Gardener's Quick Breakfastcomments (8) October 7th, 2010
Serves 1--recipe is easily doubled.
3 tablespoons olive oil
3 cloves garlic, roughly chopped
2 extra-large organic eggs, beaten
2/3 cup lamb’s quarter tops
Salt and freshly ground pepper
1 or 2 slices whole-wheat or sourdough bread
This recipe is from my gardening friend Tina Marie Wilcox; she has prepared it for me and it was delicious (I ate it from a plate rather than from the skillet).
Heat the oil in a skillet. Sauté garlic for two minutes. Add the eggs to pan.
Make the toast. When eggs are half-cooked, add lamb’s quarters. Lift eggs and turn them over to finish cooking eggs and wilt the greens. Salt and pepper to taste.
Eat with toast, right out of the skillet if you want…rinse skillet and cutting board…head out to the garden.
posted in: lamb's quarters, eggs, breakfast