Spring Eggs in a Nest

Eating seasonally just makes sense. Your body naturally craves seasonal foods. When it’s hot out you are more inclined to go for salads, nice and light and full of water. In the cold winter a thick hearty stew hits the spot and warms you like a meaty bear-hug. Eating seasonally makes good sense for your body and it makes sense for the environment too. Seasonal food is grown closer to home and doesn’t have as many mile to travel to your table which means a smaller carbon footprint for you.

In the spring the first veggies to  poke their beautiful noses through the recently thawed ground are the winter greens: kale, chard and lettuce. All of these leafy greens like cooler weather and taste best before the long sunny days of June make them bolt and go bitter. Although rainbow chard is not quite ready to grow around here, at least the stuff in the supermarket isn’t coming all the way from Mexico. It is fresh and delicious and tastes great prepared many ways. Today, in honor of the spring season and it’s eggie symbolism I made Eggs in a Nest. A recipe I came across in Animal, Vegetable, Miracle and adapted to my own tastes. Here’s the Turning Ground recipe:

Chop 1/4 onion, 1 carrot, 1/4 green pepper and 2 cloves of garlic and saute in 1 Tbsp butter and 1 Tbsp oil at medium heat.

When the veggies start to look soft add a bunch of washed, chopped chard leaves, 1/2 c. dried tomatoes, 1 tsp cinnamon, 1 tsp salt, pinch of red pepper flakes and 2 Tbsp cream cheese. Pour in 1/4 c. water and stir until the cream cheese becomes incorporated. Make three depressions in the ‘nest’ of veggies and put your eggs in there. Season the eggs lightly with salt and pepper and then cover your pan with a lid and cook your eggs the way you like them. Serve hot over brown rice or quinoa and sprinkled with Parmesan cheese. Three-year-olds may turn up their noses but babies love eggs in a nest (sans egg whites) and you will too:) Happy spring eating!

 

 

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