Roasted Broccolini, Millet, Fried Egg

Cranberry Beans, Millet, Roasted Broccolini, Fried Egg

This is the sort of meal that comes from having a bunch of good ingredients on hand but no clear plan of what to do with them. I soaked some millet and beans overnight, and then went to the store the next day to see what looked good, opting for more of this beautiful broccolini from Borba Farm that I've been eating a lot of lately. I had some diced red onion (from my knife skills class), so I caramelized that and added it to the beans once they were cooked. I cooked the millet and tossed it with just a little ghee to add some richness (I swear, soft-cooked millet with ghee and sea salt is as good as, if not better than, mashed potatoes any day), roasted the broccolini with garlic, and put it all together with an egg on top. Delicious, if a little scattered...

Scrambled Eggs with Arugula, Green Garlic, Herbs and Chevre

made with beautiful eggs from my fried piper's chickens!

Scrambled Eggs with Purple Kale, Creme Fraiche, and the Last of the Cherry Tomatoes from my Garden

Eggs with Arugula, Yogurt, Fried Sage, and Chillies

Guess where this came from? Yep, Plenty. What can I say? Every recipe looks better than the last, and I don't think there's a single one I'm not dying to make.

Shakshouka

Shakshouka is a North African dish. I followed Yotam Ottolenghi's recipe in Plenty, which includes a bit of sugar, and I think next time I'd probably just wing it instead. Either way, it was a delicious breakfast!

Zucchini Flower Frittata with Sweet Corn, Basil, and Homemade Ricotta

Zucchini and Arugula Frittata with Goat's Milk Feta

Frittatas really are the best way to get lots of veggies into a meal. I had some zucchini that was starting to wrinkle, and a big bag of arugula in my fridge, and half an hour later: lunch! I don't use a recipe for frittata- in this case I just sauteed the onions with some herbs and garlic, added in the zucchini and arugula and let them wilt, and then poured in beaten eggs. I scrambled them around a little and then let them set around the edges before crumbling some feta on top and sticking the pan in the oven for a few minuts, until the center was set. Finally, I put the frittata under the broiler for about 2 minutes, just to brown the cheese a bit and puff the eggs up.

Basil Devilled Eggs with Fried Capers

Yesterday what I expected to be a quiet holiday with a couple of friends turned into a big party. I made lamb and beet burgers, a couple of salads, grilled corn with garam masala and lime, sangria, Eton Mess, and these devilled eggs, inspired by Orangette's recipe. Instead of topping the eggs with the basil aioli, I mixed it into the egg yolks, and I thought that worked out really well. The fried capers on top were a great addition and I will definitely be finding ways to use them in other recipes too! Sadly, this was the only picture I got of the eggs before they were devoured... if anyone else took a better pic, let me know!

Chickpeas and Asparagus with an Egg

Shaved Fennel, Asparagus, and Arugula Salad

I had this with a sliced, hard-boiled egg on top... yum!

Egg in the Middle

I know most people call this Toad in the Hole, but my mom always called it Egg in the Middle. Instead of making soldiers out of the cut out bread, I tore it into breadcrumbs that I toasted with a little garlic and lemon zest. Yum!

Breakfast Tacos with Sweet Corn, Chilies, and Caramelized Onion

Breakfast Salad

Inspired by Jamie Oliver: crispy pancetta, roasted tomatoes, shaved parmesan and toasted croutons over greens, with a poached egg.

Scrambled Eggs with Sweet Corn, Fennel, Basil, Spring Onions, Chili and Goat Cheese

Scrambled Eggs with Broccoli, Caramelized Red Onion, Sweet Corn, Marjoram, Jalapeños, and Cojita Cheese

Fennel-Rubbed Salmon with Caramelized Carrots and Poached Quail Eggs over Salad

Not our prettiest presentation, and maybe a little over-complicated, but everything was delicious together.

Scrambled Eggs with Broccolini, Caramelized Onions, and Parmesan Cheese

Egg Mayonnaise with Pea Shoots

When I lived in London I had a weakness for the egg mayonnaise sandwiches that were sold in the train station. Served on a soft roll, they were filled with sliced, hard-boiled eggs and tomatoes, and smeared with mayonnaise. I have always been a fan of traditional egg salad but there is something great about eating the egg sliced instead of chopped and mixed with the mayo. I had these wonderfully sweet pea shoots from the market and I thought they'd go well with egg, but this would also be good with watercress or baby lettuces.

Roasted Vegetables with an Egg

Pretty simple: just some roasted sweet potatoes, squash, beets and fennel with an egg on top! If I was better at poaching eggs, I think that would have been even better, but this was very tasty.