off the eaten path

Eggs are such a staple in my house. They are handy for a quick meal, essentiall for certain dishes and desserts, and have such a happy shape.

I’ve recently grown fond of eggs bought at the Dupont Circle Freshfarm Market. The farmers at the market (many of whom use organic and/or no-pesticide growing methods) sell the most lovely eggs, with deep, golden yolks that create egg dishes that are simply radiant.

So my recipe is simple, something almost anybody here has probably done, but is so essential to my life.

Distressed Eggs with fresh herbs and Tobasco

4 large eggs (for stronger egg flavor, use goose or duck eggs)
5 fresh basil leaves
1/2 tsp fresh thyme leaves
1 tsp garlic chives, chopped
1/2 small shallot, finely minced (could substitute spring onion or sweet onion, or omit)
salt to taste
fresh ground pepper to taste
Tobasco sauce to taste
1 tsp butter (unsalted preferred), separated into 3/4 tsp and 1/4 tsp amounts

1. Heat a small pan (preferably seasoned cast iron or nonstick) over medium-low heat for 3 minutes or until water drops immediately sizzle off surface of pan.
2. Add 2/4 tsp of butter and melt to cover bottom of pan.
3. Add shallots and sauté for 2 minutes or until tender (not until burnt).
4. Break eggs into pan, using spatula to break yolks (thus the “distressed” label). Stir to mix in shallot.
5. Add salt and pepper (to taste) while egg mixture is still liquid and cook eggs for 3 to 4 minutes.
6. Add basil, chives and thyme to eggs, letting them sit on top.
7. Use spatula to ensure eggs are loose from the bottom of the pan.
8. Fold egg “patty” in half, like an omelette and reduce heat to low (nonstick pan) or turn heat off (cast iron).
9. Let eggs sit in pan for 2 minutes to allow inside to cook a little.
10. Cut into halves and serve, drizzling Tobasco over eggs if desired.

Serve with toast or bread of your choice. Serves 2.

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