Duxelles Pasta with Olive Oil-Fried Duck Eggs
This light, creamy pasta is a show-stopper, topped with mushrooms duxelles and fried duck eggs.
Ingredients:
1 pound pasta
4 duck eggs
¾ cup F&L duxelles
2-3 tablespoons butter
2-3 tablespoons olive oil
2-3 tablespoons freshly-chopped parsley
Sea salt and fresh ground pepper
Freshly-grated Parmesan cheese, for garnish
Method:
1. Bring a large pot of heavily-salted water to a boil. Drop in pasta and cook according to package directions, or until al dente, about 7-8 minutes. Drain and toss with 1 tablespoon each of butter and olive oil. Set aside.
2. Meanwhile, heat additional 2 tablespoons olive oil in a sauté pan over medium-high heat until shimmery. Carefully crack 1 duck egg and drop into the pan, seasoning generously with salt and pepper. Fry until whites are set and crispy around the edges, but yolk is still runny, about 3-4 minutes. Repeat with remaining eggs.
3. Toss pasta with remaining tablespoon of butter, duxelles and fresh parsley. Pile pasta into 4 individual serving bowls and top each with a fried duck egg. Garnish with grated Parmesan cheese, if desired.
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Olive Oil Fried Eggs
Olive oil adds extra flavor to these sunny side-up eggs.
Ingredients:
Eggs
2 tablespoons olive oil
Sea salt and fresh ground pepper
Method:
1. Heat 2 tablespoons olive oil in a sauté pan over medium-high heat until shimmery. Carefully crack 1 egg and drop into the pan, seasoning generously with salt and pepper.
2. Fry until whites are set and crispy around the edges, but yolk is still runny, about 3-4 minutes. Repeat with as many eggs as you please, adding in additional olive oil as needed.
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Spring Pasta with Asparagus, Kale & Olive Oil-Fried Duck Eggs
This light, creamy pasta is a show-stopper, topped with spring produce and fried duck eggs.
Ingredients:
1 pound pasta
1 large bunch Lacinato kale, greens stripped of tough ribs, washed and coarsely chopped
1 bunch asparagus, trimmed of root ends, and cut into 2-inch-long pieces
1-2 stalks of green garlic, trimmed of root ends and minced
4 duck eggs
2-3 tablespoons butter
4-5 tablespoons olive oil
2-3 tablespoons freshly-chopped parsley
Sea salt and fresh ground pepper
Freshly-grated Parmesan cheese, for garnish
Method:
1. Bring a large pot of heavily-salted water to a boil. Drop in pasta noodles and cook according to package directions, or until al dente, about 7-8 minutes. Drain and toss with 1 tablespoon each of butter and olive oil. Set aside.
2. In a large sauté pan, heat 2 tablespoons of olive oil over medium-high heat until shimmery, then add the green garlic, asparagus and kale leaves, tossing to coat with oil. Season with salt and pepper and cook until the garlic is fragrant, the greens are wilted, and the asparagus are tender. Remove from the heat and set aside.
3. Meanwhile, heat another 2 tablespoons of olive oil in a small sauté pan over medium-high heat until shimmery. Carefully crack 1 duck egg and drop into the pan, seasoning generously with salt and pepper. Fry until whites are set and crispy around the edges, but yolk is still runny, about 3-4 minutes. Repeat with remaining eggs.
4. Add the pasta to the skillet with the kale, return to medium heat briefly, and toss with remaining tablespoon of butter and fresh parsley, until all are combined. Pile noodles into 4 individual serving bowls and top each with a fried duck egg. Garnish with grated Parmesan cheese, if desired.
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Fried Duck Eggs Over Roasted Fall Vegetables
Shake up your breakfast routine with this hearty, healthy vegetable hash!
Ingredients:
1 pound Huckleberry gold potatoes, scrubbed and sliced into 1-inch pieces
2 cups carrots, peeled, scrubbed and sliced into 1-inch pieces
2 fennel bulbs, trimmed of fronds and root ends and sliced
2 tablespoons olive oil, plus additional for frying the eggs
4 duck eggs
1 teaspoon finely-chopped thyme
Sea salt
Method:
1. Heat the oven to 400°. Line a rimmed baking sheet with parchment.
2. Using your fingers, toss the vegetables with the oil, salt and thyme in a bowl and then transfer to the baking sheet.
3. Put the vegetables in the oven and roast for 20 minutes. Flip them gently with a spatula and continue to roast until the vegetables are browned and crispy, another 10 to 20 minutes.
4. Meanwhile, heat additional 2 tablespoons of olive oil in a sauté pan over medium-high heat until shimmery. Carefully crack 1 duck egg and drop into the pan, seasoning generously with salt and pepper. Fry until whites are set and crispy around the edges, but yolk is still runny, about 3-4 minutes. Repeat with remaining eggs.
5. Remove vegetables from the oven and top each individual serving with a fried duck egg.
Variation: This hash is extremely versatile: Clean out the crisper and use any vegetables you have on hand!
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Sautéed Turnip Greens Topped with Olive Oil Fried Eggs
Topped with eggs, this scrumptious dish makes for a fantastic breakfast!
Ingredients:
1 tablespoon olive oil
1 medium onion, cut into wedges
1 pound turnip greens, cleaned and chopped
¼ cup water
Pinch brown sugar
Pinch red pepper flakes
Olive-Oil Fried Eggs (see recipe)
Method:
1. Drizzle olive oil into medium skillet over medium heat.
2. Add onion and cook until just tender, about 3 minutes. Then add half of the turnip greens. Allow to cook down and add the remainder of the greens, and cook, tossing occasionally, until fully wilted.
3. Add water, brown sugar and red pepper flakes. Adjust the amount of red pepper to your personal taste. To serve, top each helping of greens with a fried egg.
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Poached Duck Egg Salad
The lovely runny egg yolk becomes the vinaigrette for this beautiful salad.
Ingredients:
3-4 cups baby lettuce greens
2 duck eggs
2 teaspoons white wine vinegar
Sea salt and fresh ground pepper
2-4 tablespoons olive oil
Freshly-squeezed lemon juice
Toasted pecans (optional)
Method:
1. To poach the eggs, half-fill a medium saucepan with water and bring to the boil. Add a hefty pinch of salt. Meanwhile, crack each egg into it’s own small bowl and add a teaspoon of vinegar to each. Stir the boiling water vigorously with a balloon whisk until you have a whirlpool then immediately (and softly!) slip the egg into the pot. Turn the heat down low, and cook for 3 minutes. Gently lift eggs out of the pot and drain on paper towels.
2. Divide the spinach greens onto two plates, then add a poached egg to each. Season the salads with salt and pepper, then drizzle lightly with olive oil and lemon juice. Top with a generous helping of toasted pecans, if using. Serves 2, but can easily be doubled or tripled for more portions.
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Lemon-Olive Oil Polenta Cake
This rustic cake has a slightly-crunchy texture courtesy of polenta and is beautifully flavored by olive oil.
Ingredients:
Farm & Larder lemon olive oil cake mix
½ cup olive oil
1 cup milk or buttermilk
2 large eggs
1 tablespoon finely grated lemon peel
¾ teaspoon vanilla extract
¾ cup crème fraîche or whipped cream
Method:
1. Preheat the oven to 350°. Grease a 9-inch cake pan or cast iron skillet with 2-inch sides with some of the olive oil.
2. Whisk together milk or buttermilk, eggs, lemon peel, vanilla, and olive oil. Pour the cake mix into this milk mixture and fold together with a spatula until just combined; do not over-mix. Scrape batter into greased pan and spread evenly.
3. Bake for 30 minutes, or until a cake tester comes out clean and cake pulls away from sides of pan. Immediately run a knife around edge of cake, and turn cake out onto a cooling rack. Allow cake to cool before cutting.
4. To serve, slice cake into wedges and top with your choice of fresh berries and a generous dollop of crème fraîche.
For optional cake glaze: Combine ¾ cup powdered sugar and 1 tablespoon fresh lemon juice, adding more lemon juice if needed. Drop by spoonfuls over cake after it has been placed on cooling rack, spreading within half an inch of the cake’s sides.
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Huevos Rancheros
This classic Mexican dish beautifully showcases our farm-fresh eggs!
Ingredients:
4 eggs
4 corn tortillas
½ yellow onion, peeled and diced
1 15-ounce can of crushed tomatoes (or 1-2 very ripe tomatoes)
½ of a 6-ounce jar of diced green Anaheim chiles
½ teaspoon chipotle chile powder
Olive oil
Butter
Freshly-chopped cilantro, for garnish
Sea salt
Method:
1. To make the sauce, sauté the onions with about a teaspoon of olive oil in a large skillet on medium heat. Once the onions are translucent, add the tomatoes and their juices. (If you are using fresh tomatoes, chop them first, then add. Note that fresh tomatoes will take longer to cook than canned ones.) Add the chopped green chiles and chipotle chili powder. Bring to a simmer, reduce heat to low, and let the sauce simmer while you prepare the rest of the dish, stirring occasionally. Add salt to taste if needed.
2. To prepare the tortillas, heat a teaspoon of olive oil in another large non-stick skillet on medium high heat, coating the pan with the oil. One by on, heat the tortillas in the pan, a minute or two on each side, until they are heated through and softened. Remove to a plate and cover with foil to keep warm.
3. Using the same skillet, add about 2 teaspoons butter to the pan and heat the pan on medium high heat. Crack 4 eggs into the skillet and cook for 3 to 4 minutes for runny yolks, more for firmer eggs.
4. To serve, spoon a little of the sauce onto a plate. Top with a tortilla, then a fried egg. Top with more sauce and sprinkle with cilantro before serving.
Variation: Try topping each tortilla with cooked and crumbled chorizo sausage for an extra kick!
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Lemon Olive Oil Cake with Strawberries
This rustic cake has a slightly-crunchy texture courtesy of polenta and is beautifully flavored by olive oil.
Ingredients:
Farm & Larder lemon olive oil cake mix
½ cup olive oil
1 cup milk or buttermilk
2 large eggs
1 tablespoon finely grated lemon peel
¾ teaspoon vanilla extract
1 pint fresh strawberries, washed and sliced
¾ cup crème fraîche or whipped cream
Method:
1. Preheat the oven to 350°. Grease a 9-inch cake pan or cast iron skillet with 2-inch sides with some of the olive oil.
2. Whisk together milk or buttermilk, eggs, lemon peel, vanilla, and olive oil. Pour the cake mix into this milk mixture and fold together with a spatula until just combined; do not over-mix. Scrape batter into greased pan and spread evenly.
3. Bake for 30 minutes, or until a cake tester comes out clean and cake pulls away from sides of pan. Immediately run a knife around edge of cake, and turn cake out onto a cooling rack. Allow cake to cool before cutting.
4. To serve, slice cake into wedges and top with sliced strawberries and a generous dollop of crème fraîche or whipped cream.
For optional cake glaze: Combine ¾ cup powdered sugar and 1 tablespoon fresh lemon juice, adding more lemon juice if needed. Drop by spoonfuls over cake after it has been placed on cooling rack, spreading within half an inch of the cake’s sides.
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Smoky Scamorza Toast with Fried Eggs
Start your day off right by topping your avocado toast with some smoky fried Scamorza.
Ingredients:
2 slices of bread, such as this week’s Jewish Rye
8 slices Smoky Scamorza cheese
2 eggs
1 avocado, pitted and sliced
Sea salt and fresh ground pepper, to taste
Method:
1. Heat a non-stick skillet over medium heat and spray lightly with cooking spray. Once warm, place the cheese slices in the pan and fry lightly, flipping to fry each side. Remove and set aside, then crack both the eggs into the same skillet and fry until the whites are set, but the yolks are still runny.
2. Meanwhile, toast the bread in the toaster to your preferred setting. Then assemble your toast by layering 4 slices of the Scamorza to each slice, then topping with avocado slices and a fried egg each. Season generously with salt and pepper.
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