The Egg Nest

Check out this recipe in The Burlington Free Press

This time of year we are spending much of our free time in the kitchen preserving food. Our standbys include dozens of tubs of pesto, blackberry jam, frozen blackberries, pickled beets, and frozen corn. We are experimenting this year with some pickled carrots and frozen cabbage. Our neighbor blanches whole cabbage leaves and freezes them. He takes them out of the freezer in the winter and uses them for wraps of all sorts. The garden itself is on a roll and needs very little maintenance at this point except for constant harvesting of squash, zucchini and cucumbers. The garlic and onions have been harvested and are now curing up in the shed. We are waiting a little bit longer for the potatoes to be harvested for storage but in the meanwhile we are eating lots of them fresh. The question when we come into the house at night to make dinner is what do we do with bushels of vegetables in the kitchen?  Often we will throw everything together with a little olive oil and sea salt in a large aluminum container and put in on the grill for an hour. My other favorite way of grilling veggies is to put them in individual tinfoil wraps. Below is a recipe for ‘the nest’, which uses lots of farm fresh veggies, eggs and cheese.

Preparation Time: 10 minutes

Cook Time: 30 minutes

Servings: 4

Ingredients

3 large potatoes

5 young small carrots (or 2 large ones)

1 large white onion

1 small yellow squash

3-5 Tbsp olive oil

1 Tbsp sea salt

½ a bunch of swiss chard

4 oz cheddar cheese (this can also vary, I have used fresh goat cheese and it’s great!)

4 eggs  (local)

Vegetables wrapped in tinfoil

Note: You can vary the type of vegetables you use in this recipe a fair amount depending on what is available but I would recommend sticking with a potato base.

Dice potatoes, carrots, onions and squash into ½ inch cubes. Chop chard stems into ½ inch and cut leaves into small pieces about ½ inch. Place chopped vegetables in large bowl and toss with olive oil and sea salt. Using tinfoil about 1 foot in length, pour about ¼ of the mixture into the middle. Bring each corner of the tinfoil to the middle one at a time, folding edges together as you go. Make sure tinfoil meets in the middle and can be folded shut. The goal is to seal the foil completely so that the hot air does not escape when you are grilling. Repeat this with the rest of the mixture. You should end up with 4 ‘nests’. Place nests on grill over medium heat for 25 minutes or until potatoes are fully cooked. At ten minutes give each bag a good shake so the bottoms don’t burn. At 25 minutes unwrap bags. Using a fork or spoon clear out a space in the middle of the vegetables. Crack an egg in the middle then sprinkle cheese around the sides. Seal bags back together and put back on grill. Watch closely for the next few minutes and take them off the grill when the eggs are done to your liking and the cheese is melted. I like the eggs done over-easy because then the yolk mixes in with the vegetables. Unroll tops and roll under sides to create a small dish and serve hot on a plate or on the side.  The nest is yummy served with fresh corn on the cob rolled in chipotle mayonnaise and an heirloom tomato salad with basil and olive oil.

Other combination suggestions:

Potato, rosemary and garlic

Potato, carrot and parsley

Potato, beet, kale and chevre

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