One of the thrills of owning a farm (or even a sizable backyard) is the joy of walking out and plucking fresh chicken eggs right from the roost. At Beekman 1802, the eggshells come in the palest shade of blue to a rich chocolate brown, and the yolks are as bright as a flower. We wanted to develop a simple recipe that would have you screaming “summer!” before the fork ever hits your mouth
Ingredients:
8 eggs
½ cup of sliced black olives
2 tablespoon of capers
3 cloves garlic – peeled and minced
The juice of 1 lemons – freshly pressed
5 sprigs flat parsley – leaves minced
6 tablespoons mustard (choose the variety you like best)
1/2 teaspoon salt
Day lilies
Preparation:
Boil the eggs in shell for 5 minutes. In the meantime, peel the garlic cloves.
Combine garlic and salt in a mortar and pound them into a fine paste with the pestle. Add the lemon juice and mix well.
Mince the parsley leaves in a small
Remove the eggs from the heat and briefly run cold water over them. As soon as you can hold them with your hands, peel them. It’s much easier to peel them when they are still warm. Slice the boiled eggs with a knife or an egg slicer and place them in a bowl. Add the garlic and lemon paste and mix.
Add the olives, capers, and mustard and scatter the minced parsley, and mix well but gently. Serve at room temperature or a little bit cooled.
Serves: 4 as appetizer
Preparation time: 10 minutes
Cooking time: 5 minutes
When planning for a weekend brunch, we pluck the blooms out of our bed day lilies, remove the stamens and anthers and use the bloom as a serving cup
17 Comments
Aren’t lilies poisonous, even just a little?
Sprinkle with some crispy bacon, make some toast, pour a cup of coffee and your appetizer becomes the perfect breakfast. And as I’m a big believer in “breakfast for dinner” I know what I’ll be eating later this evening. Thanks, again, for a great recipe (and love love love the day lily tip).
Some are, some aren’t.
That looks fantastic. I love olives and capers. With a flock of 8 hens myself, I am always looking for a new way to prepare eggs. I will give this a try. I might even raid the daylily bed for serving cups as you suggested.
I think that would be the best experience being able to go outside and gather your own eggs. My egg salad recipe seems so bland in comparison. The addition of black olives and capers sound delicious. And served inside a lily makes it extra special!
oh. my. goodness. this truly just made my day! i am always, always, always looking for better and prettier ways to present food! yay for you and yay for beautiful, delicious food!
Can’t wait to try this for our next brunch. Guaranteed to make the Church Ladies jealous!
oh yum! I’m always looking for creative egg salad recipes. Blue and green eggs are my favorite – and they are the healthiest!
thanks for this
This is in reply to daylilys being poisonous. Hope this helps.
http://www.answerbag.com/q_view/1882886
I am going to definately be trying this recipe. Thanks for all the recipes and good tips.
Gladiolus would also be a good choice to use as a flower for this.
Enclosed is a link with a chart for using edible flowers. Thought I would share as it is quite interesting.
http://homecooking.about.com/library/weekly/blflowers.htm
Thanks for the link, Tim!
You’re welcome.
Have you ever made the depression-era egg dish Goldenrod Eggs?
My eggs were runny after 5 minutes. I cooked them the next time for 3 minutes then removed from heat and put a lid on and let them stand for 13. They were perfect and the yolks were yellow on the outside and not the ugly green that they can turn to.
I am sure that a large squash blossom would do the trick as well if the kids are worried about day lilies. You guys are doing a great job, keep rocking it out. I am super happy that James Frey writes comments on each episode. It was upsetting to see the public flogging he received over his book. He is very brilliant and I am glad y’all are friends. More episodes please
Good idea, Erik
Pumpkin blossoms would be great! Planning to make this tomorrow, can’t wait! Thanks, guys!!!