When it is hot outside, I don’t feel like cooking. Fancy is out of the question. What’s on hand is what’s going to be on the plate. It is August and I am in Southern California so it is hot! My organic farm box came this week and in it I found leeks, chard and mushrooms. I had eggs, pine nuts, pasta sauce and parmesan cheese on hand so we didn’t have to go hungry or go out. Woot woot!
This dish can be modified a million different ways so give it a try the next time you need something quick and easy . It works for breakfast. brunch, lunch or dinner (at least in my house).
Eggs with Italian inspired “Hash”
1 bunch of chard (or spinach or kale)
8 -12 ounces of mushrooms (whatever kind you like)
1-2 leeks (or 1/2 cup onions or 1/4 cup shallots)
seasoning mix and/or seasoning salt
Granulated garlic or fresh minced garlic
1/2 – 1 cup of pasta sauce (I used a pumpkin pasta sauce this time but have used marinara, arrabiata, mushroom, etc)
handful of pine nuts (or chopped walnuts) optional
1/4 cup parmesan cheese
Olive oil cooking spray (or any cooking spray)
Wash and clean the chard. Remove the large stems and veins and chop into bite sized pieces. Clean and chop the mushrooms. Clean and slice the leeks. Spray a large non-stick frying pan with cooking spray and add the leeks. Sprinkle with your favorite seasoning mix and/or seasoning salt. Cook for 1 minute, stirring often and add the chard. Spray a little additional olive oil spray over the chard. Cook until wilted. Add the garlic, pine nuts and the mushrooms. Cook for approximately 2 minutes – until the mushrooms begin to release their liquid. Add enough pasta sauce so that the mixture is wet, but not soupy. Bring to a gentle simmer. Crack the eggs, one at a time, into a ramekin or small bowl and gently pour eggs, one at time onto the vegetable mixture. Cover with a lid and reduce the heat.
Once the eggs begin to set, sprinkle with the parmesan cheese and put the lid back on. Continue to cook until the eggs reach the degree of doneness that you like. Serve with toast, pita bread or garlic bread along with melon or salad.
Try this cocktail to make this meal a little more special.
The Twisted American Mule
Muddle a sprig of spearmint in the bottom of 2 glasses. Fill glasses with ice and split a bottle of ginger beer between the two glasses. Top with a glug (or two) of lemon citrus vodka. Regular vodka or vanilla vodka would also work nicely. You’re welcome!
Remember to play with your food!
Seek your om balance – Terri