Brinner! Otherwise known as “breakfast for dinner” – perfect for a quick, tasty meal after work. Now, I may have cheated just a bit (I prefer to call it “creative license”). Yes, technically this is eggs and toast. But the toast is made with garlic scape butter, seared on both sides in a cast iron skillet (yum!!) and the eggs are sitting on sautéed garlic scapes and Swiss chard.
I think it’s time for me to admit something:
Until this year, I had never fried an egg. Please don’t judge me! I truly had no idea what I was missing. I was convinced that I hated the squishy egg yolk and only liked eggs scrambled, so that’s all I ever made. I wasted years of glorious yolk-dipping! Years, people! (The garlic scape toast was fantastic dipped in the egg yolks, by the way.) The yolks on these got a little overcooked, but I’m getting better. Part of my egg yolk conversion may be that I’m getting fresh eggs now, and the difference in taste is unbelievable.
Whatever the reason, I am now a sunny-side up fan! That’s right, Mom.
The Swiss chard and garlic scapes are from my first CSA box from Basket of Life, picked up just hours ago. Because I have no patience, I brought it home and immediately started cooking. In my defense, I was hungry and the chard looked really good!
Swiss chard, Bib Lettuce, kohlrabi, spring onions and garlic scapes.
Box #1 for 2013: A great start to the CSA season. I already can’t wait for next week!
Are you a fan of brinner? What’s your favorite way to cook an egg? And how do I know when a fried egg is done? Help!
Lettuce Never Squash Our Love 