The Perfect Egg Recipes
Creamy and rich, eggs are one of the world’s finest gifts to the cook, delicious scrambled or poached, baked 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 from Oak Meadows Farm. Also filled with an assortment of egg-friendly pairings—asparagus and walnut pesto, fresh spring greens and edible flowers, hearty multigrain bread and aged Grana-style cheese—plus a bevy of recipe ideas, this box will help you cook the perfect egg.
Here are a few recipe ideas for the week:
Poached Duck Egg Salad with Crispy Fried Shallots
The lovely runny egg yolk becomes the vinaigrette for this beautiful salad topped with crispy shallots.
Crispy Fried Shallots
These crisp little nibbles are wonderful scattered over salad greens, tucked into burgers or sandwiches or served alongside other antipasti with wine.
Roasted Asparagus with Walnut Pesto & Fried Duck Eggs
This easy sheet pan dish is topped with bright lemon juice and our own walnut pesto.
Grilled Baby Artichokes with Lemon & Walnut Pesto
These petite grilled artichokes are a wonderful appetizer.
Fried Duck Eggs Over Roasted Spring Vegetables
Shake up your breakfast routine with this hearty, healthy vegetable hash!
Tagliatelle Pasta with Grana Fonduta & Broccoli Rabe
The sauce for this delectable creamy pasta is crafted from duck egg yolks, Grana-style cheese and crème fraîche.
Glazed Pearl Onions
The longer these cook, the sweeter and more caramelized they will become.
How-To: Peel Pearl Onions
Master the art of peeling these petite beauties in just a few simple steps.
Sautéed Baby Shiitake Mushrooms with Pea Vines and Garlic
This incredibly simple recipe boasts just the right amount of spice, courtesy of red pepper flakes and garlic.
Ingredients:
2 cups baby Shiitake mushrooms, washed and sliced in half if large
1 bunch pea vines, any thick stems removed and torn into 2-inch pieces
2 tablespoons canola, vegetable or olive oil
3-4 garlic cloves, peeled and minced
Pinch red pepper flakes
Sea salt
Method:
1. Heat oil in a large wok or skillet over medium-high heat. Add chile flakes and garlic and cook, tossing, until garlic is barely golden, about 30 seconds.
2. Add pea shoots and mushrooms and cook, tossing often, until pea stems are crisp-tender and leaves are just wilted and the mushrooms are soft and golden, about 1-2 minutes; season with salt and serve.
At Your Leisure Recipes
The flavors of spring continue to delight, this week in a produce-packed brunch featuring a luscious German-style oven pancake topped with our mixed berry preserves and crème fraîche, maple-spiced breakfast sausage and a farm-fresh egg and vegetable frittata. Accented by a sparkling Prosecco, moist cinnamon raisin bread and colorful produce including Romanesco cauliflower, California Gold nugget mandarins and purple potatoes, this breakfast is fit for a leisurely gathering.
Here are a few recipe ideas for the week:
German-Style Oven Pancake
This puffy, light pancake is fit for a crowd—top with our mixed berry preserves and a generous dollop of crème fraîche.
Spring Vegetable Frittata
Packed with purple potatoes, sweet mini peppers, leeks and spinach, this easy frittata boasts incredibly-fresh flavor.
Roasted Romanesco Cauliflower
So simple, so stunning: Use this basic roasting method as a jumping off point for enjoying this crunchy, mellow vegetable.
Honey-Kissed Baby Turnips & Greens
The real star of this simple side are the tender greens!
