we decided to go back on our diets after eating and drinking whatever we wanted to for the holiday weekend. this morning I made barbara kingslover’s recipe “eggs in the nest” from her book “animal, vegetable, miracle“.
(This recipe makes dinner for a family of four, but can easily be cut in half.)
- Two cups uncooked brown rice — Cook rice with four cups water in a covered pot while other ingredients are being prepared.
- Olive oil – a few tbsp; 1 medium onion, chopped; garlic to taste — Saute onions and garlic in olive oil in a wide skillet until lightly golden.
- Carrots, chopped; ½ cup dried tomatoes — Add and saute for a few more minutes, adding just enough water to rehydrate the tomatoes.
- One really large bunch of chard, coarsely chopped — Mix with other vegetables and cover pan for a few minutes. Uncover, stir well, then use the back of a spoon to make depressions in the cooked leaves, circling the pan like numbers on a clock.
- Eight eggs — Break an egg into each depression, being careful to keep yolks whole. Cover pan again and allow eggs to poach for three to five minutes. Remove from heat and serve over rice.
S.T. made this for me first time and I’ve cooked it 3 times since, every time a bit different. today I didn’t have rice, so ate it with S.T.’s spelt and sourdough toasted bread which was terrifically crunchy and chewy. I parboiled swiss chard (from our garden) and kale (starts we got for our garden from Rudy) before adding it to the mixture and kept the water for soup I later made for dinner – but that’s another recipe! I topped the final poached eggs and nest with nutritional yeast, parmesan and feta cheese! very good! wish I had a photo for you!