Marigold Baked Eggs
These rustic baked eggs are so hardy that they are perfect for breakfast, lunch, or dinner! The flavour of pot marigold (or calendula) petals closely resembles saffron, which pairs perfectly with the flavours of this dish.
1/4 tsp (1 mL) cumin seeds
1 Tbsp (15 mL) extra-virgin olive oil
1/2 yellow onion, thinly sliced
2 tomatoes, roughly chopped
2 garlic cloves, minced
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) sweet smoked paprika
1 bunch (about 10 oz/300 g) kale, chard, or cavolo nero (black kale)
1/4 cup (60 mL) unsprayed edible pot marigold petals, rinsed in cold water, plus extra
4 large eggs
2 Tbsp (30 mL) finely grated Parmesan cheese
Freshly ground black pepper, to taste
Preheat oven to 375 F (190 C).
Add cumin seeds to frying pan and warm over medium heat until fragrant. Add oil and warm until cumin seeds start to fry slightly. Add onion and cook, stirring occasionally, until softened and golden, about 10 minutes. Stir in tomatoes, garlic, salt, and paprika. Cook, stirring occasionally, until tomatoes have broken down but are still chunky, about 8 minutes.
Meanwhile, remove kale or chard leaves from thick stem, wash well, and roughly chop into bite-sized pieces. Stir kale into tomato mixture and cover with lid. Cook, stirring occasionally, until kale is tender, about 6 to 8 minutes. Mixture should be thick and fragrant. Remove from heat and stir in marigold petals.
Divide mixture among 4 individual ovenproof dishes and place on baking sheet. Make shallow indentation in mixture and carefully break an egg into each. Bake until egg whites are set and yolk is still a little runny, about 10 to 12 minutes, or until egg is cooked to your preference.
Carefully transfer each baked egg dish to serving plate. Sprinkle with Parmesan cheese, black pepper, and extra pot marigold petals. Serve immediately with side of toasted whole grain bread, if desired.
Note: this recipe can also be baked family-style, right in the frying pan. Make sure to use an oven-safe frying pan and just skip dividing the tomato mixture into individual ovenproof dishes. Spoon finished Marigold Baked Eggs over toasted pieces of whole grain bread.
Serves 4.
Each serving contains: 152 calories; 10 g protein; 10 g total fat (3 g sat. fat, 0 g trans fat); 9 g total carbohydrates (2 g sugar, 2 g fibre); 279 mg sodium
source: "Cooking with Edible Flowers", alive #359, September 2012
Marigold Baked Eggs
Directions
READ THIS NEXT
SEE MORE »
Salmon Burgers with Mango-Thai Salsa
These Asian-inspired salmon burgers won’t leave you missing the beef < or > the bun. And keep this fruity and fiery salsa in mind the next time you want to jazz up grilled chicken or taco night. Serrano pepper or chile de arbol would be good swaps for bird’s eye pepper in the salsa. You can even mix some Sriracha sauce into the burgers to further punch up the meal. Skin deep Skinless fish is the only way to go for burgers. A helpful fishmonger will kindly skin fillets for you before purchase. As an alternative to salmon, you can also blend up skinless fillets of arctic char or rainbow trout.
Waffled Chicken Quesadillas with Chipotle Pepper Sauce
These whimsical weeknight quesadillas offer a great excuse to break out the long-forgotten waffle iron. The smoky, tangy pepper sauce is the perfect sidekick for this dish, but it’s also wonderful when tossed with pasta, stuffed into sandwiches, and slathered on burgers. TIP : When assembling quesadillas, keep fillings centred 1/2 in (1.25 cm) from the edge of the tortilla so they don’t spill over. TIP : Chipotle chiles are dried, smoked jalapenos. Adobo is a slightly sweet red sauce. Put them together in a can and they become a versatile pantry staple to add deep smoky heat to sauces, dips, marinades, and soups. No waffle iron? Then make these quesadillas using this skillet method. Place 1 tortilla in skillet, preferably cast iron, and cook over medium heat until dark spots appear and bottom is crispy, about 1 1/2 minutes. Turn over and cook until crispy and darkened on the other side. Remove tortilla from skillet and replace with another tortilla. Cook until darkened and crispy on one side, flip, and top with stuffing ingredients. Place crispy tortilla on top, press down gently, cover pan, and cook for 1 minute, or until cheese has melted.
Ancho Tomato Baked Feta
This Mexican-Mediterranean hybrid dish gleans its tempered kick from parched ancho chilies, the dried form of poblano peppers known for their smoky quality and sweet to moderate heat. It’s a fantastic saucy, and comforting, appetizer or meal on its own. Serve with crusty bread to sop up every last bit of the red sauce, or spoon over cooked grain. Chili choices Experiment with different dried Mexican chili peppers in your dishes. Instead of ancho, other options, each with different heat levels and flavour nuances, include pasilla, guajillo, or morita. Look for them in Latin markets and some supermarkets. For leftover lovers Because the flavours in this dish only deepen with resting time, it’s a definite candidate for serving as leftovers; simply reheat in the oven or microwave. Cheezy choices If possible, compare labels and look for lower-sodium feta options. A ball of fresh mozzarella or bocconcini are great alternatives, or try a block of medium-firm tofu and substitute agave syrup in place of the honey for a vegan-friendly dish.
Sweet Potato Black Bean Dip with Pickled Jalapenos
A good option for both backyard barbecues and healthy snacking, this creamy dip benefits from a little spicy crunch, courtesy of quick-pickled peppers. If you want your dip to have a smoky edge, blend in a chipotle-flavoured salsa. Or forgo the salsa and, instead, blend in a couple tablespoons of tomato paste and a single canned chipotle chili pepper. Extras of the pickled peppers are an exciting topping for burgers, sandwiches, and tacos. TIP : When using prepared chili pepper products such as bottled salsas, examine the ingredient list for items you really don’t want or need, namely sugar and high amounts of sodium.