tiny-skillet-eggs.

May 3, 2012

greens spinach | kale blossoms | radish greens | kale

i love tiny things. and i don’t just mean the minuscule place i call home. i mean i love tiny versions of regular-sized things. yes, there was a lot time spent in front of a dollhouse growing up and yes, i’ve always been a sucker for an expertly done diorama, but it’s not really miniatures that i’m talking about. i like things that are human-sized, just tiny. tiny cups, tiny salt cellars, tiny flowers, tiny paper coffee cups (cafe pedlar, i’m looking at you), and, drum roll, tiny cast iron skillets. they’re totally adorable and perfect if you’re cohabiting and need to worry about someone eating more than his fair portion of a dinner you’ve prepared. with these guys, it’s even-steven. last week, james had his first day back at the greenmarket (yes, amazingly, the farmer james works for moved to new land and he’s already cranking out delicious foods), which means lots of beautiful veggies for us. i needed to take advantage of these early spring greens, and a tiny skillet was just the place to start. 

greens, bowl greens, bathed in cold water greens, uncooked pretty greens hanging out in pretty skillet, waiting to be wilted greens, cooked wilted greens

eggs whisked eggs

eggs, cooked baked eggs.

for you, a non-recipe for super-easy-tiny-skillet-eggs:

heat skillet on low heat and cook chopped shallots in olive oil until translucent. | add a heaping handful of cooking greens and cook until wilted. | in a bowl, whisk together as many eggs as you’re hungry for (four is probably the most that will fit–i made two for me) and add a splash of milk. | pour milk and egg mixture over greens | add a healthy pinch or two of sea salt, a grind of pepper and a shaving or ten of your favorite cheese. |  pop in the oven until cooked to your liking.

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8 Comments

  • Reply sweet harvest moon May 3, 2012 at 3:05 pm

    This looks good!

  • Reply Linda Zimmerman May 3, 2012 at 4:52 pm

    YUMMY! I made something similar on Tuesday……I added a splash of balsamic vinegar to the greens just before I added the eggs. Soooooooo good!!!

  • Reply Joan May 3, 2012 at 7:51 pm

    "sigh", there are your pretty bowls again.
    This looks good. I would add ten, of the cheese. 🙂

  • Reply Danielle May 4, 2012 at 2:22 am

    This looks delishious! Can't wait to try it.

    Danielle xo

    PS love your blog and your photography is amazing!

  • Reply Carrie | acookgrowsinbrooklyn May 4, 2012 at 1:29 pm

    Generally, I'm into all-things-oversized. However, I think for these cute little skillets I could definitely make an exception.

  • Reply Sam | ashore May 4, 2012 at 5:58 pm

    kale usually gets left out of the vegetable beauty pageant, but these are like leafy green glamour shots, Erin! the ruffling and the supple texture – so good.

  • Reply Amy July 12, 2012 at 4:58 pm

    Hi there! This looks delicious! I'm wondering what size skillets you're using- they look like they're perfect for all the yummy-looking things you make! ALso, would you mind sharing the brand? Lodge? Thanks!

    • Reply Erin July 12, 2012 at 8:18 pm

      Yes, Lodge skillets! They're about 6 inches in diameter!

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