Melting eggs for the spring veg with ideas for the future
We begin in the spring with this prep and the veg mentioned here. We keep the custard in mind as the seasons carry on, and the barn offerings change. We peer into our colander in the sink. If things look yummy together, and we need a quick supper after the pick, melting eggs often occur to us. The secret should be no secret, but it is a very low and slow cook of the eggs. Almost as if you were worrying them to done, instead of a hard scramble.
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- 1 tablespoon good-tasting extra-virgin olive oil
- stingy snatch of choice of fresh herb leaves, minced (chives, basil, lemon thyme, parsley)
- 1 cup choice of spring veg, trimmed, washed, and roughly chopped (greens, scallions, spring garlic)
- 4 organic eggs
- 1 tablespoon butter
- 1/4 cup milk
- 2 ounces choice of soft melty cheese (chèvre, stilton, queso blanco, mozzarella)
- sea salt and freshly ground black pepper to taste
- Film a sauté pan with the oil and heat over medium-high flame.
- Add the veg for a quick stir-fry. Cooking time will depend on the heft and size, but most tender spring produce will not take more than a few minutes.
- Remove to the center of plates in equal amounts. Lower flame to medium-low.
- Melt the butter in the hot pan.
- Whisk the remaining ingredients in a measuring pitcher.
- Pour into pan and cook very slowly.
- Stir with a spatula to keep the cooked bits incorporating into the custard.
- When the eggs are tender, but fully cooked, divide and lay on top of the sautéed vegetables.
- Serve immediately with a toasty crust of bread and a slice of chilled fruit.
Stonebridge Farm CSA http://stonebridgefarmcsa.com/