Tuesday, March 11, 2014

Garden Eggs (Vol. 1)

The finished product tastes bette than this picture looks

I'm not a big fan of breakfast. Coffee and maybe a banana are about as fancy as I can muster before noon and, while I like bacon, I never really understood the bacon obsession. I like to sleep late and I guess my stomach does too, even when the rest of me wakes up early.
BUT- if I am in the mood for a more substantial breakfast I make garden eggs. 
Eggs scrambled up with whatever vegetables are in the garden and some cheese. Add in a bagel or some toast and jam, a cup of coffee and nice table outside and you have the perfect start to a perfect day. I know the bacon enthusiasts out there are going to scream for swine but I feel better and have more energy when I have more greens and less grease for breakfast.
Kinda like garden cream cheese (see the recipe XXXX) the ingredients for garden eggs are fluid - it just depends on what you have in the garden. 
This recipe calls for leeks and greens but I have used both hot and bell peppers, tomatoes, green onions, spinach, parsley, rosemary, basil, oregano and even eggplant in the past. You can put in bacon or sausage if you have a dedicated carnivore to cook for but it tends to overpower the vegetables. 

What you need 
Two small leeks, chopped swiss chard and kale- all from the garden

2 leeks
6 leaves red swiss chard
6 leaves kale
3 eggs
1/2 cup grated swiss cheese

butter for the pan

What you do

Clean the leaks and chop them into thin slices
I usually just wash them and cut the roots and most of green top off and then peel back the layers a bit to get out any grit but if you want to be more thorough here are some instructions http://www.simplyrecipes.com/recipes/how_to_clean_leeks/
Wash the greens 
To wash greens I usually soak them in a basin of water for 15 minutes and spin them dry
Clean and chop the greens
For the kale you will want to pull much of the tough center rib but for the chard you can chop the brightly colored center rib and it will become tender as it cooks
Melt butter (maybe 2 tablespoons) and saute the leeks over medium-low heat
You can start with while you clean and chop the greens

Cook the leeks slowly and don't let them brown

When the leeks become translucent add the greens and saute until wilted and darker
Depending on the type of pan you have you may need to add butter periodically through the recipe
All the vegetables will cook down much smaller than you expect
Scramble three eggs and add them to the pan
Cook the mixture over medium heat, stirring regularly
After the eggs begin to solidify grate the cheese and add it on top
I have done this very late and very early in the process and both work just fine

I usually add a bit more cheese than the recipe requires

Continue to cook until the cheese is melted and the eggs are the desired consistency

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