Garden Vegetable Eggs Florentine

In our family, two of us have a “sweet tooth switch” and two of us do not.  You know, the switch that flips when you’ve had enough sweets and you know it’s time to put down the spoon and not even have that last bite.  I have that switch; I prefer savory to sweet, breakfast included.  Breakfast for dinner included.  Throw hash browns into any breakfast for dinner meal and I’m a happy camper!
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Eggs Florentine is the perfect recipe to add garden vegetables.  The eggs and milk are creamy and soft and the summer garden vegetables add a savory note that deepens the flavor of the dish.  After the first bite my husband and I looked at each other and sighed.  Ok, maybe I was doing the sighing, but both of us cleaned our plates–down to the last bite!

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GARDEN VEGETABLE EGGS FLORENTINE

  • Servings: 2
  • Difficulty: easy
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Adapted from Weeknight Vegetarian

INGREDIENTS

  • 3 thick slices of rustic bread, diced into course crumbs
  • thyme (fresh, 2 teaspoons finely chopped, dried, just a few shakes)
  • 1/2 yellow onion, finely diced
  • 2 teaspoons garlic, minced
  • 5 cups mixed greens
  • 2 small to medium zucchini, quartered and sliced into little triangles
  • 1/2 cup grape tomatoes, halved
  • 4 large eggs
  • 1 cup half and half

DIRECTIONS

  1. Preheat the oven to 375F.  Spray two 4-cup baking dishes with cooking spray and place them on a timed baking sheet.
  2. Coat a large sauté pan with olive oil and heat to medium.  Add the bread crumbs, thyme, and salt and pepper to taste, and cook until the bread crumbs are browned and crisp, about 5 minutes.  Pour into a bowl and set aside.
  3. Add another 2 tablespoons of olive oil and heat to medium-high heat.  Add the diced onion, garlic, and zucchini and sauté until the onion is translucent, about 5 minutes.  Add the mixed greens and salt and pepper to taste and toss with tongs until the greens are wilted, about 2-3 minutes.
  4. Evenly divide the vegetable mixture between the two baking dishes.  Crack two eggs into each dish, on top of the vegetable mixture.  Evenly divide the half and half among the dishes, pouring around the eggs, and evenly divide the tomatoes among the baking dishes.  Bake, rotating the baking dishes once, until the egg whites are set and the yolks are slightly runny, about 12 to 15 minutes.
  5. Before serving sprinkle the toasted bread crumbs over top, and salt and pepper, if needed.

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Poached Eggs on Toast

poached eggs on toast

My favorite breakfast when I was little was poached eggs on buttered toast.  Something about that salt-sprinkled cracked egg yolk running over crispy crunchy, sweet, buttered toast–warm, yummy, and comforting.  Whenever I hear those famous chef-folk talk about “umami”, it’s always a somewhat nebulous mystery to me–what do they mean by umami?!  Why do they use the word in the definition?!–that doesn’t help anyone understand what they are talking about when they are licking their lips after downing sea urchin, soy sauce, and other “ocean-y” tasting things.  Is umami like drinking the ocean, or what?!

And then I remembered the salty, homey, earthy taste of poached eggs on buttered toast–and I realized, in my opinion, that’s what umami is!  Not the ocean per se, but that otherwise indescribably melty, homey, hint of salt flavor.

And when you’re all grown up, it’s only right to put something green on that toast, right?!  Homemade toasted 10-grain whole wheat bread topped with smashed lime avocado, sautéed asparagus, fresh tomato slices, poached eggs, and grapefruit sections on the side.


POACHED EGGS WITH LIME AVOCADO AND FRESH VEGGIES ON TOAST

  • Servings: 2-4
  • Difficulty: easy
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You can top your toast with any veggies you’d like–peas, broccoli, etc.; I had fresh tomatoes and asparagus on hand so that’s what I used.

INGREDIENTS

  • bread of choice for toasting
  • 1-2 avocados (1 will be sufficient for 2 slices of toast)
  • 1-2 limes, juiced
  • 1 garden fresh tomato
  • 15-20 asparagus stalks
  • 1 egg per piece of toast

DIRECTIONS

  1. Bring a pot of water to a slow simmer over medium heat.
  2. While water is heating, first, toast bread and butter slices.  Next, trim and sauté the asparagus stalks in olive oil and salt and pepper to taste.
  3. The water should be ready for poaching the eggs at this point.  It’s true what they say–add a splash of vinegar and it will keep the egg white tighter while poaching.  Gently drop the eggs in the water and watch so they don’t over-poach, maybe 3-4 minutes total.
  4. While eggs are poaching, shuck the avocados and smash in a bowl with the lime juice, add salt and pepper to taste.  Slice fresh tomatoes.
  5. Layer toast: lime avocado, sautéed asparagus, one slice of tomato, poached egg, sprinkle with salt and pepper.

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