With Easter around the corner, eggs are at the top of the shopping list. This holiday, be sure to look for the Island Fresh Egg label and buy local to support Hawaii’s four family-owned egg farms and help build a sustainable economy.
You will also be buying a product that is fresher, and in some cases, more natural. According to local egg farmers, chickens in Hawaii are raised in open-air coops, which reduce the chances of disease and minimizes the need for antibiotics.
This week, try one of these recipes that celebrates the egg.
FRESH EGGS FLORENTINE
4 (1-inch thick) slices sourdough bread
3 tablespoons plus 1 teaspoon olive oil, divided
Coarse salt and ground pepper, to taste
2 stalks green onions, thinly sliced
1 large bunch kale, stems removed, chopped
1/3 cup crumbled fresh goat cheese, about 3 ounces
4 large eggs
Heat broiler with rack set 4 inches from heating element. Place bread on baking sheet and brush both sides using 2 tablespoons of the oil. Season with salt and pepper. Broil until golden, about 1 to 3 minutes per side; set aside.
In large nonstick skillet on medium, heat 1 teaspoon oil. Add green onions and kale; season with salt and pepper. Cook until wilted, tossing and adding more kale as it cooks down, 2 to 3 minutes. Drain off excess liquid; mix in goat cheese. Transfer to bowl and cover; set aside.
Wipe skillet and heat remaining tablespoon oil over medium. Gently crack eggs into skillet, keeping yolks intact; season with salt and pepper. Cook until whites are almost set, about 1 minute.
Cover and remove from heat; let stand until whites are set but yolks are still soft, about 3 minutes. Layer each piece of toast with kale mixture and top with 1 egg; serve immediately. Serves 4.
Approximate nutritional information, per serving (not including salt to taste): 560 calories, 24 g fat, 8 g saturated fat, no cholesterol, 700 mg sodium, 60 g carbohydrate, 5 g fiber, 5 g sugar, 27 g protein
PANCETTA, MUSHROOM AND EGG TART
1 sheet frozen puff pastry, thawed
2 tablespoons unsalted butter
1 large purple onion, thinly sliced
3/4 pound porcini or portobello mushrooms, stemmed and thinly sliced
5 slices pancetta, chopped
Coarse salt and ground pepper, to taste
6 large eggs
Grated Parmesan, for garnish
Heat oven to 375 degrees. On lightly floured piece of parchment paper, roll out puff pastry to 11-by-14-inch rectangle. Trim to create clean edges and transfer, with parchment, to rimmed baking sheet (trim parchment if necessary). With sharp knife, score 1/2-inch border around edges. With fork, prick pastry all along inside border. Refrigerate 20 minutes.
In large skillet over medium heat, melt butter. Add onion and cook, stirring occasionally, until soft and golden, 10 to 15 minutes. Add mushrooms and cook until mushrooms begin to soften, about 8 minutes; season with salt and pepper.
Place bare puff pastry in oven and bake until light golden, about 15 minutes. Remove from oven and top with mushroom mixture and pancetta, staying within border. Carefully crack eggs over mushroom mixture, spacing them evenly, and bake until pastry is golden and egg whites are set, about 10 minutes. To serve, sprinkle with Parmesan and cut into 6 squares. Serves 6.
Approximate nutritional information, per serving (assumes 5 ounces pancetta and not including salt to taste or grated Parmesan): 460 calories, 34 g fat, 10 g saturated fat, 210 mg cholesterol, 500 mg sodium, 23 g carbohydrate, 2 g fiber, 3 g sugar, 16 g protein
CHAWAN MUSHI (JAPANESE EGG CUSTARD)
1 chicken breast, cut into bite-size pieces (can substitute fishcake or lup cheong)
1/2 teaspoon salt
1 tablespoon shoyu
4 large eggs
2-1/2 cups of dashi (Japanese fish stock, available in Asian section of supermarkets)
4 fresh shiitake mushrooms, stems removed
4 medium shrimp, peeled, deveined, and cut into bite-size pieces
4 fresh cilantro leaves (may substitute with finely chopped green onions, choy sum or watercress)
Sprinkle chicken lightly with salt and shoyu; set aside.
In medium bowl, break eggs and use chopsticks to carefully scramble eggs, stirring rather than whisking. Do not let eggs bubble. Add dashi slowly while stirring with chopsticks.
Add chicken, shrimp and shiitake into 4 custard cups. Slowly pour egg mixture into each cup. Garnish with cilantro leaves or other greens. Cover each cup tightly with foil.
Steam 15 minutes, until custard is just set (it will still be very soft). Do not overcook. Serve hot. Serves 4.
Approximate nutritional information, per serving: 140 calories, 6 g fat, 2 g saturated fat, 225 mg cholesterol, 850 mg sodium, 2 g carbohydrate, no fiber, 1 g sugar, 18 g protein
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More Hawaiian Electric Co. recipes are available at www.heco.com Opens in a new tab.
