I am incredibly thrilled to have the opportunity to work with Taproot Farm this CSA season – check out their recipe page to see my posts! Welcome to all new followers and hello again to everyone following this blog, I truly appreciate it. I have always been very passionate about food, even more so after college when I started to cook and explore different cuisine options to a more extensive level. CSAs are such a terrific way to get access to the freshest foods and (in my opinion) a taste that can’t be replicated. Once you have produce fresh from the garden, it’s hard to go back. The inspiration for this recipe came from just wanting to “spice up” the simple everyday breakfast. I had actually never had green garlic before, and using it in this recipe gave me a newfound appreciation for it. You get the light flavor of garlic, but a whole stalk equates to nothing overpowering. Additionally, Hakurei turnips were brand new to me – crunchy, sweet, spicy and absolutely delicious! For as fancy as this recipe looks, I assure you it’s really simple. Just some frying and some slicing and you’ll have a delicious meal ready in no time at all! Hope you enjoy and happy cooking! 🙂
Makes 1 Serving (*Can Easily by Multiplied)
Recipe by © Alysha Melnyk 2018
Large Sauté Pan with Lid
1 Farm Egg
1 Stalk Green Garlic
1 Tablespoon Olive Oil
1 Slice Bread of Choice
1 French Radish
1 Hakurei Turnip
1/4 Small Persian Cucumber
1 Slice Cheese of Choice (*I used herbed goat cheese)
1 Cup Mixed Greens of Choice
1 Teaspoon Balsamic Reduction
Seasonings: Sea Salt, Black Pepper and Chili Flakes
- First, toast your bread of choice. While bread is toasting, slice radish, turnip and cucumber into thin slices. Set aside.
- Next, remove the leafy ends and roots of the green garlic (with the white/green stem remaining) and slice into small rounds.
- After that, pour olive oil into the large sauté pan and mix in sliced green garlic, cooking on low to medium heat until garlic lightly browns.
- Next, move the garlic to the edge of the pan and crack an egg in the middle. Gently move green garlic on top of the egg white, surrounding the yolk.
- While egg is cooking, top toast with goat cheese and sliced vegetables, sprinkling the entire thing with salt, pepper and chili flakes and place on serving plate.
- Pair with a side salad of simply mixed greens drizzled with balsamic reduction.
- Next, add cooked egg onto the plate and serve.
- Enjoy! 🙂