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, bathed in cold water pretty greens hanging out in pretty skillet, waiting to be wilted wilted greens
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.