It’s no secret that our co-founder Andrew loves to cook. The kitchen provides him a creative outlet of experimentation and expression. The fact that the final product is enjoyed by others only adds to his satisfaction. Earlier this year he shared his roast chicken recipe because of his belief in enjoying the little things, even while hunkered down at home with no place to go.
Well, Andrew is back to share another recipe. It still has a lot of fresh ingredients and herbs, but this time he is joined by a friend, chef Jason Hall, Executive Chef of Tao Group’s newly opened Cathédrale Restaurant in the Moxy East Village. Together they are bringing you the perfect dish to enjoy as a leisurely al fresco brunch as we savor the last bits of summer.
Andrew and Jason hopped on Zoom (the mode of communication du jour these days) to whip up their easy egg + greens dish and chat all things kitchen. You can watch their full conversation below and follow along with the ingredient list and recipe instructions to create your own cooking class (and delicious meal!) this weekend.
If you do give this recipe a whirl an share it on Instagram, please tag @malinandgoetz and #momentswithmg. We'd love to see the fruits of your labor!
3 pieces of green asparagus with tips trimmed, cut into 1” pieces 1 cup of sugar snap peas or english peas, cut same size as asparagus 1 large handful of spinach, washed, chopped rough 1 large handful of lacinato kale, step removed and chopped rough 1 scallion sliced 2 eggs, room temperature 1 serrano chili, sliced into rounds Fresh herbs such as parsley, basil, dill, chervil, cilantro, all picked whole leaved Seasonings including sea salt, freshly cracked black pepper, olive oil, lemon wedge 1 cup fresh water to be used as needed
1 Saute Pan with a lid at least 8” to 10” round 1 wooden spoon 1 spoon or spatula 1 kitchen towel
1. Prep all vegetables. You can organize the peas and asparagus together in 1 bowl, and the kale and spinach in another bowl. 2. Add approx. 2oz Olive oil to the salute pan and warm over medium heat. 3. Add the scallion and chili, cook 2min. 4. Add the kale and spinach, cook 2-3 min or until wilted. 5. Add the peas and asparagus and toss all vegetables together. There should be enough water from the greens to help cook the peas, if your pan gets dry, add a few tablespoons of water. 6. Flatten the greens to cover the pan, like a bed of vegetables. With the back of a spoon push down into the bed of vegetables to create four small indents for the eggs. 7. Crack eggs one at a time into the individual indents (it’s okay if you break the yolk!). 8. Season with salt/pepper and add a few tablespoons of water as needed to create a gentle steam. Cover with lid. 9. Steam eggs for 3-5min, covered over medium high heat or until the top of egg is cooked but yolk is runny, this should resemble a nicely poached egg. 10. Remove the lid and garnish with fresh herbs and a squeeze of lemon. 11. Place a kitchen towel on your table to put the pan on. Serve right out of pan.