THE BUTTERFLY WEED KITCHEN
15. CRISPY EGGS & BEANS
This morning’s eggs with goat butter, lacinato kale, cannellini beans, red onion, Brussels sprouts, bacon, parsley, garlic, avocado oil, Corine’s #3, salt & pepper and fresh local blueberries.
Let’s keep it simple.
I need to start with thinly sliced red onion.
Remove stalks from the kale.
Beat the hell out of it with a mallet. I don’t get into “massaging” kale with my hands.
Pound and pound. The veins will bust up.
Trim the ends of the sprouts – don’t let them get wet.
Spread them out in the microwave. Watch them so they begin to steam and are hot to the touch but not TOO hot. These went for 50 seconds. Depends on how many are being par cooked. They just want to begin to turn bright green.
Cut in half.
Peel off outer layer(s) of leaf.
Like this.
Chop parsley.
A hunk of goat butter.
Love this stuff. https://meyenberg.com
Chop crispy bacon.
All set to do the beans – counterclockwise from the goat butter. I added some brown mustard seed next to the butter.
Goat butter into the kadai. As butter has a low burn temperature, take care that the pan does not get too hot – just enough to get a little caramelization.
Note: At another time I’ll show you how easy it is to make goat ghee (essay 23) which gives you a much higher temperature range with the same extraordinary nutty flavor.
Important tool: I have three kadai pans from small to large. These have become indispensable for me. A terrific tool that every cooker should have. I use the large one most of the time. https://www.hawkinscookers.com
I like to swirl. Good control over browning.
Frothing will begin to subside. Note: Ghee won’t froth.
I decided to add a palm full of brown mustard seed – it’ll start to crackle.
I keep this moving continually.
A little mustard popping and it’s time to move on.
Mr. red onion.
Keep tossing.
Looking good.
I’m opening a hole in the center for the sprouts.
They go in cut side down until they caramelize. No peeking.
I’m laying the kale around the onion so it can begin to soften.
Like this.
Ready to move on.
A big gob of my easy garlic (essay 1).
Toss.
Now for the beans. These are Cannellini beans from (essay12). Notice they have a lovely transparent yellow tinge from the turmeric laced chicken stock (essay 9).
Toss well. I’ll cover and move the pan to my counter to finish.
Covered and everything is ready.
Hot and steamy.
Salt & pepper.
Bacon.
Parsley.
Beautiful Corin’s #3.
Toss.
Cover and return to low/simmer while crispy eggs are working.
Get the pan to temperature (relatively high heat). Avocado oil is the best for high heat and it has a neutral flavor and should not smoke.
Marianne’s Harvest Brands™ 100% Avocado Oil
Don’t hold back. You will need a pool of oil for this technique. The oil needs to flow over the eggs as they swirl in the pan.
I always use a large pan with plenty of room – no crowding.
The eggs drop when the oil is shimmering.
I work it like panning for gold. Keep it swirling – not too fast. The oil needs to pool and flow over the eggs.
I hate it when water droplets get in the pan and explode.
Drop an egg and swirl. Drop an egg and swirl.
These whites are not yet set. A few more swirls with the oil flowing over the whites and they’ll be ready. Take them to whatever degree of doneness you prefer.
The idea, regardless of the condition of the yolk, is for a solid white with a very crispy bottom. We prefer a runny yolk.
Seems to be about the right thing for a Sunday brunch.
Trust me. Theses cannellini beans are killer.
Now I’m hungry.
Yum!
MORE BUTTERFLY WEED ESSAYS
15. crispy eggs and beans
16. faux polenta
17. a very special chuck
18. a chuck reduction
19. goat cheese & arugula
20. everyday romaine & radicchio
21. nuts!
22. some dry pantry essentials
Thanks for visiting with me.
Paul V’Soske
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