As the summer winds down, it’s time to think about putting some of your favorite summer produce by. We like to freeze fresh tomatoes form the garden and blueberries form the farmer’s market. I only wish we had more time to properly can many yummy foods from the market and more freezer space. This certainly has been a glorious summer here in the great northwest. I can’t remember a better one!
I was trying to think of some fitting late summer dish to share with you, but my creative juices weren’t with me this month. I do want to give you one of my favorite weekend breakfasts. I make this dish or a variant of it almost every Saturday. It’s very easy to make and also makes an excellent lunchtime meal. This is truly a dish with endless possibilities.
1TBL unsalted butter
1TBL extra virgin olive oil
2 shallots sliced thin (about a cup) or substitute onion
1 clove garlic minced
½ cup button mushrooms quartered
Pinch of ground cinnamon
½ cup red bell pepper diced
4 cups Italian kale chopped into 2″ squares
1 medium tomato sliced
4 eggs well beaten
1tsp milk, half & half, cream or water
Salt & pepper
Melt the butter in a 10 inch skillet over medium heat. When melted pour in the olive oil and add the shallots. Sauté until the shallots are just starting to brown. Add the garlic and sauté until the aroma rises. Add the cinnamon, bell pepper and mushrooms and stir frequently until the mushrooms are glistening and start to give up their liquid, about 3 minutes. Stir in the kale until wilted and glistening, about 30 seconds. Place the tomato slices in one layer on top of the vegetables. Turn heat to low, cover and cook while you prepare the eggs. Crack the eggs and place in a bowl or measuring cup with the milk. Sprinkle with salt and pepper and whisk with a fork until foamy. Immediately pour the beaten eggs over the vegetables, cover and cook for 7 minutes. Check for doneness by giving the pan a jiggle. If the eggs are still liquid in the center, cover and cook another minute. Remove from heat, slice into quarters and serve. Yum!
You can use almost any combination of vegetables in this dish. I also like to add different spice mixtures. One of my favorites is my creole spice mix. If you find that the dish burns in your pan you can pour in the eggs, cover and transfer to a pre-heated 350° oven for 7 minutes. If it looks too dry, add a little water, stock or tomato sauce.