With their bright sun-colored yolks amid a halo of white, eggs even look like spring, and we tend, still, to link them symbolically to this season.
Before the advent of electricity, eggs were a seasonal food closely identified with spring. As daylight waned in the fall, hens slowed or ceased laying until the days lightened and lengthened.
When electricity came along, farmers put lights in their chicken coops to keep hens laying all year long.
Where I live in rural Maine, fresh organic, free-range, cage-free chicken eggs are readily available at farmers markets and in honor stand coolers by the side of the road.
The dull flavor and wan color of supermarket eggs cannot begin to compare with them.
FRIED EGG SANDWICH WITH GREENS AND CRISPY PROSCIUTTO
This scrumptious sandwich can be eaten with immense pleasure for breakfast, lunch, light dinner or midnight snack.
If you’re cooking more than 3 or 4 slices of prosciutto, arrange on a parchment-lined baking sheet and roast in a 375-degree F oven for about 10 minutes.
Unless the kale stems are very tough and woody, I always cut them into thin slices and add to the pan with the leaves.
Makes 2 sandwiches, 1 to 2 servings depending on occasion and appetite
1 tablespoon olive oil
1 small bunch kale (about 8 ounces), chopped
1 garlic clove, minced
Salt
Freshly ground black pepper
3 paper thin slices prosciutto (about 2 ounces)
2 tablespoons butter, plus additional for rolls
2 large fresh eggs
2 kaiser or ciabatta rolls, sliced in half
Heat the oil in a medium-large skillet. Add kale and garlic, along with about ½ cup water, and cook over medium heat, turning with tongs, until greens are wilted and tender, about 10 minutes, adding more water if they seem in danger of scorching. Season with salt and pepper.
Place prosciutto on a large plate between 2 layers of paper towels.
Microwave on high for 1 minute. Check, and if prosciutto is not frizzled, cook for 10 to 20 more seconds. Remove from plate and cool on a clean paper towel. It will crisp as it cools.
Preheat the broiler. Melt butter in a medium skillet. Crack eggs into pan and cook over medium-high heat until they begin to set.
Reduce heat to low, cover pan and cook until white is fully cooked. Season with salt and pepper.
Meanwhile, arrange rolls on a baking sheet and lightly toast under broiler. Butter the rolls.
To assemble, spread a layer of kale on the bottom of the rolls, break prosciutto into pieces and arrange atop greens, and place egg on prosciutto.
Prick yolk to make it run, and top with the other half of the roll.
APRIL FRITTATA
Asparagus is the springtime vegetable of choice, but you can also use broccoli florets in this frittata.
Serve with a tomato salad and crusty semolina bread.
Serves 3
8 ounces slender asparagus, trimmed and cut into 3/4-inch diagonal pieces
3 tablespoons butter
½ cup thinly sliced scallions
7 eggs
1 teaspoon Dijon mustard
½ teaspoon salt
1/8 teaspoon freshly ground black pepper
1 cup shredded cheddar cheese
1 cup diced cooked ham
2 tablespoons grated Romano or Parmesan cheese
Cook asparagus in a pot of boiling salted water for about 3 minutes, or just until crisp-tender.
Drain in a colander and run under cold water.
Melt the butter in a 10-inch skillet with an ovenproof handle. Add scallions and cook over medium-low heat for 2 minutes.
Preheat the broiler.
In a bowl, whisk the eggs with mustard, salt and pepper. Stir in the cheese and ham.
Pour the egg mixture over scallions in skillet and stir gently to combine. Scatter cooked and drained asparagus over the eggs.
Cover and cook the frittata over very low heat until eggs are almost set on top, about 10 minutes.
Sprinkle with cheese and place the skillet under the broiler for 1 to 2 minutes, until the top is just set and flecked with brown.
Cut into wedges and serve.
Brooke Dojny is author or co-author of more than a dozen cookbooks, most recently “Chowderland” (2015). She lives on the Blue Hill peninsula, and can be contacted via Facebook at:
facebook.com/brookedojny
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