The Perfect Egg Recipes

Creamy and rich, eggs are one of the world’s finest gifts to the cook, delicious scrambled or poached, whisked or fried. Thus, this week’s delivery is devoted to the glorious egg, and an extra-special one at that, too, with decadent oversize duck eggs. Filled with an assortment of egg-friendly pairings—multigrain bread, Hedgehog mushrooms, a bevy of beautiful spring greens—plus, pear vinaigrette and our housemade bread pudding, not to mention recipe ideas, this box will help you craft the perfect egg.

Here are a few recipe ideas for the week:

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.

Fried Duck Eggs Over Roasted Spring Vegetables
Shake up your breakfast routine with this hearty, healthy vegetable hash!

Honey-Kissed Carrots with Sea Salt
The opposing flavors of sweet honey and flaky sea salt balance this beautiful side.

Whole-Roasted Cauliflower
This dish can’t be beat for presentation, served whole and topped with olive oil and sea salt.

Carrot and Apple Slaw with Poppy Seed Dressing
This refreshing, brightly-colored slaw is a snap to do-ahead.

Italian Parsley-Caper Vinaigrette
This adaptation of the pungent vinaigrette from Joshua McFadden’s Six Seasons: A New Way with Vegetables is magical drizzled over roasted cauliflower!

Roasted Pink Cipollini Onions
These tender little onions are fabulous mixed into scrambled duck eggs.

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.

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)

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.

Winter’s Best Recipes

This week’s delivery celebrates the season’s freshest offerings, from a comforting soup crafted from locally-foraged wild mushrooms and our signature chicken stock to two varieties of kale to toss in a salad with Cara Cara orange vinaigrette. Complemented by produce both savory—Delicata squash, baby radicchio and leeks—and sweet (like citrusy lemons and Lady apples), plus pumpernickel bread, farm-fresh eggs and even muffins, this menu is bursting with hearty flavor.

Here are some recipe ideas for the week:

Mixed Kale Salad with Cara Cara Orange Vinaigrette
Tossed with a sweet citrus dressing, this bright and fresh salad pairs beautifully with this week’s soup.

Frizzled Leeks
These crispy leeks are a wonderful garnish for this week’s soup.

Carrot & Apple Sauté with Rosemary
This beautiful side dish sings of fresh flavor!

Savory Roasted Squash, Two Ways
After roasting, this side is topped with either fresh thyme, honey and walnuts, or hazelnuts and blue cheese, for a spectacular finish.

Sautéed Apples
Kissed with fragrant cinnamon and brown sugar, these apples are a lovely side.

Rosemary-Honey Marinated Oranges
Crafted with sweet honey and fragrant rosemary, these oranges are incredible served with ice cream for dessert!

Pasta with Hedgehog Mushrooms and Chard

This week’s signature dish, with locally-foraged mushrooms, shallots and diced pancetta.

½ pound hedgehog mushrooms
4 tablespoons olive oil
2 tablespoons butter
1 shallot, finely minced
2 cloves garlic, finely minced
4 ounces diced pancetta(optional)
1 bunch chard, chopped into 1 inch pieces
½ cup red or white wine
1 cup stock or water
Parmesan cheese for grating
Red pepper flakes (optional)
Sea salt and fresh ground pepper

1. Gently brush and clean mushrooms. Sauté mushrooms in butter and olive oil until golden. Add minced garlic and shallots and pancetta (if desired) and continue to sauté until garlic and shallot is opaque.

2. Add chopped chard and continue to sauté, stirring until chard is just cooked. Deglaze pan with a little wine and water or chicken stock. Test for seasoning add salt and pepper to taste. Toss mixture with hot pasta and serve immediately

Variations: This dish is also wonderful topped with fresh chopped herbs; ricotta cheese; chopped pistachios or pine nuts; or, asparagus instead of chard.

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