Spring Breakfast

by BiteSizedJessica on March 21, 2012

The past few weeks have been un-seasonably warm in New York. In my experience of mid-March in the city, New Yorkers are eagerly anticipating warm weather, but usually have a long, cold and rainy road ahead. March 20, the first day of spring, is also my birthday. For as long as I can remember, I always have some spring time outfit planned to wear out to dinner, and almost always have to resort to plan B: jeans and winter coat – because it’s too cold.

Not this year. March has brought 75 degree days, evenings that feel like late June and vibrantly blooming cherry blossoms that are in their full effect several weeks early.

At the market, evidence of this early spring is not as obvious. We’ve waited a while to see any spring onions (one of my favorites), broccoli rabe and spring garlic. Every day that I go to the market for work, I search out these and other signs of spring but haven’t seen many. It seems the food haven’t caught up with the flowers.

Despite this lack of greenery at the market, I have still been in the mood for lighter springtime fare. This week we made a simple spring breakfast of perfectly cooked eggs with garlic shallots, spring onions and mushroom stew. To go with it, lightly toasted ciabatta dusted with Parmesan. Mushrooms and eggs are a fantastic breakfast combination, and the sharp onions and garlic make it a spicy spring treat.

INGREDIENTS:
(Makes 2 Egg and Mushroom Plates)

For the Mushroom Confit:

10 shiitake mushrooms, caps and stems separated
3 cloves garlic
2 cups olive oil
2 bay leaves
1 tbsp black peppercorns
Handful spring onion stems

Process:

      1. Place all ingredients in a small saucepot.
      2. Cook on lowest possible heat for 45 minutes to an hour until mushrooms are soft and oil is infused with mushrooms and aromatics.

For the Stew:

1 package maitake mushrooms
8 cremini mushrooms, thinly sliced
Olive oil
Salt and pepper
Spring onion bulbs and greens, diced
Garlic shallots, diced

Process:

      1. Heat a pan on high heat and coat with oil until nearly smoking.
      2. Toss in mushrooms and season well.
      3. Add spring onions and garlic shallots. Cook for 1 more minute until a fond begins to form. Deglaze with sherry and cook until soft.

For the Scrambled Eggs:

4 whole eggs, beaten
2 tbsp spring onion bulbs, minced
2 tbsp garlic shallots, minced
Spring onion greens
Oregano, chiffonnade
Shiitake mushroom confit, diced

Process:

      1. Heat a small sauté pan on very low heat.
      2. Add 1 ½ tbsp butter to the pan and heat until just melted. Add the spring onions and shallots, and cook s lowly until softened.
      3. Add the beaten eggs, oregano and diced shiitakes. Cook low and slow while whisking, never letting the eggs stick to the pan.
      4. Scramble eggs gently until just cooked through. Serve with toast and mushroom stew.

Serve eggs and stew with toast as a sandwich, or in egg shell as a composed dish.

© 2012 Jonathan Meter and Jessica Hertle

{ 6 comments… read them below or add one }

Karen Ratchford March 22, 2012 at 11:44 am

Jess-

LOVE this post and happy belated birthday! Miss you, – let’s get out together soon.

xx, Karen

Flavors of the Sun March 22, 2012 at 12:53 pm

Gorgeous photos–and I always think mushrooms can be tough to shoot, especially once in a pan. Lovely.

Sawsan @chef in disguise March 27, 2012 at 5:06 pm

Happy belated birthday!
Unlike you we are still having cold, rainy days and temperatures that drop to 0 at night.
I love mushrooms and have to say that I love your photography, all brown things are not that easy to shoot.

P.S. thank you for stopping by my blog so that I can discover yours

Tasha March 30, 2012 at 6:50 pm

Jon, I LOVE the photo of the shiitake mushrooms. Looks awesome.

susan January 7, 2013 at 3:41 pm

Love the radish photos, Jessica. Beautiful presentation. Especially love the “day in the life” of a New Yorker!

BiteSizedJessica January 8, 2013 at 12:48 pm

Susan, so glad you liked the recipe and post!

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