I’ve been missing farmers markets soooo much during quarantine. This photo is a nostalgic throwback to last summer when I was visiting my parents house and could walk to the local farm stand and make simple, bountiful meals. I notice that I eat more mindfully and with so much more gratitude when I eat meals like this, when I feel connected to the source of the food.
If you have access to farm fresh produce or your own vegetable garden, I encourage you ditch the recipes and just eat plain, amazing food prepared simply.
Here’s one of my favorite farmers market breakfasts.
- 2 eggs
- 4 oz baby potatoes halved
- 2 cups kale or chard chopped
- salt and pepper to taste
- fresh herbs optional
- Preheat the oven to 400° F and line a baking sheet with parchment paper.
- Toss the potatoes in a tiny bit of olive oil and add a generous sprinkle of salt and pepper. Feel free to add a dash of all-purpose seasoning or Italian herbs for some extra flavor.
- Spread the potatoes out in a single layer on the baking sheet, taking care not to overcrowd them. Place in oven.
- Meanwhile, scramble the eggs in a nonstick pan until cooked to your liking. I like to cook them on low heat in a tiny dab of oil, stirring gently for a few minutes until soft and cooked but not rubbery.
- Transfer the eggs to a plate. In the same pan, add a small splash of olive oil and the chopped kale. Cook for a minute or so over low heat until softened. Season with salt.
- Plate the greens, potatoes, and eggs, and season to taste. A sprinkle of fresh herbs is wonderful on this breakfast too, if you have some.
- If the kale isn’t enough produce for your breakfast, add a side of fresh fruit.
- I usually weigh out about 5 oz raw potatoes which cook down to about 4 oz, or I make a big batch and save leftovers for reheating the next day.