Think Thin Tuesday: Bi Bim Bappa de Boopy?
I am so exhausted. I went up to Davis last night and added an extra 1.5 hours total of commuting time to my day as a result. I don’t hate driving but damn I hate commuting; I hate losing that time doing nothing but sitting on my ass. It was worth it in the long run since without that late night trip I wouldn’t have seen the boyfriend until the weekend…a 2 week absence. Long distance is hard even when it’s only 35 miles.
It was also totally worth it because I came home with some very special pastured eggs and a duck! A whole duck! These were my birthday gifts from his sister who owns an amazing farm out near Half Moon Bay. Beautiful name for a strip of coast isn’t it? I absolutely adore that name. It sounds like the tagline to one of the Anne Shirley books. Anne of Green Gables, Anne of Ingleside, Anne of Half Moon Bay….
The farm, Early Bird Ranch, is expanding and I’m so glad because they produce some of the tastiest eggs I’ve ever had. I promised to make a quiche to showcase these babies and I will be baking one up in the kitchen this weekend so expect another plug in the coming weeks, but I wanted to share immediately because I love my gifts. Finding pasture raised duck fed a proper diet is HARD so this is a truly awesome gift.
In any case I was completely exhausted last night and inspiration struck staring at my eggs. I wanted to share with you a meal that is delicious, fast and skinny…hard to do? Not at all. It’s actually lip-smackingly simple. This is an example of a weeknight dinner that I made using farm fresh eggs inspired by a Korean Dish but made with more of a Tuscan flavor profile. In Korea a popular, healthful meal is called Bibimbap — a mix of vegetables on top of rice with a hot chili sauce and sliced or fried egg. I had an assortment of veggies on hand from my local farm subscription, fresh oregano and a new carton of eggs! Personally I opted to skip out on the rice as I had plenty of carbs from the Danishes I made the other day. If you want a full complete meal though go for brown rice or some quinoa. You can prepare a small pot while cooking up the rest of the meal and spoon the veggies and egg on top.
- 1 bunch broccoli rabe
- 1 large shallot, sliced thin
- 2 cloves garlic, sliced thin
- ¼ tsp red pepper flakes
- 1 tbsp olive oil
- 2 large red bell pepper, sliced thin
- 1 bunch asparagus spears (mine were thick so I sliced in half)
- Fresh squeezed lemon juice
- 1 tsp fresh oregano
- 1 or 2 whole fresh eggs
If you are cooking some brown rice or quinoa start there first and prepare according to instructions on the packaging. Meanwhile….
Heat a large skillet over medium-high heat. Add Olive oil and sweat shallots, garlic and red pepper flakes for about 8 minutes over the heat. You want to get a nice caramel flavor and infuse the oil with the red pepper.
Meanwhile bring pot of water to a boil, dunk in the broccoli rabe and boil for two minutes. Remove, run under cold water and drain well.
Toss in rabe and cook out all the remaining water. Add red peppers, oregano and asparagus and saute until veggies are tender but still crisp. Spoon a generous portion of your veggies on top of the rice/quinoa or just fill a bowl with the veggies and set aside.
Add just enough oil to the saute pan to lightly coat and return to the medium-high heat. Crack open your egg(s) and cook for about a minute and then gently flip/fold over and cook another minute. Over easy is the ticket.
Sprinkle your veggiest with salt, pepper, top with egg and squeeze of lemon juice. The broken yolk of your cut eggs and lemon juice will create just enough of a “sauce” to glaze the meal, provide delicious mouth feel from the yolk fats but not overwhelm the bowl (and your waistband) with sauce. Too often healthy meals, salads especially, are drenched in enough sauce to drown the titanic creating a meal high in calories and fat. You want just enough to enjoy but not undo yourself.