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Eggs Simmered in Fresh Summer Sauce

Eggs Simmered in Fresh Summer Sauce

One of my favorite dishes this time of year is a fresh sauce filled with all of the garden’s golden ingredients. Summer sauce always tastes a little sweeter, with herbs that cut through the acidity with a touch more confidence, and veggies that add texture you just can’t find in supermarket sauces. It’s comfort meets clean eating at its best.

Eggs Simmered in Fresh Summer Sauce

Summer sauce needn’t be a recipe reserved solely for pasta, and in fact, I find sometimes I prefer it elsewhere. Like on sautéed and buttered zucchini noodles or a crusty slice of sourdough scattered with feta and basil.

Yet, used to simmer fresh-from-the-farm eggs undoubtedly ranks at the top of my preferential usage list. This is a breakfast – and sometimes lunch and dinner – I will reach for whenever the ingredients present themselves.

Luckily, it’s August, so that means this is showing up in my skillet quite often.

Eggs Simmered in Fresh Summer Sauce

This particular version is similar to a shakshouka, but with the inclusion of some extra garden power from grated zucchini. That being said, it’s not quite as delicate and sweet as traditional shakshouka, but it’s certainly as fresh and possibly slightly more flavorful. Feel free to vary it given the veggies you might have on hand. I’ve also kept this version on the chunky side, but you could certainly give it a pulse in the blender or food processor to go saucier. If you have super fresh/local ingredients though, I might advise against this.

Eggs Simmered in Fresh Summer Sauce

Be sure to keep an eye on the eggs once you crack them in. They can go from an over-easy yolk to a solid state in a flash as they near that final finishing point.

When they do get to that resting state you love, remove your eggs and sauce from the heat and plate it on up. I like to add blue corn tortilla chips for a nice texture and color contrast, sometimes crunching the chips straight on top of my eggs. You could also pair this with your favorite bread to sop up all the juices.

Cheers to doing summer breakfast right.

Eggs Simmered in Fresh Summer Sauce

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Poached Salmon with Dill Horseradish Sauce

“$31.99 per lb. King Alaskan Salmon”

That’s crazy talk. I could have a fancy plated filet of salmon for that price without ever having to lift my own spatula or finger. Well, except to place a clean cloth napkin on my lap and to hold the shiny, silver fork that would send that precious salmon into my mouth.

When I saw this sign through the glass window of the seafood department, I laughed. And not out of pleasure. Sure, the King Salmon was the shiniest of the bunch at the grocery store that day. It’s also the fattiest wild variety, yielding the most tender results in its cooked form. But there is no way that spending over $30 for a pound of salmon fits my budget, especially when there are other varieties (wild, too) for half that price resting right by its side. Maybe my opinion would be different if I were out there in Alaska pulling this fish in from the river. But for now, I’m calling this corporate blasphemy.

Anyways, enough about over-priced seafood. I still walked out of the store with two mighty fine filets of salmon, used that night in this delicious recipe. I had been wanting to experiment with a poaching method of cooking for awhile, presuming that it would keep the salmon extra moist. And that it did. Finish it with a light, dill horseradish sauce, and the salmon becomes even more decadent. This is a low-fat way to pump salmon’s omega 3’s into your body while feeling like you’re getting restaurant quality food. As long as you make sure to check the prices at the store, this is totally worth lifting your fingers at home in the name of some serious salmon.

Click here for recipe…