We got fiddleheads, rhubarb and another round of eggs today (full pickup begins June 9th! Whoo hoo!). I was planning on making caponata for dinner (with fish? whole wheat pasta? I was a slightly unsure of what I’d pair it with, but Michael was requesting), however, the Trader Joe’s eggplant we bought went bad (very frustrating), and I couldn’t bear to have those fiddleheads hang out another minute in the fridge. Also, I was out of other ingredients. So,the answer was easy, really.
I did a quick Foodgawker search for inspiration, and found a couple of things that interested me. Also – Oh She Glows (you know I love her) had a recipe featured on the front page of Foodgawker, and I realized I had everything to make it. So, I made that for my lunch tomorrow, and we had a bit along with this, for dinner. Yes, I felt like you needed all of the little details.
Here’s what I did:
1/2 pound of fiddleheads, cleaned and trimmed
Rubio balsamic vinegar
salt and pepper
coconut or olive oil
Place the spinach in a bowl. In a saute pan, heat your oil of choice (I have been using coconut a lot lately, for the health benefits), and add the fiddleheads and cook about 5 minutes. Add salt and pepper to taste and about a tablespoon of balsamic. Simmer for about 1 minute more and remove from heat and put on top of spinach. Add feta.
In a simmering pot of water, poach 2 eggs. To do this, bring water to a boil, and add a splash of white vinegar. Reduce to a simmer, and make a little whirlpool in the pot. Crack an egg into a small bowl (it’s easier to add to the pot like this) and then add to the whirlpool of simmering water. Cook as desired. I like to leave them in about 3 minutes or so.
Remove eggs with a slotted spoon, and place on top of salad. Drizzle a little balsamic over each serving. And that’s it!