My March column in Grid Philly (it’s a local magazine dedicated sustainability) is all about eggs. I’ve come up with three seriously delicious egg recipes that are a little different from your standard scrambled or sunnyside up. Because the magazine devoted to keeping things local, I try to only develop recipes with ingredients that are currently available (or will be when the issue is available) from Philly’s 100 mile food radius. So frequently, my dark days eating overlaps with the recipes I’ve tested for my piece.
This dish is a quick tomato sauce, made from minced onions simmered in some cultured butter, a big can of crushed tomatoes and several generous handfuls of tunnel grown baby spinach. Once the sauce was thickened, I carved out four little hollows at 3, 6, 9 and 12 o’clock and dropped in pullet eggs (smaller eggs from young chickens). I added a splash of water so that there’d be enough liquid to cook the tops of the eggs and put a lid on for a few minutes.
When it was time to serve, I ladled two eggs and their sauce over a piece of toasted rustic bread that I’d rubbed with some raw garlic. It was absolutely wonderful eating and all ingredients (save the bread – it was from Metropolitan Bakery) were purchased from the Fair Food Farmstand at Reading Terminal Market. This meal would be in heavy rotation around here, if only Scott liked poached eggs. As it stands, this one is a regular dining alone meal because it only take about 20 minutes from start to finish and it a complete meal (the green vegetable is right there in the sauce).