02.05.20 Dandelions

We are swimming in dandelions and I needed something new to do with them, other than salad (but if you are in the mood, here is a delicious dandelion salad recipe). Today, I took inspiration from A Beautiful Plate to make a dandelion poached egg dish that looks a lot like shashuka eggs, except it’s green. 

Dandelion Eggs:

  1. Blanch 3-4 cups of dandelions (boil for 2 minutes and pass to ice water). Squeeze out all excess juice.

  2. Sauté 1/2 small onion in butter for 4 minutes, add in 4 cloves of minced garlic for 30 seconds.

  3. Add 1/2 tsp salt and some shakes of cumin while onion is cooking.

  4. Swirl in the dandelion greens and make four holes in the mix.

  5. Crack one egg into each hole and cover for 4 minutes. Try to hit that sweet spot of cooked egg white and a runny yoke.

  6. Sprinkle salt on each egg and throw on some chopped herbs for garnish and serve.

Christine Foerster