I had a revelation this morning while eating breakfast – I love greens and eggs together! I’d thrown two fried (organic) eggs onto a flour tortilla, tore up some of my macrogreens (including a good bunch of dill), and rolled it all up. It wasn’t pretty (so I didn’t take a picture) but it tasted so lovely – creamy eggs with a little buttery crispness on the edges, herb-y dill, the spring-fresh flavors of the mesclun greens – and it reminded me that some of my favorite food combinations have to do with eggs and greens.
There are so many ways to have them – omelettes and quiches are typical but my favorite combinations usually involve fried eggs and a robust green with some kind of bread-like base. My absolute favorite version is a thick slice of toasted rustic multi-grain bread, rubbed with a clove of raw garlic and drizzled with olive oil; on top of that, dandelions, raw (if young and fresh) or sauteed (if getting on a bit) and spritzed with a tiny bit of lemon juice; on top of that, 2 eggs, preferably from my mother’s chickens, fried in butter and liberally sprinkled with freshly ground black pepper and slightly coarse salt (or even smoked salt, for a whole other layer of goodness!); and finished off with a sprinkling of green onions or chives…I’m drooling even as I write!
I’ve made other versions – scrambled eggs and spinach wrapped in a tortilla, scrambled eggs on mesclun on a buttered rye crisp, spinach or arugula substituted for dandelions in the above dish – it’s all depended on what I have on hand and what I feel like eating. Not being a big carb-eater, I’ve sometimes shocked my sister, a woman who feels that bread really is the staff of life, by not having any in the house for weeks on end so I’ve sometimes had to use potatoes or mushrooms as a stand-in. I think because the greens and eggs combo is such a flexible one, and almost a ‘doh’ kind of recipe that I don’t notice how often I eat it…and love it.