Hello my dear friends! How is everyone holding up?
I am having a truly terrific day! I started a new acting project today, which is quarantine-friendly, had some great chats with friends, and even went for a beautiful run this afternoon! So life is just peachy!
So one of the things that my friend and I were chatting about was how much we missed going to restaurants, and how cooking has really been a wild card, when you factor in the grocery shopping challenge, never knowing what you’re going to get! And my friend was say how she’d love to have some freezer meals, made with truly, what real, non-cooking people actually have in their freezer.
And so I considered that my challenge. Create a delicious dinner using only freezer items.
And let me tell you guys, I just finished legit scarfing this recipe and it was SO DELICIOUS.
Now, we’ve all heard of “Eggs in Hell” — or “Eggs in Purgatory” for those more daintily mouthed. But it’s eggs, cooked in a red hot tomato sauce.
Which, sure, sounds delicious, but ding, ding, ding – fresh tomatoes are a no-go in this challenge.
So I decided to go the more…non-devilish route, and create “Eggs in a Garden.”
Back before quarantine, I went to Babbo — Iron Chef Mario Batali’s restaurant in the village, and they made me this (custom) and beautiful Specific Carb Diet friendly dish that was all the fresh spring produce! It was literally a plate full of green deliciousness — peas, french green beans, different hearty greens. It was so fabulous – cooked simply with just olive oil and salt. And so that was the inspiration for this dish!
And it couldn’t be simpler, customizable to your liking, or more delicious.
Basically, the name of the game is…if it’s green and frozen, throw it in!!
So for me, that was frozen green beans, frozen peas, frozen spinach and frozen kale. But if you’ve got frozen broccoli — add that, frozen lima beans — definitely add those. It is really a grab bag of possibilities.
And — it’s grain and gluten free, paleo and Specific Carb Diet friendly!
Here’s what you need: (Serves 2)
2 eggs (Vegan option: Sub a luxurious mound of hummus, or seitan)
2 garlic cloves
1 bag frozen green beans (roughly 1 1/2 cups)
1 box frozen spinach
1 box frozen kale
1/2 bag frozen peas (about 1 1/2 cups)
1 tsp oregano
3 Tbsp olive oil
salt and pepper
Heat 3 Tbsp olive oil in a large pan over medium–high heat. Add your onion, sprinkle with salt and pepper, and cook for 3 minutes, until it starts to brown and soften. Then, add your garlic. Stir to combine.
Next, add your green beans. Sprinkle with salt, stir until they dethaw and start to soften. Next, add your blocks of frozen kale and spinach. Sprinkle with salt, and cover with the lid so that the steam dethaws it. After about 3 minutes, flip the blocks of spinach and kale. Repeat twice, or until the kale and spinach have completely dethawed and can be stirred into the mix. Finally, stir in the frozen peas and let cook for a minute until they become bright green.
Next, with a wooden spoon, create two little holes for where your eggs will cook.
Carefully crack one egg in a small bowl (so as not to break the yolk), and carefully slide it into the divot you’ve created. Repeat for the second egg. Sprinkle with salt and pepper, and then cover the pan for about 5 minutes, until the eggs cook through, with the yolk still “runny.”
To serve, with a spatula, carefully transfer one egg to the plate, and then add more veggies. Serve as is, or sprinkled with parmesan cheese. Add toast, bagel chips or pita chips if desired.
Holy cow you guys. This was next level. I’m going to be honest, I was originally skeptical about how this would turn out, but oh my gosh, I don’t know if I’m just craving iron or something, but it tasted SO DANG DELICIOUS. Would you know I polished off that entire thing in one sitting?
Yeah – I was a) very hungry. And b) in love with the fresh, earthy flavor!
Here’s the thing — egg yolk is literally the nectar of the gods. I don’t care what you smother it on, it elevates it to Michelin Star quality – and you can quote me on that!
So that rich and luxurious egg yolk, mixed with the delicate note of oregano and earthy sweetness of the peas and the hint of garlic — I was taken to a place, people. Taken – to a place!
But I could not believe that I whipped this meal out of my freezer. Honestly. It was so satisfying! The textures were lovely — with the little *pop* from the peas, and of course the sauce created by the egg yolk.
And then the flavors all came together wonderfully, without being overpowering.
And if you’re like 99% of the population in quarantine, eating a vegetable is probably a pretty foreign concept as of late. So this will do the body good!
Make this dish – I promise, it will not disappoint! And hey – you already have all the ingredients, so go to town!!
Stay safe, stay healthy, stay well!
“This is what the Lord says to these bones: I will make breath enter you, and you will come to life.” Ez 37:5
A big thank you to my foundational sponsor, BetterHelp Online Therapy. I cannot begin to express how beneficial therapy was for my recovery from anorexia. Speak with an online therapist. Or check out content about eating disorders from BetterHelp.
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