All images © Valery Rizzo
The other day I went to pick up my last jar of honey from my CSA (Community Supported Agriculture) and was blessed with one half dozen fresh organic Brooklyn backyard farm eggs!
While figuring out what to make from these precious gems I immediately thought of my husband’s 101 year old grandfather Jesus Mendez, who loves cassette decks, had a pet pigeon named Chee Chee, and crawled out onto his widow sill from the window of his apartment to the hallway of a five floor building, when he was tied up at gunpoint by thugs in his own home. The first thing he would say when you went to visit him in his East Village apartment was, “You hungry, I make you coffee and something to eat”. He would always make a huge plate of white rice with two fried eggs on top…peasant food. I remember thinking how strange, but sure enough it's really good.
So this is for Jesus who is still dancing around at 101. My version is a bit healthier with organic golden egg yolks sprinkled with chives and served over black quinoa. The yolks mix together wonderfully with the texture and taste of the quinoa. You could really use any healthy grain for this.
Local or organic farm eggs
Salt and pepper to taste
Using a sifter rinse the quinoa thoroughly and drain. Add 1 cup of quinoa to 1 ½ cups of water in a saucepan. Bring to a boil, then reduce heat and let simmer until all water has evaporated, about 20 minutes. Fluff with a fork. Season with salt and freshly ground pepper. Place 2 fried eggs on top of some quinoa and sprinkle with chopped chives, and I like a bit more ground pepper.
One cup of quinoa serves 4 people. You can even make more and use any left overs in salads or enjoy on its own with a bit of olive oil.