2.17.2011

Carrot Greens, Roasted Shallots, Eggs, and Capers



egg carrot green capers copy



heat some olive oil in an oven proof pan and sear one shallot, cut
lengthwise, until golden. reduce heat and flip shallot over and gently
cook through. reserve shallot. add rinsed and picked carrot greens 
and flat leaf parsley leaves to the pan. turn greens frequently until
just cooked through. add a little more olive oil if necessary and
return the shallots to the pan. crack a few eggs over the greens and
drizzle a small amount of heavy cream over top. season with salt and
pepper and add a tsp of capers. move pan to a hot oven and bake 
until the egg yolks barely begin to set. eat right from the pan for breakfast.

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7 comments:

Kimberley said...

I am so enamored with that image! Just gorgeous.

Ana Louisa said...

What a beautiful blog. FYI, You were just linked on the thektchn.com. Congrats!

P K said...

Cool!

LimeCake said...

I love eggs for their versatility, especially in dishes like this. Looks delicious! And simple!

Ednarb said...

I never knew you could eat carrot greens! They always ended up in my compost pile. What do they taste like? Are they strong-flavored?

The Oak Leaves said...

This looks fantastic. I cant wait to get my carrot seeds sown this spring so I can try it!

Hillary said...

There is a very good possibility this will be my dinner tonight - I have so many carrot greens to use from my CSA!