There is a really distinct shift that happens this time of year when the eggs suddenly start piling up. After a cold winter, those spring eggs sure are nice, and honestly, we just can't eat them fast enough. It always feels good to lean into the foods that are rooted in the season, especially when it means using the fresh greens growing in the garden. I have Swiss Chard growing right now, so that's what went in the pan tonight, though kale or spinach work just as well. As far as our abundance of eggs - We are so thankful to be offering them at Kat's Sourdough and Juice Bar in Germantown these past few weeks.
This is a quick dinner tonight and I thought I'd share how it comes together. I start with a big chunk of butter in the pan and let the chard cook down, as chard does. Once the greens are sauteed, I pour in a good amount of cream or half and half, and just let it bubble up with the chard. Then I crack in the eggs, just 2 eggs tonight since I'm having a rare solo afternoon. Add salt and pepper and crumble in some goat cheese. If you have some hearty toasts you can use those for dipping in your yolk after it is just set. I don't have toast, or bread for that matter, worthy of yolk dipping so I just scrambled it all up right in the skillet. It turns out so soft, creamy and delicious. A perfect breakfast or dinner with those spring! Eggs!
And you? What are you making with your spring abundances this week?