Garden Greens With Chopped Eggs And Whole Herbs Recipes

PEPPERY, CREAMY GREENS WITH EGGS

Steps:

• Using a fork, mix cream and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a small bowl or a 2-cup measuring glass until salt is dissolved, then stir in broth. Set aside.
• Heat 2 Tbsp. oil in a large skillet with a lid over medium. Add onion, garlic, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt and stir in the salt well with a wooden spoon (this will help onion release it's moisture, making sure it cooks but doesn't brown). Cook, stirring often, until softened and translucent, about 5 minutes.
• Add 1 Tbsp. water to pan followed by half of greens, stirring well (you want to get some of the greens in direct contact with the bottom of the pan). Cook, stirring occasionally, until wilted, about 3 minutes. Mix in remaining greens and cook, stirring occasionally, until wilted, about 3 minutes.
• Reduce heat to low and pour half of reserved cream mixture over greens mixture. Using wooden spoon, make 4 wells in greens mixture, spacing evenly apart. Crack an egg into each well and pour remaining cream mix over eggs. Cover pan with lid and increase heat to medium-low. Cook until eggs whites are almost entirely opaque but yolks are still runny, about 5 minutes. Remove pan from heat and let sit, still covered, until whites are completely cooked, about 2 minutes. (If the bottoms of the eggs seem to be cooking faster than the tops, just turn off the heat, keep the lid on, and cook the tops with the residual heat. If you want more firm egg yolks, just simmer or keep the lid on for a little longer.)
• Sprinkle with sea salt and pepper and drizzle generously with oil over the top. Serve with toast.

HERBED-BAKED EGGS

Steps:

• Preheat the broiler for 5 minutes and place the oven rack 6 inches below the heat.
• Combine the garlic, thyme, rosemary, parsley, and Parmesan and set aside. Carefully crack 3 eggs into each of 2 small bowls or teacups (you won't be baking them in these) without breaking the yolks. (It's very important to have all the eggs ready to go before you start cooking.)
• Place 2 individual gratin dishes on a baking sheet. Place 1 tablespoon of cream and 1/2 tablespoon of butter in each dish and place under the broiler for about 3 minutes, until hot and bubbly. Quickly, but carefully, pour 3 eggs into each gratin dish and sprinkle evenly with the herb mixture, then sprinkle liberally with salt and pepper. Place back under the broiler for 5 to 6 minutes, until the whites of the eggs are almost cooked. (Rotate the baking sheet once if they aren't cooking evenly.) The eggs will continue to cook after you take them out of the oven. Allow to set for 60 seconds and serve hot with toasted bread.

EGG SALAD AND GREENS WRAP

Steps:

• Cut the eggs in half and remove and discard two of the yolks if desired. Combine the chopped eggs, herbs, and fennel or celery in a large bowl and season to taste with salt and pepper.
• Whisk together the vinegar, lemon juice, mayonnaise, mustard and yogurt. Season to taste with salt and pepper. Toss with the egg mixture. Set aside.
• Bring a large pot of water to a boil, salt generously and add the greens. Blanch for 1 to 2 minutes and transfer to a bowl of cold water, drain and squeeze out excess water. Alternatively, steam the greens in a steamer basket over an inch of boiling water for 2 to 3 minutes, until tender. Remove from the heat, rinse and squeeze out excess water.
• Lay a piece of lavash on your work surface horizontally (the long edge is closest to you). Measure about 2 inches in from the left edge and arrange 1/3 of the greens in a 1-inch wide line, leaving a 1 1/2-inch margin at the top and bottom. Spoon a third of the egg mixture over the greens. Fold the left edge of the lavash over the filling, then fold in the top and bottom edges. Grip the filling in the folded-over lavash and roll up tightly like a burrito, so that the filling is secure. Wrap in plastic and refrigerate until ready to take to work or to eat.

GARDEN EGGS STEW WITH BOILED GREEN PLANTAIN

Steps:

• The day before, put the whole dried tilapia in a large bowl, cover with cold water and leave to soak overnight.
• The next day, put the white aubergines and Scotch bonnet chillies in a saucepan, cover with cold water and the lid, then bring to the boil over a medium-high heat. Cook for 10-12 mins, then drain and set aside.
• Meanwhile, put the chopped onion in an asanka pot and grind to a paste. If you don't have an asanka pot, you can use a food processor or blender - if using a blender, drain away any water after blending.
• Drain the water from the tilapia, then rinse the fish under cold running water to remove any excess salt.
• In a separate pan over a medium-high heat, bring the green plantains, eggs and just enough water to cover to the boil. Once boiling, add the tilapia. Cook for 10-12 mins, then remove from the heat. Take the fish out of the pan using a slotted spoon and transfer to a plate. Leave to rest. Drain the plantains and eggs, then fill the pan with cold water and leave to stand for 5 mins.
• Meanwhile, put the chillies in the asanka pot or food processor with the onion, and grind. When the mixture is smooth, add a 2-3 aubergines and grind again. Continue this process until all the aubergines have been added. Add the peanut butter, then season with half the shrimp cube, if using, and the aromat, if needed (taste for seasoning before adding the aromat).
• Rinse the fermented salted fish under cold running water. Heat the red palm fruit & rapeseed oil in a frying pan set over a medium heat, and fry the fermented salted fish for around 3-5 mins. Remove the fish from the pan using a slotted spoon or fish slice, and remove any visible bones. Add the fish to the asanka pot and grind into the aubergine mixture. Discard any fish bones.
• Add the sliced onions to the frying pan and fry for 3-5 mins, then add the aubergine mixture and stir well. Reduce the heat to low and cook for 3-5 mins. Mix in the sardines. Cook over the lowest heat for around 2 mins more, and mix everything together well.
• Transfer the mixture to an asanka pot or serving bowl. Drain the plantains and peel and halve the boiled eggs, then add these to the pot. Top with the avocado and tilapia, then serve.

GREENS AND GRAINS SCRAMBLE

Steps:

• In a large bowl, whisk together the eggs, milk, and kosher salt; set aside. Heat 1 tablespoon of the olive oil in a sauté pan over medium heat. Add the green onion and garlic and sauté until soft, 1 to 2 minutes. Add the greens, grains, and remaining 1 tablespoon olive oil and sauté until the greens are wilted and the grains are warmed through, 3 to 5 minutes.
• Decrease the heat to low and pour in the egg mixture, gently stirring to comingle them with the greens and grains. Continue stirring until they're softly scrambled, 2 to 3 minutes. Remove from the heat, stir in the chives, and season with pepper.
• Serve hot with a sprinkling of flaky salt on top, and crusty bread, toasted English muffins, or warm corn tortillas alongside.