The St. John's Farmers' Market, like other markets across the province, has made it easier for folks to access fresh, local, healthy food from June - November. As a way to highlight some of the wonderfully delicious, and healthy meals you can make easily at home with a few ingredients from your local farmers' market, I've decided to start blogging recipes after my visits to the St. John's Farmers' Market throughout the summer. As I am living in St. John's, I will be highlighting the St. John's Farmers' Market and some of the goods that can be found there - but I encourage anyone who is interested in posting a recipe highlighting local foods found from your near-by farmers market, farm market, road side stand or u-pick to do so. Simply get in touch with Rick Kelly at richardkelly@foodsecuritynews.com to learn how!
A Sunday Brunch that's Fit for a King
I don't think you can get much better then Sunday Brunch - especially when your plate is topped with poached eggs, cooked to perfection, toast, local greens and herbs.
Poached Eggs with Arugula, Basil, and Oregano
This week at the Farmers' Market, I picked up local Eggs from Daphne and Stewart King and Oregano both from Oz of The Organic Farmin Portugal Cove, Arugula and Basil from Jeremy Carter of Mt. Scio Farm on Mt. Scio Rd, some mint and chives from The Seed to Spoon Collective, and some delightful herb bread from a local baker.
Ingredients (3 servings):
3 large Eggs 3 large handfuls of fresh arugula several basil leaves a bundle of oregano, mint, and chives 3 pieces of toast, buttered Water 1/2 tbs white vinegar Sea Salt Fresh Ground Pepper
Fill a large pot with water, put it over medium-high heat, add vinegar, a pinch of sea salt, and bring to a gentle simmer. Crack one of your eggs into a cup and gently pour it into the water, repeat with the rest of the eggs.
Depending on how you like your eggs, let them boil for 2-4 minutes - a really soft, runny egg should take around 2 minutes and a soft to firm egg will need approximately 4. When they are ready, remove them and place on some paper towel to dry off.
Place your toast on a plate. Top with a handful of arugula, followed by an egg, and finally top with mixed herbs. Use scissors to cut the herbs directly onto each egg and then sprinkle with sea salt and freshly ground pepper. Enjoy!
