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in the ranger kitchen {4} & eggs in a nest

In yet another example of the slower pace of summer life, it’s been almost two months since I’ve given you a peek into our kitchen. We are enjoying the bountiful array of summer foods. Now that I’m so far north in Boston, I’m growing accustomed to eating what I used to know as spring foods as late as July or even August. This year that season started a few weeks earlier because of our warm winter/spring. Let the food parade begin!…
Blueberries in everything! with sweet tea (sweetened with mint simple syrup

imageCold asian noodles and a “green” smoothie (purple because of berries)

Best. Dessert. Ever. Berries and cream.

Radishes the French way (salt and butter), jalepeno goat cheese with quince jelly and crackers

AWESOME burritos: crockpot carnitas with greens and hot sauce

Chicken salad and a half-sour pickle

Chorizo con papas and eggs in a nest (recipe below)

Eggs in a nest is an idea I have been wanting to make for a long while. A runny egg makes just about any meal better, and I’ve been adding one to many of my recent plates. You don’t even really need a recipe if you understand the notion of being able to poach an egg just by steaming it over the top of another sauteeing food. But since I was apprehensive about making it at first, I’m guessing others are as well. I was inspired to make this dish by the original recipe in Animal, Vegetable, Miracle.

eggs in a nest
serves 2 (can easily be multiplied)

1/2 bunch of kale or other leafy green (mustard greens, chard, etc), chopped in 2 in. pieces
1 clove of garlic, minced
1 small onion, diced
1 tsp. rendered bacon fat or oil
2 eggs
dash of salt, pepper, and pimenton (smoked Spanish paprika)

Saute onion in bacon fat/oil in a large skillet over medium heat for five minutes until translucent. Add garlic and cook two minutes. Rinse kale and add it, still dripping wet, to skillet and cover; cook for five minutes. Shape kale into two nests and crack eggs into each nest, keeping yolks whole. Recover the skillet and allow to poach for about four minutes. Season to taste. Eggs will be medium (i.e. runny yolk), which is the perfect accompaniment for crunchy veggies, spicy chorizo, and velvety potatoes. Mmmmmmm.

Editor’s note: This post is part of Monday Mania

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