Roasted Potato & Veggie Skillet with Poached Eggs
This homey dish makes for a fantastic breakfast-for-dinner dish.
Ingredients:
1½ pounds Amarosa fingerling potatoes, washed, scrubbed and sliced into coins
2 Krimzon Lee peppers, seeded and diced
1 Walla Walla sweet onion, peeled and diced
1½ cups Patty Patty summer squash, washed and sliced into thick coins
Olive oil
2 garlic cloves, finely minced
4 poached eggs
Freshly-chopped parsley
Sea salt and fresh ground pepper
Method:
1. In a large cast-iron skillet set over medium-high heat, add in the olive oil and then sauté garlic for 1-2 minutes until fragrant.
2. Add the potatoes, peppers and sweet onion and cook, flipping occasionally with a spatula for 10-12 minutes, or until potatoes are tender and beginning to brown. Add in Patty Pan squash slices and then season the entire skillet with salt and pepper. Continue to cook, flipping occasionally, for an additional 5-8 minutes, or until all veggies are tender and browned. Remove from heat and garnish with the parsley.
3. To serve, add generous portions of potatoes and veggies onto four dinner plates and top each with a poached egg.
Variation: This dish is also wonderful with grated English cheddar on top—just sprinkle the cheese over during the last minute of cooking to melt it.
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Poached Duck Eggs over Sautéed Spring Greens & Hedgehog Mushrooms
These creamy poached eggs are perfectly complemented by flavorful kale rapini, pea shoots and Swiss chard greens.
Ingredients:
4 duck eggs
4 teaspoons vinegar
1 large bunch kale rapini, removed of any tough stem ends, florets reserved and greens roughly chopped
1 large bunch Swiss chard, removed of any tough stem ends and greens roughly chopped
2 cups pea shoots
2 cups Hedgehog mushrooms, trimmed of any tough ends
2 tablespoons olive oil
1 tablespoon butter
Sea salt and fresh ground pepper
Grana-style cheese, grated, and crispy breadcrumbs (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 three minutes. Gently lift eggs out of the pot and drain on paper towels.
2. Meanwhile, heat the oil and butter in a large skillet over medium-high heat. Add the rapini greens and florets, pea shoots, Swiss chard greens and mushrooms and cook until all are just tender, 4 to 6 minutes. Season with salt and pepper; set aside.
3. To serve, add a serving of greens and mushrooms to a plate, and then top with a poached egg. Season with salt and pepper, as needed, and top with grated Grana-style cheese and crispy breadcrumbs, if desired.
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Duck Egg Frittata with Braising Greens
Packed with fingerling potatoes, greens and Grana-style cheese, this easy frittata boasts incredibly fresh flavor.
Ingredients:
6 duck eggs
1 pint fingerling potatoes, washed and thinly-sliced
4 cups braising greens, torn into bite-sized pieces as needed
1 clove garlic
½ cup grated Grana-style cheese
1 tablespoon fresh thyme, chopped
2 tablespoons olive oil
Sea salt and fresh ground pepper
Method:
1. Preheat the oven to 375°.
2. Heat 1 tablespoon olive oil in a large oven-safe skillet over medium heat. Add the sliced potatoes to the skillet, season with salt and pepper, and then sauté for about 6 to 8 minutes, until tender but firm. Remove from the skillet. Add another tablespoon of oil, then add the greens. Sauté for an additional 1 to 2 minutes or until the greens are just wilted. Season with salt and pepper. Remove from the skillet.
3. In a medium bowl, beat together the eggs, cheese and thyme with a pinch of salt and pepper. Return the potatoes to the skillet, arranging in an even layer at the bottom. Top with the greens and then pour eggs evenly over. Drizzle olive oil around the edge of the pan to ensure easy removal.
4. Transfer to the oven and bake for 15-20 minutes, until the eggs have completely set in the center. Serve straight out of the skillet, cut into wedges, or flip onto a serving plate.
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Poached Duck Eggs over Sautéed Beet & Turnip Greens
This elegant presentation is sure to wow any dinner guest.
Ingredients:
3-4 duck eggs
1 bunch each turnip and beet greens, washed and patted dry
2 tablespoons butter or olive oil
Sea salt and fresh ground pepper
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 its 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 three minutes. Gently lift eggs out of the pot and drain on paper towels.
2. Meanwhile, melt the butter or heat the oil in a large skillet over medium-high heat. Add the greens and cook until they are just wilted and tender, 4 to 6 minutes. Season generously with salt and pepper; set aside.
3. To serve, add a serving of the greens to a plate, and then top with a poached egg. Season with salt and pepper, as needed.
Variation: This dish is also excellent served with roasted root vegetables, such as beets, turnips or carrots.
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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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Poached Duck Eggs with Asparagus
This elegant presentation is sure to wow any dinner guest.
Ingredients:
3-4 duck eggs
½ pound asparagus, ends snapped and sliced into ¼-inch pieces
2 cups morel mushrooms, thoroughly washed and dried
2 tablespoons butter or olive oil
Sea salt and fresh ground pepper
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 its 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 three minutes. Gently lift eggs out of the pot and drain on paper towels.
2. Meanwhile, melt the butter or heat the oil in a large skillet over medium-high heat. Add the asparagus cook until just tender, 4 to 6 minutes. Season with salt and pepper; set aside.
3. To serve, add a serving of the asparagus to a plate, and then top with a poached egg. Season with salt and pepper, as needed.
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Fall Vegetable Frittata with Duck Eggs
Packed with fingerling potatoes, sweet peppers and Grana-style cheese, this easy frittata boasts incredibly fresh flavor.
Ingredients:
6 duck eggs
1 pint fingerling potatoes, washed and thinly-sliced
2 sweet peppers, washed, seeded and chopped
2 leeks, trimmed and thinly-sliced
1 cup spinach leaves, torn into bite-sized pieces
1 clove garlic
½ cup grated Grana-style cheese
1 tablespoon fresh thyme, chopped
2 tablespoons olive oil
Sea salt and fresh ground pepper
Method:
1. Preheat the oven to 375°.
2. Heat 1 tablespoon olive oil in a large oven-safe skillet over medium heat. Add the sliced potatoes to the skillet and sauté for about 6 to 8 minutes, until tender but firm. Remove from the skillet. Add another tablespoon of oil, then add the peppers, leeks, spinach and garlic. Sauté for an additional 1 to 2 minutes or until the greens are just wilted. Season vegetables with salt and pepper. Remove from the skillet.
3. In a medium bowl, beat together the eggs, cheese and thyme with a pinch of salt and pepper. Return the potatoes to the skillet, arranging in an even layer. Top with vegetable mixture and then pour eggs evenly over the vegetables. Drizzle olive oil around the edge of the pan to ensure easy removal.
4. Transfer to the oven and bake for 15-20 minutes, until the eggs have completely set in the center. Serve straight out of the skillet, cut into wedges, or flip onto a serving plate.
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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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Spring Vegetable Frittata
Packed with purple potatoes, sweet mini peppers, leeks and spinach, this easy frittata boasts incredibly fresh flavor.
Ingredients:
8 eggs
5 small purple potatoes, washed and thinly-sliced
4 sweet mini peppers, washed, seeded and chopped
2 leeks, trimmed and thinly-sliced
1 cup spinach leaves, torn into bite-sized pieces
½ cup mustard greens, torn into bite-size pieces
1 tablespoon fresh thyme, chopped
1 clove garlic
2 tablespoons olive oil
Sea salt and fresh ground pepper
Method:
1. Preheat oven to 375°.
2. Heat 1 tablespoon olive oil in a large oven-safe skillet over medium heat. Add the sliced potatoes to the skillet and sauté for about 6 to 8 minutes, until tender but firm. Remove from skillet. Add another tablespoon oil, then add the peppers, leeks, spinach, mustard greens and garlic. Sauté for an additional 1 to 2 minutes or until the greens are just wilted. Season vegetables with salt and pepper. Remove from skillet.
3. In a medium bowl, beat together the eggs and thyme with a pinch of salt and pepper. Return the potatoes to the skillet, arranging in an even layer. Top with vegetable mixture and then pour eggs evenly over the vegetables. Drizzle olive oil around the edge of the pan to ensure easy removal.
4. Transfer to oven and bake for 15-20 minutes, until the eggs have completely set in the center. Serve straight out of the skillet, cut into wedges, or flip onto a serving plate.
Variation: For added bite, try adding ¼ cup crumbled feta cheese to the egg mixture and then bake as directed.
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Poached Eggs Over Braised Greens on Multigrain Toast
Fantastic for lunch, brunch, a snack or supper!
Ingredients:
4 eggs
4 teaspoons vinegar
1 pound braising greens, such as spinach or baby kale
2 tablespoons olive oil
1 tablespoon butter
Sea salt and fresh ground pepper
Multigrain bread, sliced and toasted
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 its 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 three minutes. Gently lift eggs out of the pot and drain on paper towels.
2. Meanwhile, heat the oil and butter in a large skillet over medium-high heat. Add the greens and cook until all are just tender, 4 to 6 minutes. Season with salt and pepper; set aside.
3. To serve, top a piece of multigrain toast with a hearty helping of greens and a poached egg. Season with salt and pepper, and garnish with microgreens.
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