spring eggs

clay egg crate, thrifted

I found the above egg holder at the Clackamas Goodwill a couple months ago for $3, which made me inordinately happy, though since I prefer brown, free-range hens and their eggs to white (something about pasty, caged chickens), technically a white ceramic crate would better contrast with brown eggs. But I found a clay crate instead (though haven't yet come across its like online for sourcing) and that's okay.

For Monday brunch, I made a modified Spanish omelette/tortilla, inspired by Anna Thomas' in The Vegetarian Epicure, Book Two, pages 268-69.

  1. Wash the last of the small, "new," now-limp fingerling potatoes dug up from the garden beds last October, removing their protruding eyes, peeling off any noxious green skins, and cutting them into small dice.
  2. Chop an onion, and slide the potato and onion parts into a pan sizzling with olive oil.
  3. Add a generous dash of paprika, a handful of crumbled garden oregano (dried and plucked last summer), sea salt, and fresh-ground pepper.
  4. Cover the pan, stirring when remembering to limit sticking.
  5. Smear a dab of butter around a round, low, white baking dish with one's fingers.
  6. When the potatoes are tender, scrape the mixture into the casserole and mingle among the spiced potatoes and onion a chopped hunk of leftover cheddar.
  7. Beat six brown eggs with more salt and fresh pepper and pour the eggs over the casserole. (Rinse and save the shells in a small, plastic-lidded, stainless-steel bowl kept at the back of the fridge).
  8. Bake for 20-25 minutes at 350 degrees, until the eggs are puffed and bubbly and no longer runny, as detected with judicious knife thrusts.
  9. While the omelette is baking, run down to the garden beds, pull some weeds, and scatter months of accumulated, lightly-crushed eggshells around the kale starts bought and planted too late in the summer to have provided any real leafy-green winter bounty and which the slugs have already begun chomping on. (Ideally, the sharp-edged shells will provide slug deterrence and eventual post-decomposition soil calcium.)
  10. Let the omelette rest for five minutes and then eat while blogging and drinking yet another cup of microwaved café au lait.

eggshells on kale

egg-yolk daffodils

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