Golden Beets and Walnuts Tart

I have come to love beets. I even willingly drank a beet beer once. But the abundance of beets that inevitably comes from our CSA fills me with panic and dread as I try to figure out what I can do with them that my kids will actually eat.

I’ve tried making beet chips, which the younger kid seemed to like, but the older kid rejected because it still tasted too much like well, beets. I then put them in smoothies which the older kid liked but the younger kid rejected probably because it tastes too healthy. And although I think these were a success, I’m not feeding my kids cupcakes each week.

When last week’s share brought us our first bunch of golden beets, I hit the Internet up for some inspiration, searching for beet recipes my kids will eat. Among my search results was this beet, walnut, and chèvre tart. I figured at the very least, they might eat the crust without complaining and we’d call it good.

I adapted this tart in a few ways. It starts with swapping in some whole wheat flour in the crust, which you could say is to make it healthier but really, I thought the nuttiness of the whole wheat would complement the walnuts more. Next, I roasted the beets instead of steaming them, adding some flavor by throwing in some thyme sprigs. More color, as well as a healthful boost and frugal use of the beet tops was added by sautéing the chopped beet greens with the caramelized onions. Lastly, instead of chèvre, I used more kid-friendly Beecher’s Flagship cheese.

The result was gorgeous and glorious! But did my kids like it? Well, the older one picked up a beet suspiciously, asking what it was. My husband and I refused to tell her so she took a bite and gleefully declared it to be a carrot. We probably should have lived up the lie, but told her the truth. After that, her interest in the tart suddenly dropped off.
But the younger one? The one for whom it took 3.5 years before she’d willingly eat a strawberry? She begrudgingly declared it “half good,” but she also did not hesitate to eat more bites, greens and all. My husband gave me a high five on the sly. I’ll take that as highest kid praise when it comes to a hard sell like beets!

Golden Beets and Walnuts Tart

(Adapted from here. )

Tart Shell Ingredients
1 cup all-purpose flour
1/2 cup whole wheat flour
1/2 teaspoon kosher salt
10 tablespoons cold unsalted butter, cut into 1/2 inch cubes
4 to 5 tablespoons ice water

Tart Filling Ingredients
3 small beets, halved
Olive oil
2-3 thyme sprigs
Kosher salt and freshly ground black pepper
1 tablespoon unsalted butter
1 medium onion, thinly sliced
Beet greens, trimmed off of stems and finely chopped
2 tablespoons dry Sherry or whatever dry wine you have on hand
3 large eggs
3/4 cup heavy cream
4 ounces Beecher’s Flagship cheese or a hard, nutty white cheese. Maybe gruyere or even a sharp white cheddar can work
1 cup chopped walnuts (Although I think pinenuts might be a nice swap.)
About 2 tablespoons chopped fresh parsley

Start by making the tart shell. In a food processor, add the flours, salt, and butter. Pulse 8-10 times, holding the button down for 2-3 seconds each pulse, until the butter is the size of small peas. With the processor running, add 4 tablespoons of ice water until the dough just comes together. Remove to a sheet of plastic wrap and clump together into a ball, drizzling more water if the mixture is too dry. Flatten the ball into a disk then wrap tightly in plastic. Chill for at least 30 mins or up to two days.

Preheat your oven to 375. Roll out dough to a 13 inch circle then carefully lay it over a 10 inch tart pan, pressing the dough up and into the sides. Cleanly cut off excess dough by rolling your rolling pin over the top and breaking off the overhanging dough. Place a large sheet of aluminum foil over the crust and fill with pie weights or dried beans. Bake shell on a baking sheet for 20 minutes, then remove from oven. Carefully remove the foil and set shell aside.

To make the filling, start by roasting the beets. Turn your oven to 400 degrees. Place beet halves on a sheet of aluminum foil. Drizzle with olive oil, then season with salt and pepper and top with thyme sprigs. Wrap tightly in foil and bake for 1 hour or until tender. Unwrap beets so they can cool a little.
Heat 1 tablespoon each of unsalted butter and olive oil over medium heat. Add onion and a pinch of salt. Stir to coat in the butter and oil then cover with a lid and reduce heat to medium low. Cook for 7 mins, stirring once halfway through cooking time. Remove lid and continue to cook onions until lightly caramelized, for me, that was about 15 mins more. Add a tablespoon of olive oil and the chopped beet greens, then crank up the heat to medium high. Season with salt and pepper to taste and add the sherry. Cook until greens are wilted, about 3-5 minutes. A lot of liquid will be in the pan. Using tongs, remove the greens and onions to a colander, squeezing out extra liquid as you do. When all of the greens and onions are in the colander, press on them with a wooden spoon to get rid of more excess liquid.
Set the oven to 350 and place the tart pan on a baking sheet.
Place the greens and onions in the bottom of the tart shell. Peel then thinly slice beats crosswise. Place them on top of the greens– you can layer them decoratively, if that floats your boat. In a large liquid measuring cup, whisk the eggs then add the 3/4 cup of cream, and season to taste with salt and pepper. Whisk together until combined then pour over the beets in your tart shell. Break apart the cheese into small crumbles and scatter over your tart.
Bake tart on the baking sheet for 20 minutes then scatter walnuts on top and return to the oven, baking for another 20 minutes or until the filling is firm but still slightly quivers. Remove from oven and let it sit for 10 minutes before scattering parsley on the top and removing the tart from the outside tart shell ring.

Yields 12 slices.
CSA count: 3 (golden beets, parsley, beet greens)
Kid rating (out of two empty plates): 1 empty plate

Notes for the working parent: I made and blind baked the tart shell, roasted the beets, and cooked the greens and onions over the weekend, storing the beets and greens separately in the fridge. I then assembled and baked the tart on a weeknight, giving me lots of downtime while it was baking to shop for workout clothes online, so you know, a relaxed, post-work cooking effort.

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Muffin Tin Frittatas

I think that so far, I’ve been lucky that having a baby around the house hasn’t affected my finding time to cook too much. Sure some things have changed: we don’t eat dinner until 8:30 at night so I can still make food from scratch but start after she goes to bed; I certainly don’t blog about my efforts as often; and dinner plans with friends have now become brunches, squeezed in between her morning and mid-day naps.

I also fully anticipate that this will likely change once she’s more mobile and I can’t just plop her down in a Bumbo chair or exersaucer and entertain her by explaining what I’m doing as I cook. I’ll have to find fast but tasty ways to still cook from scratch if I can. These mini frittatas should fit the bill. Quick assembly, hands off co0king in the oven, lovely colors, easily portable to friends’ houses, and delicious warm or at room temperature. Plus it has a frou frou sounding name to keep the foodie in me happy if I have to eat on the run, chasing down the little tornado of destruction that my backwards crawling daughter is on the verge of becoming.

I also like how versatile these are– you can load them up with whatever ingredients you want. When I made these for a potluck brunch with friends, I made one batch with cheddar, bacon, and chives and another batch with smoked salmon, cream cheese, fresh dill, and diced red onion. These cooked beautifully. They puffed up, got crispy on the outside and yet were tender on the inside. Perfect for brunch with or without little kiddos running around, and although lately our brunches have been with little babies and toddlers, that doesn’t stop us from pairing these with mimosas and dousing them with Sriracha. Parenthood doesn’t have to change everything, you know.

  • 8 large eggs
  • 1/2 cup whole milk
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • cooking spray
  • filling ingredients of your choice. Examples: 4 ounces cooked, crumbled bacon, 1 cup shredded cheddar cheese and 2 tablespoons fresh chopped chives. Also pictured here, 4 ounces crumbled smoked salmon, 3 ounces cream cheese, 2 tablespoons fresh chopped dill, and 1/4 cup finely diced red onion.

Preheat oven to 375 degrees F. Take a muffin tin and lightly coat with cooking spray. Beat together eggs, milk, salt and pepper until well combined. Add filling ingredients* then pour into muffin tin, filling about 3/4 full. Bake for 20-25 minutes or until the eggs have just set and are a little quivery when you gently shake the muffin tin. Remove from oven and let cook for about 5 minutes. Using an offset spatula, gently loosen the frittatas from the muffin tins and set on a serving platter. Sprinkle with any additional chives or other fresh herbs, depending on what ingredients you used (cilantro for a southwestern theme would be good, parsley for an Italian theme, you get it.) Serve warm or at room temperature.

Makes 9 frittatas.

*If doing bacon, cheddar and chives, add 3/4 cup of cheese to the eggs and reserve the last 1/4 cup to sprinkle on top of the frittatas in the last few minutes of baking so that there’s a gooey cheese layer on top.

Mushroom Leek Quiche

I love making quiches. I love how versatile they are, making for a hearty breakfast or a light lunch or dinner. In fact, I frequently make quiches and think about blogging my efforts. Problem is, as practiced of a pie baker I may be, I suck at blind baked crusts. I think it’s because I never use enough pie weights, so the crust always falls down from the sides and I end up with a flat disk at the bottom of my pie plate. I suppose I could just make a crustless quiche, but it’s the buttery, flaky crust I love most about quiches. Hell, I’ve even served my quiches upside down before, topping the baked quiche custard with the crust disk just to keep that flaky goodness in the picture. Besides, a crustless quiche would feel like giving in and not challenging myself.

Inspired by spring, I decided to make a quiche with light and bright flavors. With leeks readily available at the local produce stand, I thought how perfect they would be for a spring-inspired quiche: subtle, almost sweet onion flavor and soft, pale greens dotting the bright, yellow custard.  For some meaty flavor without actually using meat, I chose crimini mushrooms, figuring they would add firm texture and an earthy flavor.

The mushrooms and leeks got a quick saute in some melted butter along with some minced garlic. To brighten the flavors some more, I added some lemon zest and chopped fresh basil. To round out the flavors of this quiche, I chose Gruyère for its combination of sharpness and nuttiness.

After prepping my filling all that was left was to hold my breath, cross my fingers, open the oven, and check on my blind baked crust. This time, I over compensated by using 1.5 portion of a double crust recipe and added some leftover split peas to my pie weights. Lo and behold– those were the tricks I needed. My crust held its shape, and although it wasn’t prettily fluted at the edges, frankly, that was a marked improvement over a flat disk that I’ll take any day. I say this with the hope that you won’t judge when you see the final plated picture. All that mattered to me, as all that should matter to you, is that here was a brightly flavored quiche with a soft custard and flaky crust, perfect for a spring-time meal.

Note: Save your dough scraps for future pies or quiches or in a handy trick I learned from my mother-in-law, cut them into pieces and sprinkle a mix of cinnamon brown sugar on them then bake off for a sweet snack.

  • 1.5 portion of your favorite double crust recipe. I’ve been partial to this one from King Arthur Flour lately.
  • Cooking spray
  • egg yolk mixed with a large pinch of salt
  • 1 large leek, trimmed of dark green part and root end
  • 8 oz crimini mushrooms, scrubbed clean
  • 2 tablespoons unsalted butter, melted
  • 2 medium cloves of garlic, minced (yields about 1 teaspoon)
  • salt and pepper
  • 1 teaspoon freshly grated lemon zest
  • 1 tablespoon fresh basil, chopped
  • 3 large eggs, beaten
  • 1.5 cups half and half
  • pinch of freshly grated nutmeg
  • 1 cup grated Gruyère cheese

Roll out pie dough to fit a 9 inch pie plate. Lightly spray the pie plate with cooking spray then place crust in pie plate, trim edges leaving a half-inch over-hang, then roll the crust edges inward. Flute the edges if you want to/can. Place in the refrigerator for 30 minutes. Preheat your oven to 425 degrees F. Take a piece of aluminum foil that is large enough to cover the bottom of your pie crust and hang over the sides and spray the shiny side with a little cooking spray. Place the sprayed side down on the pie crust and fill the pie to the brim and the edges of the crust with pie weights, be they store-bought, uncooked rice, dry beans, or a mix. Bake for 20-25 minutes, then remove the foil from the pie pan and prick the bottom of the crust with a fork, covering the entire bottom of the crust with little holes. Return to the oven for another 5-10 minutes, keeping an eye on it and flattening any bubbles in the crust with a wooden spoon if necessary. Remove from oven again and brush with the egg yolk and salt mixture before baking for 2-5 minutes more.

While preparing the crust, make your quiche filling. Start by cutting the trimmed leek in half, lengthwise then cutting both halves cross-wise so that you have 1/4 inch thick slices. Add the sliced leeks to a bowl of water and swish around to let the dirt settle to the bottom. Use a strainer to remove the leeks from the rinsing water and set aside. Trim stems from mushrooms and cut into 1/4 inch thick slices.

Melt butter in a medium skillet over medium high heat. When the foam subsides, add the leeks, mushrooms, and garlic, then saute until mushrooms begin to brown, about 7-10 minutes. Add 1/2 teaspoon of salt and 1/4 teaspoon of black pepper and continue to cook for another 3-5 minutes. Turn off heat and mix in basil and lemon zest. Let this cool slightly while you mix together the custard.

In a large bowl, combine the eggs and half and half. Season with a/2 teaspoon of salt, 1/4 teaspoon of pepper, and the nutmeg. Whisk together until combined.

Reduce heat of oven to 375 degrees F. While crust is still hot, add the mushroom-leek mixture to the crust then top with the shredded Gruyère cheese. Pour in the custard mixture then bake for 25-35 minutes or until quiche is golden and custard has set. Slice into wedges and serve while warm.

Baked Egg Ratatouille

See, now we’re in the troubling time of the year. The temperatures are slowly warming up, the sun is out on a fairly consistent basis, and it’s all troubling because I’m getting impatient. I want it to be summer now. I want summer, not only for the consistent temperate climes, but of course, because I want all that beautiful, bountiful produce to play with. I want to see my kitchen counter brimming with a variety of vegetables, kind of like this:

Okay, so sure, I was able to take this picture only a few weeks ago, but what makes these vegetables different from the ones I’ll get later this summer from the CSA is that they’re just not as flavorful, no matter how pretty they look. So how can I satisfy my craving for summer fresh produce at this time of the year? The answer is a simple one: roasting.

I frequently turn to roasting vegetables for cooking. Roasting may take a little bit of time, but it’s essentially effortless– just toss the chopped vegetables with some olive oil and seasonings, toss the sheet pan in the oven and forget about it for a little while. No standing over the pot fussing. It’s also wonderful for how it deepens the flavor of the vegetables while intensifying the flavors with sweetness and nuttiness as they caramelize.

In this case, I chose to roast only those vegetables that could benefit the most from that technique’s flavor enhancing benefits– the tomatoes and fennel. I sautéed the rest of my vegetables then combined the two sets into a large baking dish to let them cook together in the oven so their juices and flavors could meld. Then, in the last 10 minutes of cooking, I carefully set eggs on top of my ratatouille and cooked them until the whites set but the yolks were still soft. After crisping up some bread flavored with garlic and olive oil, I carefully set a pile of the ratatouille and a soft egg on top of each crouton then sprinkled on plenty of fresh basil, parsley and mint. So colorful, so flavorful, this is a summery meal that is still comforting when the sun deceives you into thinking it’s warmer than it actually is outside.

  • 1.25 pounds (or about 4-5 medium) tomatoes, chopped
  • 1 medium fennel bulb, trimmed of the stalks and chopped
  • 4 medium cloves of garlic, minced and divided plus 1 lightly smashed large clove
  • olive oil
  • salt and pepper
  • 1 teaspoon fennel seeds, 1/2 teaspoon ground coriander, 1 teaspoon dried oregano
  • 1 medium eggplant, diced into 1/2 inch thick pieces
  • 1 small sweet onion, sliced
  • 1 medium zucchini, diced into 1/2 inch thick pieces
  • 1 red, 1 green, and 1 yellow bell pepper, seeded and chopped into 1 inch pieces
  • 1 tablespoon each fresh mint, parsley, and basil, chopped
  • 6 large eggs
  • 6 slices crusty bread

Preheat oven to 375 degrees F. On a large baking sheet, combine the tomatoes, fennel, 1-2 tablespoons olive oil, 1 teaspoon salt, 1/2 teaspoon pepper, 2 minced garlic cloves, fennel seeds, coriander, and oregano, and toss until the vegetables are evenly coated. Bake for 25-35 minutes then remove from the oven and set aside until ready to use.

While vegetables roast, heat 2 tablespoons of olive oil in a large skillet over medium high heat. While oil heats, toss eggplant with about 1/2 teaspoon of salt. When oil ripples, add the eggplant and cook until eggplant is lightly caramelized and softened, about 7-8 minutes, adding more oil if necessary to keep the eggplant from sticking to the pan. Remove eggplant to a 13 x 9 baking dish. Wipe out skillet with a paper towel, then add another tablespoon of olive oil to the skillet. When the oil is hot, add the onion and zucchini and cook for about 4-5 minutes or until zucchini just starts to soften. Add two minced garlic cloves and the bell peppers and cook for another 4-5 minutes or until the peppers soften a little. Add these to the baking dish along with the roasted tomatoes and fennel and toss to combine, seasoning with additional salt and pepper to taste. Bake in a 400 degree F oven for 30 minutes.

Set the slices of bread on a baking sheet and brush both sides with olive oil, then sprinkle with a little salt and pepper. Place sheet in oven and bake along side of the ratatouille for about 15 minutes or until golden and crisp. Remove the toasted bread from the oven and rub both sides of each slice with the large, slightly smashed garlic clove until the garlic is fragrant. After ratatouille has baked for 30 minutes, carefully crack each egg on top of the ratatouille so that each egg remains separated from one another. Return to the oven and bake for another 10-14 minutes or until whites are set and yolk is starting to firm up but is still soft and gooey. (Bake longer if you want a more done egg.)

To plate, place a crouton in the bottom of a bowl then spoon some of the ratatouille with an egg, making sure to keep the yolk in tact, and place on top of the crouton. Spoon some more ratatouille and the any vegetable juices around the egg and then sprinkle with some of the chopped herbs.

Pesto & Peppered Bacon Breakfast Sandwich

I know that I’ve posted breakfast ideas for pancakes or chocolatey oatmeal in the past, but that might give a false impression. When it comes to breakfast, I usually tend toward the savory rather than the sweet. It might be an attempt to balance the breakfasts of chocolate donuts and orange juice that my father would secretly feed me when he’d drive me to kindergarten. It might be my love for bacon and cheese. It might be the thrill of repurposing leftovers from a week’s worth of dinners to create something entirely new and delicious.

This breakfast sandwich is definitely an example of tasty re-purposing. I woke up on a Saturday confronted with a loaf of beautiful bread that I had asked John to pick up when I panicked about having to stretch a meal to feed 5 when my parents and uncle showed up unexpectedly for dinner. Turns out we didn’t need an extra loaf of bread but this chewy, whole wheat artisan bread was too beautiful to waste. With a freezer well stocked with pesto thanks to our CSA bulk share I knew I had the basics for a delicious breakfast sandwich.

To tell the truth, I’m a little surprised that this is the first breakfast sandwich idea that I’m posting here. Breakfast sandwiches are consumed on a nearly weekly basis in our household. I’m always striving to make one that competes with my favorite restaurant one– grilled sourdough with bacon, eggs, arugula, and tomato aioli. That might be an impossible task though if only because that sandwich can come with sweet potato fries instead of hash browns. Sweet potato fries for breakfast aside, I made this sandwich with softly scrambled eggs, crispy peppered bacon, a handful of arugula and slices of that hearty bread, toasted on the griddle with layers of sweet basil pesto and melted, sharp provolone cheese.  A breakfast sandwich so good, you don’t need to have sweet potato fries. You can still want sweet potato fries, mind you, but you don’t need them to be satisfied with this sandwich.

For two sandwiches:

  • 4 strips peppered bacon
  • 2 tablespoons unsalted butter
  • 1 medium garlic clove, smashed
  • 4 slices hearty, crusty bread of your choice
  • 1/4 cup pesto
  • 4 slices sharp provolone cheese
  • canola oil
  • 4 large eggs, beaten
  • salt and pepper
  • 1/2 cup baby arugula, washed and dried

Cook bacon over medium low heat until crisp and cooked through. Drain on paper towel lined plate and set aside.

Preheat a griddle or large skillet over medium heat. Place butter and garlic clove in a microwave safe bowl. Cover the bowl with a plate and cook in the microwave for 1 minute on 40 % power or until melted, being careful as the butter can splatter. Brush one side of each of the slices of bread then spread the other side with pesto and a slice of cheese. Toast on the griddle or in the skillet until the cheese is melted and the buttered side is golden brown, about 5-6 minutes on medium low heat. While bread toasts, heat about 1 tablespoon of canola oil in a medium skillet over medium heat. Beat the eggs with 1/2 teaspoon of salt and 1/4 teaspoon pepper. Add the eggs to the pan and gently stir until eggs reach your desired degree of doneness.

To assemble sandwich: Place one slice of the grilled bread on a plate then add half of the eggs. Top with half of the arugula and the bacon then top with another piece of grilled bread.

CSA Count (It’s been awhile, but it’s off-season): 1

Basil

Poached Egg & Bacon Salad

As I write this, it is bright and sunny outside. Sadly, I’m listening to NPR talk about nuclear radiation exposure but the sun light, instead of the days of grey and rain that were predicted for this week, is making me happy. So to keep up the good, positive feelings, I’m thinking about other things that make me happy: lazy Sunday visits to the farmer’s market, my dog sitting by my side, resting his head on my lap, this salad…

This is my all time favorite salad. French in origin, Lyon, I suppose if you want to be exact, it’s one I turn to again and again for dinners since it’s hearty, combining proteins and salad greens all in one dish. It’s great for cold winter and early spring nights when you need something comforting but long for the bright colors of summer. It traditionally calls for the soft creams and greens of frisee, but I love the versatility of this salad, using whatever greens you have on hand. In this instance, I used some mache, or lamb’s lettuce, found at the farmer’s market one Sunday afternoon in West Seattle.

Mache is a tender but oh so pretty salad green. It makes me think of fields of clover and its taste to me is a blend of floral and bitter notes. I decided to keep playing on the springness of this salad by using green onions instead of the traditional shallot slices. With some bright red teardrop grape tomatoes on hand, I halved them and sprinkled them raw on this salad instead of sauteeing them with mushrooms in the rendered bacon fat like I would with a more wintery version of this salad. A quick dressing of mustard, lemon juice, and red wine vinegar, was made and drizzled on top of the vegetables before topping each plate with crumbles of bacon and two poached eggs, yolks still heavenly runny.

Think salad can’t make you happy? I instantly feel better just looking at this salad. Think how much better it feels to dig in, breaking that yolk and letting it softly enfold each tender lettuce green.

Note: Normally I top this salad with homemade garlicky croutons, but I thought that the toasted bread cubes might clash with how delicate the mache was in this salad. No worries– I just served some crusty garlic bread on the side. This makes two entree-sized salads.

  • 1 large bunch mache, stems trimmed of root ends if still attached, lightly washed and spun dry
  • 4 strips thick cut bacon, cut into 1/4 inch wide lardons
  • olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon honey
  • splash red wine vinegar
  • 2 teaspoons Dijon mustard
  • salt and pepper
  • pinch of dried thyme
  • 3-4 green onions, sliced into rounds
  • 1/2 pint grape tomatoes, halved
  • 4 eggs
  • splash white wine vinegar

Add about 2 teaspoons of olive oil to a medium skillet. Coat the pan with the oil then add the bacon lardons. Cook over medium heat until bacon is crisp. Remove bacon to a paper towel lined plate to drain.

Whisk together lemon juice, honey, mustard, red wine vinegar, thyme, about 1/2 teaspoon salt, and 1/4 teaspoon pepper. Slowly drizzle in olive oil while whisking until dressing emulsifies, about 4-5 tablespoons. Plate the mache and sprinkle green onions and tomato halves on top. Drizzle with most of the dressing.

Crack the eggs carefully, one in each of 4 small bowls. Fill a large skillet about 3/4 of the way and bring to a boil over medium high heat. Add about 2 teaspoons of salt and a splash of white wine vinegar. Turn off the heat, and carefully, but quickly add the eggs to the hot water, spacing them apart so that the whites of each egg can congeal around their own yolks. Place a tight fitting lid on the skillet and set timer for just shy of three minutes. Using a slotted spoon, remove eggs, in order of how you set them, and carefully place eggs, drained of excess cooking water on salad greens, two per plate. Sprinkle bacon on top and drizzle with a little more dressing before serving.

Rosemary Baked Potatoes & Eggs

If you’re feeling fancy, you can call it Rosemary Baked Potatoes and Eggs. If you’re feeling casual, then I suppose this is just a breakfast skillet. But it’s so much more than that.

It starts with a bunch of russet potatoes, diced and cooked until crisp in a cast iron skillet with chopped white onions and garlic. It then gets a sprinkle of fresh rosemary and thyme from the garden. At this point, I could just dig in with a fork and be perfectly happy.

But that would be a mistake because it gets even better! The potatoes are then topped with 4 large eggs and just because it’s sitting in my refrigerator, why not add a few slices of leftover cambazola cheese? This then gets sent to a hot oven, and a mere 10 minutes later, I find perfect, just-set eggs with bright yellow yolks just waiting to be broken. They have to wait a little longer because the earthy notes of the cambazola cheese tell me that this whole skillet should be drizzled with a finish of truffle oil and a sprinkle of truffle salt. What’s that? What’s salt without pepper? Okay, yes, let’s add a dash of pepper only G-D DAMN IT!!!! I opened the pour spout not the sprinkle and there’s a giant pile of pepper sitting on one of those eggs!

Crap… oh, well. Never mind because guess what? I take a spoonful of crisp potatoes and an egg and place it on my plate. I mix that yolk around so it spreads and coats the potatoes and cheese and I forget all about that really stupid mistake. Instead, all I can think about is the contrast of crispy skin yet tender potatoes and custardy egg, the combination of fresh, woodsy herbs and rich cheese with hints of truffle flavor. It’s an amazing breakfast and makes me grateful that we have a bulk share of potatoes so I can return to it again and again.

  • 6 medium russet potatoes, diced into 1 inch pieces
  • 2 medium garlic cloves, minced (about 1 teaspoon)
  • 1 small white onion, quartered then sliced thinly
  • olive oil
  • 1 tablespoon fresh rosemary, chopped
  • 2 teaspoons fresh thyme, chopped
  • 4 large eggs
  • 2 oz cambazola cheese, sliced
  • 1 tablespoon truffle oil
  • 1/2 teaspoon truffle salt
  • salt and pepper
  • 1 tablespoon fresh chives, chopped

Preheat your oven to 450 degrees F. Add about 2 tablespoons olive oil to a large cast iron skillet and heat over medium high heat. When oil shimmers add the potatoes, garlic, and onion. Stir with a wooden spoon so that all the vegetables are coated with the oil then let mixture sit undisturbed for 15 minutes to give the potatoes time to crisp. Stir and cook undisturbed for another 10-12 minutes or until potatoes are crisped on the other side as well. Sprinkle in the rosemary and thyme.

Carefully crack the eggs in each quadrant of the pan on the potatoes. Top with slices of cheese then bake in the oven for 10 minutes or until eggs are cooked to your desired degree of doneness. Remove from oven and drizzle with truffle oil, truffle salt and additional salt and pepper to taste. Sprinkle with fresh chives and serve.

CSA Count: 4

Russet potatoes, onion, garlic, chives

Garden Count: 2

Rosemary, thyme