Breakfast
Gluten Free
Spring
Summer
Vegetarian| Number of Servings: 2 | |||||||||
| Serving Size 506 grams | |||||||||
| Calories | 320 | ||||||||
| % Daily Value* | |||||||||
| Total Fat 21g | 27% | ||||||||
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| Cholesterol 0g | 123% | ||||||||
| Sodium 860g | 37% | ||||||||
| Total Carbohydrate 17g | 6% | ||||||||
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| Protein 17g | |||||||||
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*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Spring vegetables and luxurious cheese add verdant, fresh flavor to this beloved egg dish.
Serves: 2 (makes two omelets)
2 T olive oil, divided
6 eggs
½ C heavy cream
2 cloves Ready-Set-Serve Peeled Garlic, roasted and smashed
1 tsp. kosher salt
¼ tsp. black pepper
1/8 tsp. nutmeg
1 C Markon First Crop (MFC) Asparagus, steamed
2 MFC Leeks, bottom part, sliced and charred
1 C MFC Shiitake Mushrooms (or Morels)
¼ C Brie cheese, divided
2 T MFC Chives, snipped
Microgreens and edible flowers, to garnish
Whisk together three eggs, a quarter cup of cream, and garlic with half of the salt, pepper, and nutmeg. Heat oil in an eight-inch skillet or omelet pan. When hot, add egg mixture. Cook over medium heat while lightly stirring until egg begin to set. Add half cup asparagus, one leek, and two tablespoons of cheese to one half of the circle. Cook for one more minute then carefully slide the omelet onto a plate, flipping the second half of the moon over the plated part to form a half moon. Keep warm while repeating with remaining ingredients. Garnish with chives and microgreens/edible flowers.
1 bunch Markon First Crop Asparagus, steamed
1/4 C Markon First Crop Basil
2 T Markon First Crop Chervil
2 T C Ready-Set-Serve Lemon Juice
2 cloves Ready-Set-Serve Peeled Garlic
1 tsp. lemon zest
1/4 tsp. cumin
1/4 tsp. coriander
1/4 C extra virgin olive oil
1/2 tsp. kosher salt
1/4 tsp. red pepper flakes
16 large shrimp, cleaned and threaded onto skewers to prevent curling
1 tsp. kosher salt
Olive oil + 2 cloves Ready-Set-Serve Peeled Garlic, for poaching
Edible petals and micro greens for garnish
Slice tips off asparagus and reserve. Add basil, chervil, one cup steamed asparagus stalks, lemon juice, zest, cumin, coriander, salt, pepper flakes, and oil to a food processor and blend until chunky.
Heat oil and garlic until just bubbling. Add shrimp skewers so that shrimp is fully submerged. Reduce heat to a simmer and cook until shrimp is opaque and cooked through. When shrimp are almost cooked, add asparagus tips. Remove all with a slotted spoon and drain on a wire rack.
To plate, arrange tips in a decorative manner. Place shrimp next to asparagus and ladle sauce on top of each one. Garnish with edible petals and micro greens.
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