Farm share members and gardeners, it is easy to have a hot breakfast on even the busiest of days. This tasty meal took as long to prepare is it took to make the eggs over easy. What you need:
- Salad Greens
- Oil and Vinegar of your Choice
The snowstorm ruined my schedule for posts about seasonal eating in March and for garden tasks for the past 2 weeks. Things have gotten back on track and here’s a down and dirty version of seasonal eating for March.
I harvested kale after feeding the chickens and had some purple cabbage from a mini-garden-salvage after the last week’s storm. You can either do the same if you are a gardener, or reach into your farm share items for any greens good for salad. Here’s your method:
- Grab a small cast iron skillet and add a tablespoon of butter. Turn on the heat and just as the butter starts to melt add your eggs. Follow these instructions if you are new to this.
- While the eggs are cooking, chop your greens (kale, cabbage, spinach, lettuce mix, mustards, mache, you name it!).
- Check on your eggs, flip when ready.
- Add your favorite oil and vinegar combination to your greens. Since I’m eating keto these days, this tasty plate has a combination of coconut vinegar, coconut aminos, and a splash of MCT oil. Olive oil and balsamic would be great. Sesame oil and rice vinegar would be fantastic.
- Take the salad to your skillet and pour the eggs and butter over it. The warmth will slightly wilt your salad. Mmmm, smells so good!
- Enjoy with salt and pepper.
If you do this, tell me about it!