Our Farmer’s Market has now been open two weeks. We’ve been graced by unbelievably wonderful, ‘rest of the U.S.’ type spring weather the past two Saturdays (market day). This is followed by typical Colorado spring weather of rain/hail/snow and gale force winds on Sunday. I recall last year going in full snow storms and wind so strong the farmer’s tents we coming off the ground!
I always arrive about the time the market opens, around 8:00 a.m. There is a fresh feeling in the air, an excitement, everyone happy to be having the market again. At this time of year you can find many plant starters (I bought 8 lettuce plants for $.50 each).
I spoke to Wee Bee Farms who is known for exotic varieties of garlic later in the summer though is now selling vegetables starters including 6 varieties of kale. All gorgeous.
Spinach, arugula, mustard greens abound. As hearty cool weather crops, they lead the way until warmer temps allow more variety to be harvested.
In addition to the market they have a farm stand in the parking lot of 95th and Arapahoe later in the summer and a CSA. You can find their beautiful produce in many fabulous local restaurants.
I have to admit, scrambled eggs are not the most photogenic subjects on the planet. But don’t let the looks fool you! These eggs are incredibly flavorful, in a simple, rustic, buttery way. They may very well become your next favorite breakfast dish. Perfect for a brunch menu when you want something easy, simple that tastes more ‘upscale’.
- extra virgin olive oil
- unsalted butter
- fresh sorrel
- Salt and pepper to taste
How to Make Scrambled Eggs with Sorrel – Step-by-Step
STEP 1: At medium heat, warm a small skillet and add the butter and oil.
STEP 2: When butter is melted add the minced shallots. Sautee for a few minutes until they begin to soften.
STEP 3: Add the sorrel and stir until wilted. Sorrel will begin to change color from a bright green to a more grayish green color signaling it’s done. This only takes a few minutes.
STEP 4: In a bowl whisk the eggs together and pour over the sorrel mixture in the skillet. Add salt and pepper to taste.
Spring Scrambled Eggs with Sorrel
- ½ tablespoon extra virgin olive oil
- ½ tablespoon unsalted butter
- 1 shallot finely minced
- 2 cups sorrel rinsed, dried and coarsely chopped with lower stems removed
- 4 eggs
- Salt and pepper to taste
- At medium heat, warm a small skillet and add the butter and oil.
- When butter is melted add the minced shallots. Sautee for a few minutes until they begin to soften.
- Add the sorrel and stir until wilted. Sorrel will begin to change color from a bright green to a more grayish green color signaling it’s done. This only takes a few minutes.
- In a bowl whisk the eggs together and pour over the sorrel mixture in the skillet. Add salt and pepper to taste.
- Stir until eggs are cooked!
Darcy Hoyt says
made with sorrel from my garden and eggs from my chickens – delicious idea thank you!!!
Karen Harris says
You're killing me with your market tales. I can't wait to stroll the aisles of the markets around here. Your eggs look wonderful.
Lisa @ Tarte du Jour says
Scrambled eggs with sorrel.. you are so inspiring! I loved to see your farmer's market, lovely! Our farmer's market down here in Florida only has a few more weeks until it winds down for the season:( Lovely post!
I love healthy foods this sorrel looks delicious the way you combined this in scrambled eggs!
Steve @ HPD says
Greens in eggs aren't done nearly often enough. Too simple and too scrumptious. Cheers!