. Here that mixture is topped with tomato sauce and fresh spinach, blue cheese, and spring eggs from the farmer's market. I've done pizza topped with eggs, but this was the first time I tried it with polenta and I have to say I was quite pleased with the result.

1 cup polenta (coarse corn meal)
1/2 cup quinoa
1 1/2 tsp salt
4 1/2 cups water
Olive oil
6-8 cloves garlic, minced
2 medium onions, diced
1/4 lb spinach (or up to 1/2 lb if you want lots of it)
Salt and pepper to taste
1 cup tomato sauce
4 ounces crumbled blue cheese
6 eggs

Preheat the oven to 450 degrees.

Combine the polenta and quinoa in a large saucepan with the water and salt. Bring to a boil, then reduce heat and simmer until the water is all absorbed and the polenta is nice and thick. Be careful not to burn yourself as bubbles pop.

While the polenta cooks, heat a little olive oil in a skillet. Add the garlic and onions and saute until tender, about 5 minutes. Add the spinach and cook until wilted, about another minute. Add salt and pepper to taste.

When the polenta is ready, grease a 9x13-inch baking pan. Spread the polenta in the pan, then spread the tomato sauce over it. Spread the spinach mixture over the tomato sauce, then sprinkle with blue cheese.

Make 6 shallow hollows in the vegetables and polenta. Crack an egg into each one. Bake the polenta for 10-15 minutes, until the egg whites are set and the yolks are still gooey. (Time may vary depending on the size and shape of your hollows and the size of your eggs.)

Serve hot. Serves 6.

Goat Cheese and Thyme Quiche

Another easy and delicious brunch number. Use your favorite pie crust recipe.

1 9-inch pie crust
3 oz goat cheese, crumbled
4 eggs, beaten
1 cup whole milk
1/2 tsp salt
1/2 tsp dried thyme
Freshly ground black pepper to taste

Preheat the oven to 375 degrees.  Have the pie crust ready to go, pricked with a fork and chilled.

Spread the goat cheese in the bottom of the pie crust. Combine the eggs, milk, salt, and thyme, and pour carefully over the cheese, being sure to avoid overfilling the crust. Bake for 30-35 minutes, until cooked through.

Serves 3-4.

Sausage Cheddar Quiche

Perfect for breakfast or brunch, even lunch. I like to make these with some whole wheat in the pastry, but use whatever is your go-to pie crust recipe.

1 9-inch pie crust (not deep dish)
1/2 lb breakfast sausage, crumbled and cooked
3 oz shredded sharp cheddar
4 eggs, beaten
1 cup whole milk
1/2 tsp salt

Preheat the oven to 375 degrees.

Have the pie crust ready to go, pricked all over with a fork, and chilled.

Spread the sausage and cheddar in the bottom of the pie crust. Combine the eggs, milk, and salt, and pour over the filling, being careful not to overfill the crust. Carefully transfer the quiche to the oven and bake for 30-35 minutes, until cooked through.

Serves 3-4.

Vietnamese Root Vegetable Hash with Fried Egg

A root vegetable hash with egg on top is a pretty yummy idea even without the the Vietnamese sauce making it special. My original idea for this dish was to turn the shredded veggies into fried pancakes, but I quickly realized it would be much faster and easier - and at least as good - to just mash a hash instead. With a food processor to do the shredding, this goes together pretty quickly. I liked the flavor of the celeriac here, but feel free to mix and match with other root veggies.

Hash with egg

Nuoc cham

Nuoc Cham
2 cloves garlic, minced
2 tsp chili paste
2 Tbsp lime juice (ideally fresh)
2 Tbsp sugar
1/4 cup rice vinegar
1/4 cup water
1/4 tsp salt

Make the Nuoc Cham first (unless you have some from a previous batch in the fridge already) so the flavors can meld while you prepare the bowls.  Combine all ingredients in a small bowl or jar and let sit.

Leftovers and a fresh egg

Root Vegetable Hash with Fried Eggs
2 large shallots or a small onion, minced
1 lb celeriac, peeled and shredded
1 lb potato, peeled and shredded
Canola oil
1 cup chopped fresh cilantro
1 tsp salt
Black pepper to taste
Butter to fry the eggs
8-10 eggs (2 per diner)

Combine the shallot or onion with the shredded celeriac and potato and mix well. Heat a tablespoon or so of canola oil in a large skillet (or wok if you don't have a large skillet) and add the shredded vegetable combination. Cook over medium-high heat, stirring frequently, until the vegetables are nearly tender. Stir in the cilantro, salt, and pepper, and continue to cook until the vegetables are completely tender. Remove from heat.

While the hash cooks, melt a little butter in another skillet and fry the eggs, a few at a time. Sunny side up makes the prettiest presentation for the dish, but cook them however you like best. Ideally the yolk should still be quite soft and oozy so that it will combine nicely with the hash once broken.  Keep the cooked eggs warm on a covered plate while you finish frying the remainder.

Serve mounds of hash on each diner's plate, topped with a fried egg or two. Pass nuoc cham at the table and top the whole dish with a couple spoonfuls before digging int.

Serves 4-5.

Scallion and Cheddar Frittata with Dried Tomatoes

This frittata is loaded with scallions, which are just coming into season now, plus local eggs of course. Substitute spring onions if you like.  I also added dried tomatoes, a pantry staple in our house.  I still have lots left from the 2012 season.

6 eggs, beaten
1 cup shredded sharp cheddar
Salt and pepper
2 Tbsp olive oil
1 bunch scallions, chopped (about 2 cups)
1/2 cup dried tomatoes, rehydrated in hot water and chopped
Hot sauce (optional)

Combine the eggs and cheddar in a medium bowl and stir well.  Add salt and pepper.

Heat the olive oil in a 10-inch ovenproof skillet.  Add the scallions and rehydrated tomatoes and saute until the scallions start to get tender, about 1-2 minutes.  Pour the egg mixture over the vegetables and stir to combine, then reduce heat to medium-low and cook gently until the egg is mostly set.  Turn on the broiler while you do this.  When the egg is mostly set, pop the skillet under the broiler for about 2 minutes to finish cooking the top.

Serve hot or room temperature, with hot sauce if desired.

Serves 3-4.

Mediterranean Rice Bowl with Egg, Ramps, Roasted Red Pepper, and Feta

This is sort of a riff on Bi Bim Bap, only with a Mediterranean flair to the flavors.  The assembly is pretty quick and simple, and the result is not only delicious but also very pretty as you serve it up. Personally, I didn't think it needed hot sauce, but my husband added some to his and liked the result.

1 1/2 cups uncooked rice (brown or white, your choice)
1/2 lb ramps, washed
Olive oil
8 eggs
1 1/2 cups chopped roasted red peppers
2-3 oz crumbled feta or goat cheese
Salt and pepper to taste
Hot sauce (optional)

Cook the rice however you normally do (I use a rice cooker).  While it cooks, assemble the rest of the meal.

Slice the root ends off the ramps.  Thinly slice the bulbs and stems and set aside, then slice the leaves cross-wise into thin ribbons and set aside separately.

Heat a little olive oil in a skillet, then add the ramp bulb and stem pieces and saute over medium high heat for 3-4 minutes, until tender.  Add the leaves and saute until nicely wilted, about 1 minute, then remove from heat and set aside.

Heat a wide bottomed pot of water to a boil, then reduce heat to a simmer.  Crack each egg into a cup or small bowl and gently slide it into the water.  Cook for about 3 minutes, until the whites set up, then carefully remove with a slotted spoon.

When the rice is ready, quickly heat the roasted red peppers in the skillet, then separately reheat the ramps if needed.

Assemble each bowl individually: a generous serving of rice at the bottom, then two eggs on top of it.  Add a quarter of the ramps to each bowl in a small mound, then a quarter of the red peppers in another small mound.  Top the whole thing with crumbled feta or goat cheese.  Add salt and pepper (and hot sauce if desired) at the table.

Serves 4.

Simple Bi Bim Bap (Korean Rice Bowl with Veggies and Egg)

Bi Bim Bap is Korean comfort food: a bowl of white rice topped with simply cooked veggies, meat if you want, and an egg or two, plus chili sauce and a bit of soy sauce.  There are many variations on it and you can use virtually whatever vegetables or meat you like, depending on what's in season and available.  Right now, for instance, you could substitute other greens for the napa cabbage or add some shredded carrot cooked in a similar manner.  This is a simple version with no meat.  Kim chi is great as a condiment or on the side.

1 1/2 cups uncooked short grain white rice
Water
2 Tbsp sesame oil
8-10 cloves garlic, minced
1 medium head napa cabbage, sliced into ribbons
1 tsp rice vinegar
1-2 eggs per diner
Asian chili sauce
Soy sauce

Cook the rice however you normally do (I use a steamer).  While it is cooking, assemble the rest of the dish.

Heat the sesame oil in a large skillet.  Add the garlic and saute for 1-2 minutes.  Add the napa cabbage and stir fry until tender but not too soft.  Remove from heat and set aside.

Bring a large, shallow-ish pot of water to a simmer.  Crack each egg into a small cup and gently slide it into the water.  Cook over low heat for 3-4 minutes, then remove each egg with a slotted spoon.

When the rice is cooked, assemble each bowl: a good quantity of rice on the bottom, then add the cabbage and an egg or two.  Drizzle with chili sauce and soy sauce at the table.

Serves 4-6.

Caramelized Fennel and Onion Frittata with Tomatoes and Goat Cheese

This is what I did with the rest of my batch of Caramelized Fennel and Onions, after using some on pizza a few days ago.  Goat cheese goes beautifully with these flavors (it would make a nice variation for the pizza, too).  Like many frittatas, this works for any meal of the day.  Can be served hot or at room temperature.

6 eggs, beaten
1 - 1 1/2 cups Caramelized Fennel and Onions
3-4 oz. crumbled goat cheese
Salt and pepper to taste 
1 medium tomatoes, sliced 1/8-inch thick (seeds removed)

Combine the eggs, caramelized onion and fennel, goat cheese, and salt and pepper in a medium bowl.  Let it sit at room temperature for 30 minutes or so if you can.

Oil well a 10-inch oven proof skillet and heat it up over medium heat.  Pour in the egg mixture and make sure the veggies and cheese are evenly distributed.  Cook, without stirring, over low-medium heat until the eggs are largely set.  While you do so, preheat the broiler.  Lay the tomato slices on top of the egg mixture.  Finish the friittata under the broiler for 3-5 minutes, until the eggs are cooked through.

Serves 3-4.

Asparagus Bacon Frittata

Our kitchen is functional again!  (Beautiful, too.)  To celebrate having plumbing and a working stove again, I cooked.

This recipe works best if you have two skillets available.  You'll want a clean 10-inch oven-proof one to cook the frittata in; you can saute the other ingredients in another.

4-5 slices bacon
1 medium onion, chopped
2-3 cups sliced asparagus (in rounds)
Salt and pepper
6 eggs, beaten
1/4 cup grated Parmesan

Cook the bacon in a large skillet, then drain on paper towels.  Pour off most of the bacon fat, then add the onions and saute for 2-3 minutes.  Add the asparagus and continue to saute over medium heat until tender, about 3-5 minutes depending on the size of the pieces.  Add salt and pepper to taste.

While the bacon and vegetables cook, combine the eggs and Parmesan in a medium bowl.  Chop the bacon once it is cool enough to handle and add to the eggs.  When the vegetables are ready, stir them in as well.

Take a 10-inch ovenproof skillet and oil it well.  Heat over medium heat, then pour in the egg mixture and level it out.  Cook over medium heat for about 5 minutes, until the eggs are partially set.  Turn on the broiler.  Finish cooking the frittata under the broiler for 3-5 minutes; check for doneness by inserting a knife into the middle.  Watch it carefully to avoid overcooking or burning.

Serve hot, warm, or room temperature.

Serves about 4.