Post #187 Green Eggs
Blog Description: Recipe for Green Eggs, Zone 10 south Florida gardening for food, subtropical, permaculture, forest gardening, sustainable gardening, perennial, edible plants
A nod to Dr. Suess, this dish is super-tasty and bumps up the nutrition for a great start (or end) to your day.
Makes 4 servings.
Ingredients
4 eggs, uncooked, scrambled in the bowl
2 cups fresh coromandel or moringa greens (or 1 cup frozen)
1 tsp herb mixture of your choice (skip if using seasoned drippings)
1 Tbs coconut oil or bacon grease (or 2 Tbs meat drippings)
1/2 cup chicken stock or bone broth
1/4 cup grated cheese (Parmesan, Asiago, Gruyère, Manchego…), optional
Directions
In a cast iron or other skillet, heat the oil with herbs on medium-high.
Add greens and broth. Stir well to combine. Cover, turn down heat to medium and let simmer 5-10 minutes. Stir and test for texture; if you want them softer, let them cook another 5 minutes.
Stir greens, then pour eggs over them. At this point, you could put the pan in a preheated oven at 350 degrees F for 20 minutes, or let them sit on the stove until set and flip them to make an omelet, or just stir them continually until done. The latter way is fastest.
Sprinkle cheese a little before the eggs are done to give it a chance to melt.
Serve with fresh fruit.
Note: If you want to add meat such as bacon or sausage, you could cook it in the same pan before starting, using the grease. Set the cooked meat aside until the end, when you can add it back in or serve it on the side.
What do you think of green eggs, Sam?
Mary