Notes from Maggie's Farm: Search results for eggs

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Tips for Tuesday
Let's Talk About Eggs

Eggs, eggs, EGGS.

We farmy/freshy types really like our farm fresh eggs.

Vendors can not bring enough to satisfy the desires of the farmers' market-goers. Can't. Get. Enough.

Me neither. The thing I miss most about the farm is my chickens. Plenty of folks hate chickens. I just don't get it. They are easy and prolific. They more than earn their keep. They eat any.darned. thing.

They made music of my mornings. Even my friend, Kristin, the beauty and brains behind the fun and fabulous Mad Betty, misses my chickens. We agreed. Best eggs we ever had.

Some surveys and blind studies indicate that those eggs were no different in taste, texture, or nutrition, than battery-collected, mass produced eggs.

I don't care. If it's all in my head as they suggest, then it's just in there for good. Possibly it's an opinion nourished by a distaste for the mass production process. Perhaps. Doesn't matter. My brain likes the farm fresh egg. Better.

Farm fresh eggs often sport naturally-occurring flaws. There is A LOT OF FEAR surrounding naturally-occurring flaws.

Frequently Asked and Asserted.......

Ewe! What's that WHITE STRINGY THING?!?

The white "stringy thing" you often see attached to fresh eggs is chalazae. It anchors the yolk to the egg. As an egg matures, the chalazae dissolve, so the absence of chalazae correlates to a loss of freshness. Remove it for cosmetic sake in custards or dressings, if you wish. Otherwise, it will dissolve as it cooks, and has no effect on flavor.

Is it a baby?!? Is it on it's way to becoming a baby?!? Ewe, ewe EWE!

Nope, it's not a baby. See above. And while on that subject...

You have a ROOSTER! I can't eat FERTILIZED EGGS! OMG!

Well, you could. Fertilized eggs are fine to eat--in fact some people consider them to be healthier than unfertilized eggs. It is impossible to taste the difference, and improbable that you'll see the difference between a fertilized and non-fertilized egg with the naked eye. Eggs will only develop and hatch if incubated, either by a hen or in a man-made incubator. If eggs are gathered regularly, they will never develop.

What's that BLOOD ON MY YOLK?!?

Contrary to popular concern, these tiny spots do not indicate a fertilized egg. Rather, they are caused by the rupture of a blood vessel on the yolk surface during formation. As an egg ages, the yolk takes up water from the albumen to dilute the blood spot so, in reality, a blood spot indicates that the egg is fresh, and safe to eat.

Why is there POOP ON MY EGGS?!?

Likely not poop. More likely it's mud, from being tracked over by the ladies of the coop. And there is actual benefit to not washing. Washing eggs removes the cuticle, or 'bloom', which protects the interior contents from the entrance of bacteria. By blocking the pores, the cuticle helps to preserve freshness and prevent bacterial contamination of the contents. Wipe if you must, but be forewarned; it's best to leave eggs in their carton, washing each egg, well, just prior to use.

I want BROWN EGGS. They are BETTER!

Chalk one up to psychology, there, my friend. I prefer the colored shells for the sake of pretty, but shell color has no effect on nutrition or flavor. It's like hair color in humans. Really makes very little difference in personality. (Well, except for you crazy-wild redheads. :} )

I think these eggs are bad. THE YOLKS ARE DEEP GOLD! And kinda THICK!

The color of an egg's yolk is directly related to the diet of mama. Chickens who free-range, that pasture on dark greens and bugs and such, along with those fed a diet rich in corn, alfalfa meal, or foods with high yellow-orange pigments, will produce eggs with yolks deep golden in color. I think they taste best, but science says that's all in my head.

I can be a little hard-headed.

READ MORE

Busy Cooks: Testing Eggs
Hobby Farms: Getting Good Eggs
Food Lab: Do 'Better' Eggs Really Taste Better?

tips for tuesday
the year of the snake: chinese tea eggs

Chinese tea eggs are a common snack, found in street-side stalls, convenience stores, and home kitchens all over the country. Popular and economical, they are enjoyed warm or cold, at a table, or on the go. They are especially popular, here in America, and abroad, during the Chinese New Year celebration, signifying wealth, prosperity, and fertility.

They are quite simple to make. Tea eggs are traditionally made with Pu-erh tea, and are simmered, after boiling, in the seasoned tea for a few hours. This makes an egg with a yolk cooked harder than we prefer, and with a bit of a musty taste, due to the type of tea. We wanted to play around with the recipe, and put our own touch on it, so we took a few liberties with spice mixture and tea variety, as well as adjusting cooking times and methods. We even chose to use a few duck eggs in the mix, and they had the richest yolks of all, though they did not marble as well, due to their thicker membranes.

Our eggs did come out differently, and we were delighted with the results--so much so that we ate them all in one sitting. The marbling was less intense, and the flavor was a little brighter, and less salty. I think you'll like them.

If you can keep from gobbling them all in one sitting, try a simple egg salad (we used only eggs and a light mayonnaise, seasoned with black pepper) for a fresh, new twist on an old standby.

For 6 eggs, bring a pot of water, large enough for eggs to float in freely, to a boil. Add eggs and return to boil. Time for 8 minutes, thereafter. (Is this method new to you? Wait 'till you see how easy it makes these eggs to peel. My husband taught me this and I've used it to boil, and peel, perfect eggs every time, since.) Remove eggs and place under cold running water until cool enough to handle.

Return saucepan of water to a simmer. Add 1/4-1/2 cup soy sauce, 1 cup of Thai tea leaves (or 4 bags black tea, for traditional version), 2T cracked red pepper, 1/2c brown sugar, and 3-5 star anise. Crack eggs on a hard surface, until well-crackled all over. The more you crack, the more intricate the design will be. Gently place eggs into simmering liquid, and remove from burner. Let sit until pan comes to room temperature, and refrigerate. Allow eggs to soak in the liquid overnight, or as long as 1-2 days for stronger flavor and effect. Remove from liquid, wipe off, and carefully peel.

Enjoy your little eggy treasures immediately, or for those of you with more discipline, they can be refrigerated for 5-7 days.

A few notes:

If you're raising your own chickens, or purchasing fresh eggs from a local farmer (and if you are, you probably already know this) using your freshest eggs will do nothing more than cause you to pull most of your hair out when attempting to peel. Eggs that are at least a week or two old will make the job so much more pleasant. And adding 2 teaspoons of baking soda to the boiling water is reported to make the job easier, as well.
Thai tea leaves, while a delicious substitution that we will adopt, have an orange hue, and makes a tea egg more delicately patterned, as you can see in the pictures. Black tea will yield a much darker pattern, if you so desire.
Play around with the seasonings to get your best flavor. See links below for traditional spices, and methods, used.

the year of the dragon: chinese tea eggs

tips for tuesday

notes from maggie's farm

Chinese tea eggs are a common snack, found in street-side stalls, convenient stores, and home kitchens all over the country. They are a popular and economical snack, eaten warm or cold, at a table, or on the go. They are especially popular, here in America, and abroad, during the Chinese New Year celebration, signifying wealth, prosperity, and fertility.

Our eggs did come out differently, and we were delighted with the results--so much so that we ate them all in one sitting. The marbling was less intense, and the flavor was a little brighter, and less salty. I think you'll like them. If you can keep from gobbling them all in one sitting, try a simple egg salad (we used only eggs and a light mayonnaise, seasoned with black pepper) for a fresh, new twist on an old standby.

For 6 eggs, bring a pot of water, large enough for eggs to float in freely to a boil. Add eggs and return to boil. Time for 8 minutes, thereafter. (Is this method new to you? Wait 'till you see how easy it makes these eggs to peel. My husband taught me this and I've used it to boil, and peel, perfect eggs every time, since.) Remove eggs and place under cold running water until cool enough to handle.

Enjoy your little eggy treasures immediately, or for those of you with more discipline, they can be refrigerated for 5-7 days.

A few notes:

If you're raising your own chickens, (and if you are, you probably already know this) using your freshest eggs will do nothing more than cause you to pull most of your hair out when attempting to peel. Eggs that are at least a week or two old will make the job so much more pleasant.

Thai tea leaves, while a delicious substitution that we will adopt, have an orange hue, and makes a tea egg more delicately patterned, as you can see in the pictures. Black tea will yield a much darker pattern, if you so desire.

Play around with the seasonings to get your best flavor. See links below for traditional spices, and methods, used.

meatless mondays

eggs!

good morning. we hope you've enjoyed a glorious weekend. i'm thinking we've got a lot of hard boiled eggs on our hands out there. here, well there are always lots of eggs from maggie's farm. we sell them and we eat a lot of them and find they make it so easy to make meatless meals delicious and satisfying. they cover a multitude of culinary 'sins', not the least of which is the ability to camoflauge the healthy, but not exactly adored (like say, mustard greens,or tofu, for some). i didn't realize just how much i loved eggs until i started raising chickens. our's are free range hens whose diets include grasses, grains, bugs and worms, fresh veggie scraps, (and the occasional tomato plant) which produces a rich and full-flavored egg that satisfies so well that a poached egg and a piece of home baked toasted bread is the most glorious breakfast of all. imagine how thrilled we were to hear that undeservedly, eggs had actually been given a bit of a bad nutritional rap, afterall.

right about now, your gardens and your produce departments should be teeming with greens. greens of every kind! spinach, cabbages, chard, collards, mustard greens, turnip greens, kale, sorrel, watercress, lettuces, it's green all over! so packed with nutrients that every diet should include at least one serving every day. eggs and greens are great companions, and add the yummy goodness of potatoes and a little cheese and you're on your way to a nutritious, delicious, hunger-busting, seasonal meal that takes advantage of the bounty of the season.

spring bounty gratin with egg, potato, and greens

ingredients

for sauce

3T all purpose flour

2 and 1/2 c 2% milk, divided

1 and 1/2 c of your favorite cheese (grated swiss or goat cheese are our favorites)

2t dry mustard

cayenne pepper (optional) and salt, to taste

for casserole

6 hardboiled eggs, chopped

8 c greens of your choice, rinsed and trimmed

2 c boiled fingerling potatoes, chunked

1/2 c finely chopped sweet onion (or more, if you're an onion lover)

1/2-1 c additional cheese, for topping

vegan adjustments: you can substitute coconut milk for cow's milk, firm tofu for boiled eggs, silken tofu with nutritional yeast for the cheeses in the sauce, and either a 'chreezy substitute' for, nutritional yeast alone, or omit the cheese topping.

preparing sauce

whisk flour with 1/2 cup milk in a small bowl until smooth. heat the remaining milk in a small saucepan over medium-low heat until steaming. add the flour mixture and cook, whisking constantly, until the sauce bubbles and thickens, about 4 minutes. remove from the heat; stir in cheese, dry mustard, cayenne (if using) and salt. (for more hints for making a perfect cheese sauce, visit this article on allrecipes.com)

preparing casserole

combine eggs, greens, and potatoes in casserole dish. gently blend in cheese sauce. correct seasonings. top with remaining cheese. cover with foil.

bake at 350 degrees for 40 minutes, or until bubbly. remove foil and allow cheese to lightly brown. remove from oven and allow to rest for 10 minutes. serve warm. serves 6.

you might take advantage of the freshest of lettuces this season by serving this casserole alongside a salad of lettuce, scallions, herbs, and sweet peas, with a buttermilk dressing. now that makes for a fresh and fabulous, seasonal meal.

from maggie's farm free range, organically-raised eggs

4./dozen

the keeper of the flock

thank you for dropping by today!

the golden-yolked treasure; fresh eggs

saturday special
notes from maggie's farm

Sometimes, we get a little fancy around here. We create dishes in our heads full of wild imaginings and a laundry list of ingredients. We experiment with the newest "in" foods-- pork belly, braised ramps, blood orange vinaigrette. We get crazy. Crazy good, but crazy, still.

And then, as we're whipping these dreamy things up that require all of our skill, most of our time, and much of our money, we look out the back window and see what is the finest of all the food we enjoy. A yard full of chickens who lay golden-yolked, beautiful treasures. Eggs.

I could show you a hundred ways to cook eggs. But why should I when I learned the basics from the two most revered chefs I know, and you can, too!?! When I want to know how to cook the basics perfectly, I start looking through my Mastering the Art of French Cooking, or The Art of Cooking for my favorite techniques.

I never met an egg I didn't like. But I'm here to tell you until you've had scrambled eggs a la Julia Child, you haven't had scrambled eggs. My childhood scrambled eggs (which my brother ate with ketchup, no lie) bore no resemblance to the silken treasure that are Julia's eggs. I had no idea that they could melt in your mouth. Who needs bacon or sausage or hashed browns? A piece of lightly buttered toast and a saucerful of Julia's scrambled eggs are the most elegant and indulgent breakfast I can imagine.

Enjoy these two masters. Twentyish minutes that will change your egg-eating life. (isn't Hulu amazing??)

Or perhaps boiled, or an omelet, or a fritata, or eggs benedict, or......

Farmers Market Favorite
Duck Egg Omelet | Crabmeat | Caramelized Onion | Chevre | Microgreens

The past weekend in Austin was stunningly beautiful-- sunny and surprisingly temperate for a Texas September-- just enough encouragement to remind us that, indeed, it will fall below 90 degrees some day. I spent time at two of our Texas Farmers' Markets, chatting up the marketeers and convincing folks to give something new a try. I think I made believers out of several food-loving patrons with a chef demo comparing chicken and duck eggs, offering a tasty bite to sample and test our collective theories.

Have you tried duck eggs? I may have been forever and firmly in the heck no category prior to raising ducks on my farm a few years back. By default, first, and by my stellar palate, after, I became an enthusiastic fan of the big golden-yolked treasures. I know a few who turn their noses up at the thought-- oh you know who you are!--assuming that the egg will taste gamey, like duck meat occasionally does. My experience suggests there is a slight difference-- but not at all gamey. Duck eggs taste richer, and cooked, are a bit fluffier, likely because there is a greater ratio of yolk to egg white in duck eggs as opposed to chicken and their relative water content is lower. They are larger than chicken eggs, from slightly larger, to markedly so, and ounce for ounce, they are a bit higher in calorie and cholesterol count, but also higher in protein. They are an excellent source of Omega-3 and monounsaturated fat, a good fat found also in avocados, olives and nuts.

Below, find a quick and easy, but delightfully decadent Duck Egg Omelet, filled with products sourced solely from the market. Duck eggs from Belle Vie Farm and Countryside Farm, claw crabmeat (swooon) from K&S Seafood, chevre from Pure Luck Dairy, and microgreens from Joe's Organics. These items are available seasonally in Texas right now. Visit your city's farmer market to source wholesome, top quality choices of each ingredient in your region.

C'mon. Take a walk on the wild side you culinary rebel. Step away from the usual and ordinary, and try a duck egg! Crack that shell...and Whip it good!

DUCK EGG OMELET
CRABMEAT | CARAMELIZED ONION | CHEVRE | MICROGREENS
Serves 6

Ingredients

½ stick unsalted butter
2 large yellow onions, halved, and sliced into uniform half-moons
1 dozen duck eggs
¼ cup half & half, divided
½ pound claw crabmeat
4 ounces chevre
½ cup trimmed arugula, or favorite, microgreens
Salt and Pepper, to taste

Caramelize Onions

In a medium omelet pan or skillet, melt 2 tablespoons unsalted butter over medium heat. Add sliced yellow onions. Stirring frequently,allow onion to very slowly brown until golden, about 20 minutes.

Assemble Filling

Prepare 3 small bowls, each, containing claw crabmeat, chevre, crumbled, and microgreens, trimmed.

Mix Batter

In a large mixing bowl, crack eggs. Add about half of the half & half. Fold in caramelized onions. Salt and pepper full surface. Mix well.

Now, you're going to have to hold your mouth jussst right. See? Like kind of goofy and off kilter. Yeah, that's it. Perfect.

Prepare omelet

In a medium omelet pan over medium heat, melt 2 tablespoons unsalted butter. Add enough batter to cover the bottom of the pan (about ½-1 cup). Allow to bubble and set, leaving untouched. When edges firm, slightly lift the edges, gently, tilting the pan and allowing still-liquid batter to run under the solid egg. Add crabmeat and chevre to one half of the omelet. Cook until top is just under being fully set (the heat of the folded top will help finish cooking the interior without overcooking, which makes for a tough omelet). With a sturdy spatula, carefully slide under half, tilting pan slightly, and gently cover the opposite half and filling. Remove from heat when bottom is browned, slightly. Garnish with microgreens. Serve.

Interested in eating locally, seasonally and sustainably? If you're in the Austin area, please stop by for a chat at the Texas Farmers' Market's Lakeline and Mueller locations, where I demonstrate ways to use that bountiful market basket of wholesome ingredients to get the most bang for your buck, and produce delicious meals simply, affordably, deliciously. Please consult the market calendar for upcoming appearances. I'd love to visit with you there!

Farmers Market Favorite
Egg Salad for Grown-Ups

Say a certain long-eared mythical creature has dropped by with a dozen or so colorful hard-boiled treasures dropped by over the weekend. The children in your family may have raced around a yard and unearthed the jewel-toned treats and exulted in their success for maybe an hour....then concentrated their attention to the treats that accompanied the hunt. A basketful of candy, wrapped in bright spring-colored attention-getting labels, too sweet for the more mature palates in the house. When I was ~~a young mother~~ the Easter Bunny, I might have been tempted ~~to steal~~ ask politely for a few jelly beans-- red ones, please, or Smartees-- green ones please, or seasonal pastel M&Ms with almonds-- pink ones, please, but it was really the more savory and satisfying that I preferred-- those REAL EGGS.

When I ~~distracted the girls long enough to nab the booty~~ ~~got my hands on~~ asked politely for those golden yolked goodies, my first order of business was a bonafide adult egg salad. I'd fill it, not with that cloying sweet pickle relish, but as many fresh green herbs and crunchy vegetables I could get my hands on, and pile it high NOT on delicate and puff cloud white bread, but a dense, whole grain rye or seeded slice, maybe toasted if ~~I had enough time before the theft was discovered~~ the girls were contentedly reading the special book the Bunny chose yearly for each, studding the sandwich with additional veggies where they'd fit. I'd ~~hide in a closet~~ retire to a quiet corner and ~~hunch greedily over my ill-gotten gains~~ recharge with a languid lunch and a ~~pitcher of mimosas~~ cup of tea after the morning's festivities.

This was no ordinary egg salad sandwich. This was an adult egg salad for grown-ups.

Over the holiday weekend, I prepared this particular incarnation at the Texas Farmers' Market at Lakeline, with slight variations the next day at the Texas Farmers' Market at Mueller. So well received were each versions that several vendors sold out of their particular ingredient, and there was a definite dent in the dill at both markets.

Each ingredient in this salad was sourced directly from the market vendor, and no other ingredients "from the outside" made the cut. Completely market-driven, to my delight this vegetable-packed, healthy and sophisticated egg salad was a smash success with market-goers, who scurried off with the recipe in their heads and these ingredients in their totes:

One dozen OrganicareFarms eggs, hard boiled

1 jar Stellar Gourmet Pecan Alioli*

1 bunch thin asparagus spears, stems finely sliced (Hairston Creek Farm)

1 bunch young carrots, peeled and sliced thinly, with carrot top greens chopped and large stems removed (Johnson’s Backyard Garden)

1/2 bunch fresh dill, chopped finely (Johnson’s Backyard Garden)

Optional salt, additional olive oil, if needed (Texas Hill Country Olive Company)

In a large mixing bowl, grate boiled eggs with a large-holed grater. Fold in remaining ingredients. If too dry, add just enough olive oil to bind ingredients together. Serve on a slice of hearty, whole grain bread, perhaps toasted, dressed with additional seasonal vegetables of your choice tucked under a generous sunny mound of salad.

At the Texas Farmers’ Market at Mueller, I substituted Stellar Gourmet’s wildly popular Poblano Ranch Dressing for their pecan alioli*, which they sold out of the previous day to eager samplers, and nutritional powerhouse dandelion greens, chopped finely, from JBG Organic in place of the asparagus that was swept up by eager sandwich makers on Saturday.

* Alioli is similar to the more familiar aioli in flavor, but traditionally contains no egg, thus making it suitable for vegans. If you aren't a local, or simply prefer to start from scratch, a great beginning is this aioli, made in home.

Find tips for boiling eggs, including not boiling the boiled eggs, at the following links:

The Kitchn: How to boil perfect eggs every time

Serious Eats: Perfect Steamed Boiled Eggs

Alton Brown: Baked Eggs (video)

FARMERS MARKET FAVORITE
Curried Shrimp & Kohlrabi Remoulade

Whether you're looking for a creative way to cheer on your team with something a little more elegant than the tried, but maybe tired, old standbys, or perhaps hoping to charm a Mardi Gras celebration with a little Creole culinary cred, this Curried Shrimp & Kohlrabi Remoulade, a seasonal spin on a classic, will nestle it's way into your favorite party food repertoire.

Prepared this unseasonably sunny and beautiful weekend at the Texas Farmers' Market at Lakeline, this salad-turned-celebration proved to be a big crowd pleaser. The standard dish was prepared a bit unconventionally with all seasonal and local products on hand at the market. If you, unfortunately, do not have access to such seasonal bounty, the more traditional version will still allow you to enjoy this cook's favorite salad, which you can find at Mardi Gras Eats: Shrimp Remoulade, from the archives.

Curried Shrimp & Kohlrabi Remoulade

Serves 6

Ingredients

Dressing, below

1# shrimp, peeled and deveined

1T curry powder

1T salt

Water

2 bulbs kohlrabi, grated

1 bunch young spring onions, sliced

2 hard-boiled eggs, sliced (for garnish and lettuce cups)

Individual lettuce leaves

Dressing

¼ cup pecan alioli

¼ cup extra virgin olive oil

¼ cup Dijon mustard, to taste

1 tsp, to taste, hot pepper sauce

Salt, to taste

3 hard-boiled eggs, grated

Bring a large boiling pot of water (enough to cover shrimp by several inches), seasoned with curry powder and salt, to a boil. Add peeled, deveined shrimp and turn off heat. Allow shrimp to heat until opaque and slightly yellow-orange, about 2-3 minutes. Place in a bowl of ice water to chill. Remove and drain.

Bring water back to the boil. Gently transfer 5 eggs, and let boil for 8 minutes. Remove from water, crack slightly, and add to ice water. Let chill for about 5 minutes before peeling. Chop 3 eggs for dressing. Slice remaining 2 eggs for garnish.

Combine all dressing ingredients. Add shrimp, chopped or whole according to preference, Sliced Onion, chopped eggs, and grated kohlrabi. Fold gently, adjust seasonings, and chill for about 30 minutes before serving in, or alongside, lettuce leaf cups.

Ingredient Notes: At the market each weekend, I source almost completely from the vendors. That means every item is in season, and condiments and prepared foods are minimal. Some items that are available at the Texas Farmers’ Markets may not be available in your area, however this standard Shrimp Remoulade recipe from the archives will help you get the dressing just right no matter where you find yourself cooking and dining.

Vendor Notes: JBG Organic—lettuce, spring onions, and kohlrabi, Yummy Farms—Americauna hen eggs, K & S Seafood—fresh Gulf shrimp, Stellar Gourmet Foods—Pecan Alioli, Fig Dijon Mustard, Hot Sauce

Nutritional Data

Farmers Market Favorite
Winter Vegetable Hash with Duck Egg
Sweet Potato | Brussels Sprout | Mushroom | Scallion

Did you resolve to make Mondays meatless this year? Maybe watch your calories? Eat more vegetables? Keep it local? Eat in season? Support local farmers? Keep it simple, yet sophisticated?

We hit all of the bases this weekend at the farmers market with this Winter Vegetable Hash with Duck Egg, and we fought off the winter blues and the common cold, to boot! This simple dish boasts off-the-chart vitamin and nutrient counts and satisfies the appetite fully at under 500 calories. (Find full nutrition values with and without the egg, below.)

Click and Clack, formerly From Maggie's Farm

DUCK EGGS. This girl loves her duck eggs. And she really misses her ducks. But lucky for Texas Farmers' Market shoppers and me, vendor Belle Vie Farm and Kitchen offers duck eggs, charcuterie, and more. Below, find links to the recipes we've developed from this fortuitous resource, and learn more about duck eggs, here.

WINTER VEGETABLE HASH WITH DUCK EGG
Sweet Potato | Brussels Sprouts | Mushroom | Scallion
prepared for the Texas Farmers' Markets
Serves 4

Keep vegetable flavors bright and fresh by cooking each, separately, before combining at the end. Be cautious about crowding the pan-- give vegetables a little room, and a little time before stirring, and they'll reward with slight caramelization that amps the flavor exponentially. If time is short, get out 3 pans and juggle them all at once! (But do take the time to collect and prepare ingredients prior to cooking or you'll find yourself in the weeds mid-dish.)

4T grapeseed oil, divided, approximately

4 small sweet potatoes, cubed

1t dried rosemary

Sea Salt, to taste

1 pint brussels sprouts, trimmed and halved

1t dried thyme

Sea Salt, to taste

2 cups mixed mushrooms, sliced

1 bunch scallions, sliced, whites and green tops separated

Sea Salt and freshly ground black pepper, to taste

4 duck eggs

Preheat broiler.

Lightly coat a heavy skillet with grapeseed oil and heat to shimmering. Add cubed sweet potatoes and rosemary. Sauté, stirring infrequently to allow slight browning, until fork-tender. Season with sea salt to taste. Remove from pan and reserve.

Add grapeseed oil to pan to cover, if necessary. Bring oil back to a shimmer. Add brussels sprouts and dried thyme. Sauté, stirring infrequently to allow slight browning, until fork-tender. Season with sea salt to taste. Remove from pan and reserve.

Add grapeseed oil to pan to cover, if necessary. Bring oil back to a shimmer. Add sliced mushrooms to pan. Sauté, stirring infrequently to allow slight browning. Add sliced scallion whites, and continue sauté, stirring to keep from sticking to the pan, until onions are wilted. Correct seasonings with sea salt and freshly ground black pepper.

Return sweet potatoes and brussels sprouts to pan with mushroom and scallion. Toss well to mix. Break duck eggs into hash, spacing into equal quarters of the pan. Season egg lightly with sea salt and black pepper. Broil under element of oven until whites are set. Remove from oven and garnish with sliced scallion greens.

+++++++++

Click on photo to enlarge

Texas Farmers' Markets vendor resources:

JBG Organic-- sweet potato, brussels sprouts, scallion
Kitchen Pride Mushroom Farm-- shiitake mushroom, baby bella mushroom
Belle Vie Farm and Kitchen-- duck eggs

Also find the following recipes featuring products from Belle Vie Farm: Duck Egg Omelet | Crabmeat | Caramelized Onion | Chevre | Microgreens, Summer Melon Salads (featuring duck breast proscuitto). Peach Basil Salad with Duck Sausage, and Spring Duck Sausage & Brussels Sprout Salad with Cherry & Pecan.