Sycamore May

Winter Squash Hash Browns with Slow Cooked Sunny-Side Up Eggs

Winter Squash Hash Browns with Slow Cooked Sunny-Side Up Eggs

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Servings 2

Ingredients

  • 1 Russet potato peeled and grated
  • 1 honeynut squash or 1/2 small butternut squash peeled, seeded, and grated
  • juice from 1/2 lemon
  • sea salt
  • 1/4 cup olive oil, avacado oil, or other cooking oil of choice
  • 1 tbsp olive oil, avacado oil, or other cooking oil of choice
  • freshly ground black pepper
  • sliced chives for garnishing (optional)
  • 2-3 The Farmer's Hen large eggs

Instructions

  • Put the potato and squash in a colander, set over a bowl. Drizzle with lemon juice and sprinkle with a generous pinch of salt, mix to coat. Let sit for 15 minutes, allowing the vegetables to release excess water. Working in batches, squeeze as much liquid as you can out of the vegetables using your hands, this will ensure that they crisp up in the skillet. Transfer to a dry bowl.
  • Heat a large skillet over medium-high heat and add ¼ cup of oil. Add the grated vegetables and stir to coat them in the oil. Spread the vegetable into an even layer and cook, undisturbed, for 5-6 minutes, or until the underside starts turning golden brown. Flip the hash browns, simultaneously breaking them up into smaller pieces. Continue cooking for 8-10 more minutes, stirring periodically, until the hash browns are golden brown and crispy. Reduce the heat if the vegetables are browning too quickly. Transfer to serving plates, season with salt and pepper to taste, and sprinkle with chives, if using.
  • Heat a large non-stick skillet over medium low heat and add the remaining 1 tablespoon of oil. Crack the eggs into the pan and turn down the heat if you hear any sizzling. Let the eggs cook slowly, without sizzling, over medium low to low heat, until the whites are fully set, and the yolk is still runny, 5-7 minutes. Serve with the winter squash hash browns.

Notes

Adding winter squash to hash browns is such a fun way to switch up the preparation of this breakfast classic. The squash contributes color and a subtle sweetness that goes beautifully with the savoriness of potatoes. Lacy-edged hash is especially delicious served with slow cooked eggs, which counteract the crispness of the hash browns with their velvety softness.

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Cold Peanut Noodles with Hard-Boiled Eggs

Cold Peanut Noodles with Hard-Boiled Eggs

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Servings 2

Ingredients

  • 2-4 The Farmer's Hen large eggs
  • juice from 2 limes (about 1/4 cup)
  • 1 tbsp tamari or soy sauce
  • 1 tbsp rice vinegar
  • 2 tbsp creamy peanut butter
  • 1 tsp Sriracha or other chili sauce of choice
  • 1 garlic clove grated or minced
  • sea salt
  • 8-9 oz soba noodles, rice noodles, or other noodles of choice
  • 1/4 cup roasted peanuts chopped
  • 1 medium cucumber or 2-3 Persian cucumbers sliced
  • large handful basil leaves chopped

Instructions

  • Bring a medium pot of water to a boil over high heat. Use a slotted spoon to carefully place the eggs in the boiling water, one at a time. Adjust the heat to a steady boil and cook for 11 minutes. Put the eggs under cold water to stop the cooking. Once cool, crack the eggs at the wider end and peel. Slice in half.
  • Make the sauce. In a large bowl, combine the lime juice, tamari/soy sauce, rice vinegar, peanut butter, Sriracha, garlic, and a pinch of salt, mix until smooth. Taste for salt and adjust if needed. 
  • Cook the noodles according to the instructions on the package. Drain and rinse the noodles under very cold water. If your tap water is not cold enough, place a few ice cubes in the colander with the noodles and let them melt completely to cool down your noodles.
  • Transfer the noodles to the bowl with the sauce, along with the peanuts, cucumbers, and basil. Mix very well to coat everything in the sauce. Distribute the noodles between serving bowls and top with the hard boiled eggs, seasoned with salt. Enjoy right away.

Notes

These cold peanut noodles are so fresh and perfect for spring or summer cooking. The addition of nutritious, hard-boiled eggs rounds out this dish and makes it into a complete meal.

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Spaghetti Carbonara

Spaghetti Carbonara

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Servings 4

Ingredients

  • sea salt
  • 3 oz guanciale cut into 1" long strips
  • 3 The Farmer's Hen large egg yolks
  • 1 The Farmer's Hen large egg
  • 1/2 cup finely grated Parmesan plus more for garnishing
  • 1/2 cup finely gated Pecorino, or more Parmesan
  • freshly ground black pepper
  • 1 lb spaghetti

Instructions

  • Set a large pot of lightly salted water to a boil.
  • Scatter the guanciale in a large skillet over medium heat. Cook, until the guanciale is golden brown and the fat is rendered, 8-10 minutes. Remove the guanciale from the pan with a slotted spoon and set aside.
  • In a large bowl, whisk the egg yolks and egg until smooth and streak free. Mix in the Parmesan, Pecorino, if using, and plenty of black pepper (the rule is to grind the pepper until your arm gets tired).
  • Cook the spaghetti in the boiling water until al dente. Reserve about ½ cup of the starchy pasta water. Strain the pasta and add it to the pan with the guanciale fat, set over medium heat, along with a splash of the starchy water. Stir vigorously to deglaze the pan and coat the pasta in the fat. Turn off the heat. Add the egg and cheese mixture to the pan (the pan shouldn’t be too hot so that the eggs don’t scramble), along with the guanciale, mix rapidly. Add more of the starchy water if the sauce needs thinning. Serve the Carbonara right away, garnished with more grated Parmesan.

Notes

This Roman pasta dish is the ultimate breakfast for dinner recipe that features a sauce made of eggs and cheese, and a generous studding of guanciale (cured pork jowl).

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Beet and Turmeric Pickled Eggs

Beet and Turmeric Pickled Eggs

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Servings 6

Ingredients

for the eggs

  • 6 The Farmer's Hen large eggs
  • 1 1/3 cup apple cider vinegar
  • 1/2 cup water
  • 2 tbsp sugar
  • 1 tsp sea salt

for the turmeric variation

  • 1 tsp tumeric
  • 1 shallot sliced
  • 2 tsp whole black peppercorns
  • 1 tsp fennel seeds

for the beet variation

  • 1 medium beet peeled and cubed
  • 2 tsp whole black peppercorns
  • 1 tsp coriander seeds

Instructions

to prepare the eggs

  • Bring a large pot of water to a boil over high heat. Use a slotted spoon to carefully place the eggs in the boiling water, one at a time. Adjust the heat to a steady boil and cook for 11 minutes. Put the eggs under cold water to stop the cooking. Once cool, crack the eggs at the wider end and peel. 

to make the turmeric pickled eggs

  • In a medium saucepan, combine the vinegar, water, sugar, salt, and turmeric. Bring to a simmer over medium-high heat and simmer, stirring, until the sugar and salt dissolve, about 5 minutes. Let cool.
  • Put the hard boiled eggs in a quart jar, along with the shallot, peppercorns, and fennel. Pour the turmeric mixture over the eggs. Seal the jar and gently flip it a few times to evenly distribute the ingredients. Refrigerate overnight and enjoy. These pickled eggs will keep for up to 2 weeks.

to make the beet pickled eggs

  • In a medium saucepan, combine the vinegar, water, sugar, salt, and beet. Bring to a simmer over medium-high heat and simmer, covered, until the beets are soft, 20-25 minutes. Let cool. Strain out the beets and discard or save to use in salads, etc.
  • Put the hard boiled eggs in a quart jar, along with the peppercorns and coriander. Pour the beet mixture over the eggs. Seal the jar and gently flip it a few times to evenly distribute the ingredients. Refrigerate overnight and enjoy. These pickled eggs will keep for up to 2 weeks.

Notes

Pickled eggs are delicious, they last a while in the fridge, and they’re so fun to make thanks to all the potential for colorful brine ingredients. This recipe shows you how to make beet and turmeric pickled eggs, which both turn out stunningly vibrant in color and look beautiful on appetizer plates, in salads, or grain bowls.

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Goat Cheese and Herb Omelet

Goat Cheese and Herb Omelet

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Servings 1

Ingredients

  • 2 The Farmer's Hen large eggs
  • 2 tbsp unsalted butter
  • sea salt
  • freshly ground pepper
  • 2 oz goat cheese crumbled
  • 1 tbsp finley chopped herbs like chives, dill, parsley, plus more for garnishing

Instructions

  • In a medium bowl, whisk the eggs until very smooth and streak free (the trick with this is that it always takes longer than you think). 
  • Heat a medium non-stick skillet over medium heat. Add the butter and swirl it around to melt. Add the eggs and season with salt and pepper to taste. Gently stir the eggs until they just start to set. Turn the heat down to medium low and let the eggs cook undisturbed, until set completely on the bottom, but still soft on top, about 2-3 minutes. Lift an edge of the omelet with a spatula to check that it’s holding together. The bottom of the omelet should be even in color, with no brown spots. Turn off the heat. 
  • Spread the goat cheese and herbs in a row down the middle of the omelet. Fold each side of the omelet over the goat cheese and herb filling. Carefully slide the omelet onto a plate, simultaneously flipping it over with a spatula, seam down. Sprinkle with more herbs and enjoy right away.

Notes

This French-style omelet takes some serious practice and a really good, non-stick skillet. But once you get the hang of it, you likely won’t be able to go back to ‘regular’ omelets ever again. This recipe does simplify the traditional method a little bit by not having you stir the eggs the whole time, since it’s too easy to turn them into scrambled eggs, and by folding the omelet instead of rolling it off the pan, which is a really advanced technique. The result is a custardy, even-colored omelet that makes for the most luxurious breakfast.

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Dutch Baby

Dutch Baby

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Servings 4

Ingredients

  • 3 The Farmer's Hen large eggs
  • 3/4 cup whole milk
  • 1/2 cup all purpose flour
  • 2 tbsp sugar
  • 1 tsp vanilla extract
  • 1/4 tsp sea salt
  • 2 tbsp unsalted butter
  • powdered sugar for dusting
  • Greek yogurt and/or maple syrup for serving
  • fresh berries for serving (optional)

Instructions

  • Preheat the oven to 425° F. Put a large, oven-safe skillet in the oven while it’s preheating.
  • In a blender or food processor, combine the eggs, milk, flour, sugar, vanilla extract, and salt. Blend until smooth. Let the batter sit for 10-15 minutes.
  • Wearing oven mitts, carefully remove the hot skillet from the oven. Add the butter and swirl it around until melted. Pour the batter into the skillet, tilting the skillet if needed to make sure the batter is distributed evenly. Bake the pancake for 10-15 minutes, until puffed up and golden brown at the edges. Remove the Dutch baby from the oven, dust with powdered sugar, slice, and serve right away with yogurt/maple syrup and berries, if using.

Notes

A Dutch baby is a giant, skillet-sized pancake, which is so fun to make because it grows and puffs up in the oven. It’s also delicious sliced and served with any of your favorite sweet breakfast toppings, like maple syrup, yogurt, fresh fruit/berries, etc.

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Frittata with Leeks, Greens and Sausage

Frittata with Leeks, Greens and Sausage

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Servings 6

Ingredients

  • 12 The Farmer's Hen large eggs
  • 1/4 cup grated Parmesan
  • sea salt
  • freshly ground black pepper
  • 2 sausages of choice (like breakfast or hot Italian sausage)
  • 1 tbsp olive oil
  • 2 leeks, white and light green parts only sliced
  • 1 bunch Swiss chard stemmed and torn

Instructions

  • Preheat the oven to 350° F. In a large bowl, beat the eggs until they are streak free. Mix in the Parmesan, salt, and pepper to taste.
  • Cook the sausage in a large, oven-safe skillet set over medium heat, until cooked through. Remove the sausage from the skillet, slice it on a diagonal, and set aside for now. Wipe the pan if needed. Add the oil, leeks, and a pinch of salt. Saute the leeks for 10 minutes, until soft. Add the chard greens and another pinch of salt, saute until just wilted. Add the sliced sausage back to the pan. Pour the egg mixture into the pan. Turn the heat up to medium high and cook without stirring for 5 minutes, until the edges of the frittata just begin to set. Transfer the pan to the oven and bake for 25-30 minutes, until the center is set. Slice the frittata and serve right away.

Notes

Similarly to quiche, a frittata can be filled with endless combinations of ingredients, but this recipe is especially delicious. The rich savoriness of the sausage is perfectly counteracted by the slightly bitter greens, and the ‘melted,’ sauteed leeks contribute a note of sweetness.

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Shakshuka

Shakshuka

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Servings 2

Ingredients

  • 2 tbsp olive oil
  • 1 yellow onion diced
  • 1 red bell peppers seeded and diced
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/2 tsp paprika
  • sea salt
  • 4 garlic cloves minced
  • 1 tbsp tomato paste
  • 1 28 oz can diced tomatoes
  • 4-6 The Farmer's Hen large eggs
  • freshly ground black pepper
  • plain Greek yogurt for garnishing
  • fresh herbs like mint, cilantro, parsley for garnishing

Instructions

  • Heat a medium skillet over medium heat and add the oil. Add the onion, bell pepper, cumin, coriander, paprika, and a pinch of salt. Saute for 8-10 minutes, until the onions are translucent and the peppers are soft. Add the garlic and tomato paste, saute for another 2 minutes, until the garlic is fragrant and the tomato paste is incorporated. Add the tomatoes and another pinch of salt. Establish a gentle simmer and simmer the tomato mixture for 15-20 minutes, until it thickens and becomes concentrated. Taste for salt and adjust if needed.
  • Make 4-6 divots in the tomato mixture and crack the eggs into the divots, one at a time. With the mixture at a gentle simmer, cover the pan and cook the eggs for 5 minutes, or until the egg whites are set and the yolks are still runny. Season the eggs with salt and pepper. Garnish the shakshuka with dollops of yogurt and fresh herbs. Enjoy right away.

Notes

Shakshuka is a Mediterranean dish of eggs cooked in a spiced tomato and pepper sauce. It makes for a quick and cozy meal, served with some crusty bread or soft flatbread.

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Quiche Two Ways: Broccoli-Cheddar and Mushroom-Bacon

Quiche Two Ways: Broccoli-Cheddar and Mushroom-Bacon

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Ingredients

for the crust

  • 1 cup all-purpose flour plus more for dusting
  • 1/4 tsp sea salt
  • 1 stick cold, unsalted butter cut into small pieces
  • 3-5 tbsp ice water

for the quiche base

  • 4 The Farmer's Hen large eggs
  • 1 cup heavy cream
  • 1/4 tsp sea salt

for the broccoli-cheddar variation

  • 1 tbsp olive oil
  • 1 medium shallot sliced
  • sea salt
  • 1 small head broccoli chopped small
  • 3 garlic cloves minced
  • freshly ground black pepper
  • 1 small bunch chives sliced
  • 1 cup shredded Cheddar cheese

for the mushroom-bacon variation

  • 5 oz bacon cut into 1/2" pieces
  • t tbsp olive oil
  • 1 medium shallot sliced
  • sea salt
  • 8 oz cremini mushrooms sliced
  • 3 garlic cloves minced
  • freshly ground black pepper
  • 1 cup shredded Gruyere

Instructions

to make the crust

  • In a food processor, combine the flour and salt, pulse to mix. Add the butter, and pulse it in until the mixture resembles sand. Add 3 tablespoons of ice-cold water, and pulse it in. Test the dough by pressing it between your fingertips; it should come together. If the dough still seems too crumbly, add more water, 1 tablespoon at a time, until you achieve the correct consistency. Transfer the dough to a sheet of plastic wrap and form it into a disc. Wrap the disk tightly with the plastic and refrigerate for at least 1 hour, or overnight.
  • Prepare a 9” pie dish by oiling it with a little bit of olive oil (or butter). Dust your work surface with flour. Let the dough soften a bit at room temperature if it’s too hard right out of the refrigerator. Roll out the dough into an 11” diameter, ⅛”-thick round. Carefully transfer the dough to the prepared pie dish, gently pressing the dough into the dish. Trim off any excess at the edges. Prick the crust with a fork several times and refrigerate for 30 minutes.
  • Preheat the oven to 375° F. Cover the crust with parchment paper, weighed down with baking beans. Blind bake for 40 minutes. Remove the parchment, and let the crust cool completely before filling, about 30 minutes.

to make the quiche base

  • In a medium bowl, whisk together the eggs, heavy cream, and sea salt, until smooth. Use in any variation below.

to make the broccoli-cheddar quiche

  • Preheat the oven to 350° F. Heat a medium skillet over medium heat. Add the olive oil, shallot, and a pinch of salt. Saute for 5-7 minutes, until translucent. Add the broccoli and another pinch of salt. Saute for 5-7 minutes, until the broccoli is crisp-tender. Add the garlic and black pepper to taste, saute for another 30 seconds, until the garlic is fragrant.
  • Mix the chives into the prepared quiche base. Sprinkle about half of the cheese over the bottom of the pre-baked crust. Spread the broccoli-shallot mixture in the crust. Sprinkle with the rest of the cheese and pour the quiche base over the broccoli. Bake for 45-50 minutes, until the quiche is just set. Let cool at least 30 minutes before serving.

to make the mushroom-bacon quiche

  • Preheat the oven to 350° F. Cook the bacon in a large skillet over medium-low heat, until crispy and browned in parts, about 10 minutes. Stir halfway through. Transfer the bacon to a paper-towel lined plate.
  • Heat a medium skillet over medium heat. Add the olive oil, shallot, and a pinch of salt. Saute for 5-7 minutes, until translucent. Add the mushrooms, along with another pinch of salt. Stir to coat the mushrooms in the oil and salt, then let brown, undisturbed, for 8-10 minutes, until all the water that they release evaporates. Add the garlic and black pepper to taste. Cook for another 3-5 minutes, until the mushrooms are completely browned. Add the cooked bacon, and mix it in.
  • Sprinkle about half of the cheese over the bottom of the pre-baked crust. Spread the mushroom-bacon mixture in the crust. Sprinkle with the rest of the cheese and pour the quiche base over the mushrooms and bacon. Bake for 45-50 minutes, until the quiche is just set. Let cool at least 30 minutes before serving.

Notes

Once you have a good recipe for a quiche crust and filling, you can easily flavor your quiche any way you want. This two-in-one recipe shows you how to make a broccoli-cheddar quiche and a mushroom-bacon quiche, complete with a buttery crust and a custardy filling that’s bursting with rich, decadent flavor.

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B.E.L.T. (Bacon, Egg, Lettuce and Tomato Sandwich) with Homemade Aioli

B.E.L.T. (Bacon, Egg, Lettuce and Tomato Sandwich) with Homemade Aioli

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Servings 1

Ingredients

for the aioli

  • 1 The Farmer's Hen large room temperature egg yolk
  • 1 medium garlic clove finely grated
  • 1/4 tsp sea salt
  • 1/2 cup olive oil

for the B.E.L.T.

  • 4 slices thick-cut bacon
  • 2 tsp olive oil
  • 1 The Farmer's Hen large egg
  • sea salt
  • freshly ground black pepper
  • 2 tbsp aioli, or to taste
  • 2 slices sandwich bread of choice toasted
  • 1-3 leaves butter lettuce
  • 1-2 slices tomato

Instructions

to make the aioli

  • In a medium bowl, whisk together the egg yolk, garlic, and salt. Add 1 teaspoon of water, and mix it in. Begin adding the olive oil, one drop at a time, and whisking constantly, until you start seeing the mixture emulsify. Keep adding the oil in a very thin stream and continue whisking, until all the oil is incorporated, and the aioli is thick like mayonnaise. Keep refrigerated in an airtight container. This aioli can be made up to one day ahead of serving.

to make the B.E.L.T.

  • Cook the bacon in a large skillet over medium-low heat, until crispy and browned in parts, 10-15 minutes. Flip halfway through. Transfer the bacon to a paper-towel lined plate.
  • Heat a medium non-stick skillet over medium heat (or use the same skillet used for the bacon). Add the olive oil. Crack the egg into the pan and cook until the whites are set, but the yolk is still runny, about 3 minutes. Season with salt and pepper.
  • Spread the aioli on both slices of bread. Top one of the slices with the lettuce, followed by the tomato, bacon, and egg. Close the sandwich and enjoy right away.

Notes

This might be the ultimate breakfast sandwich, complete with all the well-loved flavors of a B.L.T., plus a fried egg. Homemade aioli is so fun to make, and really takes this sandwich to the next level. You can also use store-bought mayonnaise or garlic mayo if you don’t want to make your own aioli, the sandwich will still be absolutely delicious.

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