By David Cohlmeyer

Makes 4 servings

This is a gentle way to introduce foraged vegetables to neophytes. If you find it too unusual for breakfast, it makes a great lunch or dinner offering.

1 cup cleaned fiddleheads, chopped wild leek greens or bulbs and/or chopped dandelion

8 eggs

1/4 cup cream or milk

1 tbsp unsalted butter

Sea salt and freshly ground black pepper, to taste

Blanch the fiddleheads, wild leeks, and/or dandelion in 1/4-cup of simmering water until bright green, about 3 minutes. Drain well.

In a medium bowl, whisk the eggs and cream. In a skillet over low heat, melt the butter. Add the egg mixture. After they start to coagulate at the bottom of the pan, gently lift the eggs with a fork to allow liquid from above to flow to the bottom of the pan. Lift this again and lightly break the eggs into chunks. Stir in the cooked greens, salt and pepper. Warm through and remove from the heat. The eggs should still be creamy and glistening. Take care not to overcook them. Serve immediately with wholegrain toast.

SCROLL TO TOP