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April 22 2016

Happy Earth Day! Time For Breakfast- Kate’s Special Earth Day Scramble

I love eggs. Scrambled, poached or soft-boiled, I love them. At 78 calories, no sugar and 5 grams of fat each, as well as loaded with omaga-3s, they’re healthy and yummy all by themselves.

To honor the earth, this recipe pairs eggs with three ingredients with healthy, hearty, happy ties to the soil, to the season and to the savoring flavor. It’s a scramble of eggs with asparagus, ramps and morels.

I live in the concrete jungle; I can’t garden. Even if I could, I have a black thumb. Instead, I support people who can. I shop for my vegetables from local vendors as much as I can. I love green markets. I get very excited about what is in season.

So this recipe is a love song to the season. All three ingredients sprout with the spring, truly sing with the springtime, honor the earth and are great healthy, yummy choices that will leave you feeling fresh and balanced  in both your mind and body and feeling fit to lead.

Asparagus begins its season as early as February in California but really hits a perfect peak in April.  Seeing it at the green market is a sign that spring has arrived. Asparagus is a perennial bulb and stem vegetable, planted in the early spring as soon as the soil is loose and greeting farmers and gardeners year after year welcoming. It’s also loaded with healthy, yummy nutrients including A, C, E, and K, as well as folate and fiber. For this Earth Day recipe, it’s seasonal, perennial and a healthy, delicious choice to add to the eggs so you’re feeling fit to lead.

Ramps have a very short growing season. Chefs get a little lovesick and menus are odes to the ramps once they have arrived. Mario Batali posted his proclamation via video on Twitter with his #tabletofarm tale of treasure.  Ramps have no set arrival date; they arrive when spring does. They are typically gone by early June. They are one of the first vegetables to appear from defrosting soil.  Dana Cowen, editor-in-chief of Food & Wine magazine told AP, “It’s like that elusive thing — the bad boyfriend, the jazzy car of the vegetable world.”

Image published with permission from K. Moffett

Image published with permission from K. Moffett

So when ramps appear on menus, dishes become sonnets and diners sometimes quietly ask each other across the table or Google under the table cloth, “What is a ramp?” A ramp is a kind of wild onion found in the eastern U.S. and Canada.  They have a garlicky, oniony flavor and can be very pungent, so even though they are often compared to wild leeks, you should use them anywhere you might use a scallion. They are also shaped similarly to scallions but smaller and with reddish-purple stems. Notably, people forage for them. My grocer had them listed as “wild ramps.” Finally, they are truly of the earth. They are pulled from the muddiest part of the forest; clean them well.  They are a true springtime vegetable — they are from the forest and come right out of the earth. The second vegetable in the scramble is a small purple-red poem to the earth.

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Photo published with permission from K. Moffett

Morel mushrooms are the third springtime ingredient in this Earth Day scramble. Morels come up in March and are available through late May across the U.S. in the wild.  They grow mostly on the edge of forested areas.  People forage for them and they’re widespread with a conical cap that makes them easy to identity and morelhunters.com provides a crowd-sourced map. Like the ramps, my grocer had them listed as “wild.” They have a wonderful, rich umani flavor. These seasonal spring delights that grow so near the earth and in by the trees offer a fantastic third ingredient to this springtime scramble.




Ingredients:

 2 large eggs

1/2 tablespoon Brummel and Brown yogurt butter

1 tablespoon low-fat sour cream

2 ramps

2 morels

2 medium asparagus spears

Salt

Pepper


Method:

  1. Thinly slice ramp bulbs and slender stems plus 1/2 cup thinly sliced green tops.
  2. Thinly slice morels.
  3. Trim and cut asparagus into 1/2 pieces.
  4. Whisk eggs, salt, pepper and sour cream together a bowl until smooth. (Sour cream is my favorite way to get super creamy egg, delicious eggs. If you’ve never tried, just pick up the whisk once; you’ll never go back.)
  5. Melt Brummel and Brown in the pan over medium heat.
  6. Add ramp bulbs and purple-reddish stems, sauté until tender. About 2 minutes.
  7. Add asparagus, green tops of ramps and mushrooms and sauté until ramps are soft and the asparagus crisp, about 5 minutes. *If you know like your eggs cooked faster and over higher heat or harder, continue to cook until the asparagus is tender or about 8 minutes,
  8. Add the eggs to pan. Drop the heat down to low-medium, stirring occasionally. Continue to cook until set. They will be wonderfully creamy.
Photo published with permission from K. Moffett

Photo published with permission from K. Moffett

Remove this yummy, heathy Earth Day scramble from the pan, serve and enjoy!

 

About Kate Moffett

Hi I’m Kate I spend my days navigating New York City where I make the Internet sparkle using degrees from Middlebury College, the Cordon Bleu in Paris and the MFA program in Creative Writing at the University of Pittsburgh. In Paris, I learned that butter, sugar and flour will make most food amazing but that’s too easy; I like a challenge. And I’m also a huge fan of healthy eating, fitness and keeping mind and body balanced. You can also find me two ways on Twitter professionally @WineAndWebGirl or at my personal account @LittleMissMoff and tasting any food I can find – I’ll try anything twice!

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