I received an email this morning from one of my favorite cousins. She lives on a horse farm in Hungary where they make wine, grow their vegetables and probably have a few hens…
Her email roughly translated: “Hi there Catherine, it is egg season. Hens start laying eggs in the spring!
A city girl like me, even a seasonal, loca-vore chef girl like me, doesn’t really think about “egg season”… Do you?
I mean sure, if you think about it, Easter is all about eggs. The good chocolate kind or the painted kind.
I guess the theme started with eggs being in season… I think I am having an Oprah Ah-Ha moment!
So, my sweet cousin, here you are: a seasonal super fast recipe with fresh eggs that goes wonderfully well with asparagus or artichokes, also in season of course.
2 farm fresh eggs
1/4 cup extra virgin olive oil
1/2 cup parsley leaves
1 tsp pink peppercorn
1 tbsp capers in vinegar
1 tsp cider vinegar
Cook the eggs so that they are just past soft-boiled but not yet hard-boiled: about 4.5 minutes.
(If you over cook the eggs, you can fix it by adding 1 more raw egg yolk)
And there it is. The pink peppercorn adds a little aromatic kick. And for my Hungarian followers: yes you can use Paprika instead but if you find pink peppercorn, it just has a little something extra.
Happy Egg Season!