Monday, October 12, 2009

CSA 8: Garlic Chives

There's just something about garlic chives and eggs that just screams out at me. Besides, it was nice to make something outside of kale and eggs for once. First, I chopped up the chives. Easy job. Next, the main players: breakfast sausage and eggs. I saute the sausage in an oiled pan over medium heat. Once I get a nice sear on all sides, I add water halfway up the sausage and turn the water on high. I boil them until all of the water evaporates. This method allows the sausages to be cooked thoroughly and quickly. After the water is gone, continue to sear the sausages again. This helps bring back the nice snap of the skin. Crisp outside, soft and meaty inside. The eggs are whisked with a touch of cream. A little dairy in a scrambled egg mix helps make them fluffy. But just a touch. Too much and it will be watery. I add the chives in the mix and reuse the same pan with the sausages to scramble the eggs. Not only is it a one pan meal, it also picks up all the glorious sausage drippings. Mmm, extra flavorful eggs. So there you go, eggs, sausage and large side of bread. The chives add just the right amount of garlicky flavor and freshness. Plus, it's an extra texture layer is otherwise mushy yet fluffy eggs. Upper Meadows Farm 12 Pollara Lane Montague, NJ 07827 (973) 293-8171

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