Spring is upon us, the fields are greening up. The bees are working and the hens are laying! They take a bit of a break over the winter and slow down on the egg production. The timing is good for us too. Without a market to go to, we can get a frig full of eggs pretty quick. Good thing we like eggs! And quiche, and souffle, and lemon meringue pie.
Lemon meringue PIE!
But with the start of Charlottesville City market April 5th, we should find lots of home for all the girls’ eggs!
Here is a new favorite recipe from a recent issue of Bon Appetit:
Company Eggs from Bon Appetit Magazine Serves 6
2 tablespoons olive oil
1 small onion, thinly sliced
4 garlic cloves, finely chopped
Kosher salt, freshly ground pepper
2 bunches Swiss chard, thick center ribs and stems removed, leaves coarsely chopped (about 12 cups) Or any greens you like. We’ve made it with kale & spinach and both versions were delicious.
1/2 cup heavy cream
12 large eggs
2 ounces sharp white cheddar, grated (about 1/2 cup)
PREPARATION: Preheat oven to 400°. Heat oil in a large skillet over medium heat. Add onion and garlic; season with salt and pepper. Cook, stirring occasionally, until onion is softened, 8-10 minutes. Add chard to skillet by the handful, tossing to wilt between additions. Cook, tossing often, until tender, 8-10 minutes. Add cream and simmer until thickened and almost evaporated, 8-10 minutes; season with salt and pepper. Spread chard mixture evenly in a 13x9x2-inch baking dish. Using the back of a spoon, make 12 small, evenly spaced divots in the chard mixture. Crack 1 egg into each divot. Season eggs with salt and pepper. Sprinkle cheese over. Bake, rotating dish once, until egg whites are almost set and yolks are still runny, 15-18 minutes. Let stand 5 minutes before serving.
When we were kids, our mom would make cheese souffle and biscuits with a salad and then lemon meringue pie for Sunday Brunch. SOOO good!
She used the New York Times Cookbook recipes for all three. I still have that edition (1961 Edited by Craig Claiborne) and it is a go-to for so many of my favorites.
Here is the Cheese Souffle
1/4 Cup butter
14 cup flour
1 1/2 cups milk
1/2 pound of cheddar cheese (or other hard cheese)
4 farm fresh eggs- separated
1. Preheat oven to 375 degrees.
2. Melt butter over low heat, add the flour & stir with a wire whisk until blended. Meanwhile, bring the milk to a boil and add it all at once to the butter/flour mixture, stirring with the whisk continually, it should thicken right up. Season to taste with salt, worcestershire & cayenne.
3. Turn off heat and let mixture cool a couple of minutes. Add the cheese and stir until melted. Beat egg yolks in one at a time and cool.
4. Beat the egg whites until they stand in peaks but do not over beat. Cut and fold the egg whites into the mixture. Turn into a 2 quart casserole dish (greased or ungreased). I usually do not grease. And bake 30-45 minutes until puffed and golden brown.
And let me know how it turns out.