Breakfast

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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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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Brown Rice and Mushroom Grain Bowls with Olive Oil-Fried Eggs

 

Brown Rice and Mushroom Grain Bowls with Olive Oil-Fried Eggs

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Servings 2

Ingredients

  • 3/4 cup brown rice
  • 1 tsp rice vinegar divided
  • 1 tsp extra virgin olive oil
  • 5 tbsp extra virgin olive oil
  • sea salt
  • 1 medium shallot sliced
  • 8 oz cremini mushrooms sliced
  • 5 oz shitake caps sliced
  • 2 garlic cloves minced
  • 1 tsp soy sauce or tamari
  • 1 tsp maple syrup
  • pinch chili flakes
  • 2 The Farmer's Hen large eggs
  • sliced scallions, microgreens, or other herbs for garnishing

Instructions

  • In a medium pot, combine the rice, 1 ½ cups water, ½ teaspoon rice vinegar, 1 teaspoon olive oil, and a generous pinch of salt. Bring to a boil. Reduce to a simmer, cover the pot, and cook the rice for 45 minutes. Turn off the heat and let the rice sit and steam for 10 more minutes. Fluff with a fork and serve.
  • Meanwhile, heat a medium skillet over medium heat. Add 2 tablespoons of olive oil, shallot, and a pinch of salt. Saute for 5-7 minutes, until translucent. Add the cremini and shiitake 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 stir. Cook for another 3-5 minutes, until the mushrooms are completely browned. Add the soy sauce/tamari, maple syrup, remaining ½ teaspoon rice vinegar, and chili flakes to taste. Stir to coat, and keep cooking, until the mushrooms appear glazed, another 2-4 minutes.
  • Use the same skillet that was used for the mushrooms or another non-stick skillet to cook the eggs. Heat the skillet over medium high heat and add 3 tablespoons of olive oil. Once the oil is shimmering, carefully crack the eggs into the pan. Fry for about 3 minutes, tilting the pan to one side and spooning the pooled up olive oil over any uncooked whites (avoid the yolks), until the egg whites are firm, the edges are crispy, and the yolk is still runny.
  • To assemble the grain bowls, distribute the rice among 2 bowls, top with the mushrooms, followed by the fried eggs, and a sprinkle of herbs.

Notes

These grain bowls make for a nourishing meal that can be enjoyed any time of day. Frying eggs in olive oil gives them beautiful, lacy and crispy edges, as well as a lush, savory flavor. They are delicious when served on top of earthy-flavored mushrooms and grains. You can use other grains like quinoa, farro, freekeh, etc. in place of the brown rice, just make sure to cook them according to their individual package instructions.

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Poached Eggs with Lemony Roasted Asparagus

Poached Eggs with Lemony Roasted Asparagus

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Servings 2

Ingredients

  • 1 lb asparagus (about 1 medium bunch) tough ends snapped off
  • 1 tsp olive oil
  • sea salt
  • freshly ground black pepper
  • 1 medium lemon
  • 4 The Farmer's Hen large eggs

Instructions

  • Preheat the oven to 425° F. Cover a large baking sheet with parchment paper. Set a medium pot of water to boil.
  • Put asparagus on the baking sheet, along with the oil, salt, and pepper to taste. Mix to coat. Roast for 9-15 minutes, until the asparagus is easily pierced with a fork. The exact amount of time will depend on the thickness of your asparagus; the thicker it is, the more time it will need. 
  • Arrange the asparagus on a serving platter or distribute among serving plates. Zest the lemon and sprinkle the zest over the asparagus, then slice the lemon in half and squeeze the juice from half of the lemon over the asparagus. Slice the remaining half of the lemon into wedges and serve alongside the asparagus.
  • Meanwhile, establish a strong simmer in the pot with the boiling water by lowering the heat just a little. Crack an egg into a small bowl. Create a vortex in the pot by stirring the water in a circular motion with a slotted spoon. Carefully slide the egg from the bowl into the center of the vortex. Gently swirl the water to help the whites shape up around the yolk. Cook for about 2 ½ minutes, until the whites are set, but the yolk is still soft to the touch. Use a slotted spoon to transfer the egg to a plate, lined with a clean towel or paper towel. Repeat with the rest of the eggs, or, if you feel comfortable, cook all the eggs at the same time. Serve the eggs over the asparagus, seasoned with salt and pepper to taste.

Notes

Delicate poached eggs are so delicious served over beautiful green vegetables like asparagus. This lemony roasted asparagus is incredibly simple to prepare, yet so impressive in flavor.

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Cheesy Grits with Over Easy Eggs, Bacon, and Broccolini

Cheesy Grits with Over Easy Eggs, Bacon, and Broccolini

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Servings 4

Ingredients

  • 2 tbsp unsalted butter divided
  • 1 jalapeno seeded and diced
  • 1 cup whole milk
  • 1/2 cup white or yellow, non-instant grits or polenta
  • sea salt
  • 1/2 cup grated sharp Cheddar cheese
  • freshly ground black pepper
  • 8 strips bacon
  • 1 medium bunch broccolini tough ends trimmed
  • 4 The Farmer's Hen large eggs

Instructions

  • Heat a medium pot over medium heat. Add 1 tablespoon of butter and swirl it around until completely melted. Add the jalapeno and saute for 3 minutes, until soft. Add the milk, 2 cups of water, grits, and a generous pinch of salt, whisk to combine. Bring to a simmer over medium-high heat. Establish a gentle simmer and cook, whisking often, for 25-30 minutes, until the grits are soft and creamy. If the grits become too dry at any point, add more water or milk to achieve a creamy consistency. Turn off the heat, add the cheese and black pepper to taste, mix to combine. Taste for salt and adjust if needed. Keep warm.
  • Meanwhile, 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. Tear the bacon into large chunks or serve whole. Saute the broccolini in the pan with the bacon fat over medium heat for 5-7 minutes, until bright green and charred in places.
  • Heat a medium non-stick skillet over medium-low heat and add 1 tablespoon of butter. Once the butter is melted, gently crack the eggs into the pan (you might need to do this in batches), and cook for about 2 minutes, until the whites are just set. Flip the eggs and cook for about 20 seconds. Flip back over and season with salt and pepper. Serve the eggs right away over the cheesy grits, with the bacon and broccolini.

Notes

Cheesy grits make for such a comforting, savory breakfast, especially when topped with perfectly cooked over easy eggs, bacon, and broccolini.

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