“When you wake up in the morning, Pooh,” said Piglet at last, “What’s the first thing you say to yourself?”
“What’s for breakfast?” said Pooh. “What do you say, Piglet?”
“I say, I wonder what’s going to happen exciting today?” said Piglet.
Pooh nodded thoughtfully. “It’s the same thing,” he said.
– A. A. Milne, The House at Pooh Corner
Much like Winnie the Pooh, nothing in life delights me as much as food – a new flavor, a new ingredient, a new technique. As a food lover, I’m always on the lookout to learn something new; therefore, I’m always delighted.
So you can imagine my sheer joy when I discovered a never tried and local ingredient at the Newark Farmers Market. I spied Toby of Bayberry Farm at his usual spot and wanted to see if he had any eggs. I’ve met his 100 plus chickens in person, having written an article about Toby for GreenDelaware magazine last year.
Unfortunately, Toby was out of chicken eggs. “But I have turkey eggs!” he said with his usual smile. I was intrigued. Since I also met Toby’s turkeys on my tour of Bayberry Farm, I purchased six eggs.
I wasn’t disappointed with my choice. Turkey eggs are larger than chicken eggs with a harder shell covered in brown, textured spots. The egg itself is full of flavor, like a chicken egg intensified.
Knowing I wanted to enjoy the velvety richness of that yolk, I sautéed some garlic and rainbow chard from my CSA and topped it with the eggs, leaving the yolks runny and bright gold. The result was a delightful breakfast that would have roused even a honey-loving bear from a deep sleep.
Sauteed Rainbow Chard with a Turkey Egg Topper
2 tablespoons olive oil
1 onion, diced
1 clove garlic, sliced
1 pound rainbow chard
kosher salt and pepper, to taste
2 turkey eggs (or 4 chicken eggs – for 2 servings)
Cut out the thick stems of the chard and chop into 1 inch pieces. Cut the remaining leaves into 1 inch ribbons, set aside.
In a large non-stick saute pan, heat the olive oil over medium high heat. Add the onion and cook for a few minutes to soften. Add the garlic and cook for 1 minute. Add the chopped chard stems and cook for about 4 minutes. Add the chard leaves to the pan and sprinkle with desired amount of salt and pepper. Using tongs, toss the leaves in the pan to coat with olive oil. Spread the mixture evenly over the bottom of the pan and make two spaces for the eggs. Break the eggs one at a time into a bowl first (in case of a bad egg) and then drop into the pan. Salt and pepper each egg.
Turn the heat to low and cover. Cook for 4 minutes, checking after 3 minutes. When the whites are cooked, remove the pan from the heat and use a spatula to transfer the eggs and chard to a plate.