happy equinox!
« past | present |
hi!
to usher in a season of such possibility and growth, i thought i'd share a few things:
a favorite springtime egg dish
and a mix, early blooms
fennel eggs
to make this dish, there are only three steps: the fennel is caramelized on the stovetop, the eggs are prepared in a separate skillet, and then the assembled dish is placed in the oven for about 5 minutes. the result is a herbal-infused omelet with a taste right between winter (gruyère) and summer (fennel): SPRING!
4 eggs
a small chunk of gruyère, grated
a large fennel bulb
2 tbsp olive oil
butter
to caramelize the fennel, first trim the bulb and remove tough outer layers, then slice in half vertically and cut into ⅛-inch slices. sauté in the olive oil over medium heat for about 10 minutes, stirring occasionally. when the fennel is tender & caramelized, remove from heat and season with salt & pepper.
preheat the oven to 350°f and prepare the eggs. i use a little butter to make my omelet; others swear by olive oil. whichever you use, be sure to undercook the eggs a little since they end up in the oven. once cooked, use an ovenproof dish to layer, alternating the omelet, fennel, and gruyère. it may seem like a ton of fennel, but i recommend using the whole bulb - it tastes like spring. trust. i wind up with two layers when using a 6-inch gratin dish.
cook for about 5 minutes, until the cheese is melted. i really enjoy this with an ezekiel english muffin and some coffee, like this amazing blend from my local roaster, counter culture.
serves 2, or you can double/triple/quadruple the recipe and have all your friends over.
hope your spring is full of sunshine, love & fun!
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