Slow cooked eggs with tomato and pickled onion relish
My beets were roasting and I remembered a recipe for Quick Pickled Onions I saw on the Coconut and Lime food blog. It is indeed quick and stupid simple:
Place 8 peppercorns in a pint jar. Fill the jar with sliced onions, leaving about 1/2 inch on the top. Add about 4-5 cubes of beets. Fill the jar about half way with red wine vinegar and then the rest of the way with white vinegar. Seal and refrigerate 1-3 days before serving.
I did that with two jars. I used the bulbous fresh red spring onions, which are available for about a month just now at the Farmers Market.
Sunday, I thought about brunch. I could use those pickled onions and a tomato to make a relish as a topping for a batch of Green Garlic Scrambled Eggs, also stupid simple.
I had three-quarters of a big yellow tomato with red streaks, perhaps a Pineapple tomato. I chopped that and let it rest in a strainer. I chopped my pickled onions and combined.
For the eggs; I adapted a recipe from Mariquita Farm.
Chop a stalk of green garlic like you would a scallion. Feel free to use all the green part as well as the white part. Beat three eggs and add 2 tablespoons milk or cream to the eggs. I threw in some bits of fresh curd cheese from Spring Hill Farm, as well.
Saute the green garlic in your desired amount of butter over a medium flame for a minute or two. Add the beaten egg mixture and reduce the flame to its lowest possible setting. Stir constantly. As the eggs heat up they will start to steam a little and maybe stick to the bottom of the pan. Add some salt and pepper. Take the pan off direct heat to slow the process down. The longer it takes, the better it’ll taste. It should take at least 10 minutes to cook 3 eggs this way. As the eggs finally congeal, spoon onto your plate and add the relish. The recipe suggests serving the eggs over toast, but I didn’t do that.