Today at the farm market (England Acres) there were a lot of peach and apple pies and Baker Jack was there to point out the ingredients, how heavy they were (3 lbs!), and answer questions. I never had pear cobbler before so we tried that and it was great. Even better after following Jack’s directions to reheat it for 20 minutes at 250 and put a bit of vanilla ice cream on it.
For dinner I made this potato and kale combination with fried eggs. Once the potatoes and kale are ready, I put them onto a griddle because I don’t have a non-stick frying pan good for making fried eggs (don’t want the yolks to break).
Eggs in Kale and Potato Nests
1 bunch of kale torn into small pieces with the thick stems removed
¼ C butter or cooking oil
5-6 washed red potatoes
1 chopped sweet onion
2 crushed garlic cloves
½ t paprika
¼ C soy sauce
2 T water
6-8 eggs (however many you want)
Cut the potatoes into small pieces. Put them in a pan with oil and start browning them. Wait until they are browning on the first side, then add the onion, garlic, and paprika and finish cooking everything together. Once they are cooked through and browned, pile the kale on top. Sprinkle with the water and soy sauce and cover for 7 minutes, then stir together. Remove half of the vegetable mixture to a bowl. Make about 3” spaces in the remaining vegetables so you can see the pan, and crack an egg into each space. Cook for a few minutes and move to plates. Do the other have of the vegetables the same way if you need more eggs; if not, serve it as a side. If you have a griddle, you can move all of the vegetable mixture there and do all of the eggs at once.
