Farmer Market Dinner

I am so excited that the farmer market season is up and running! I just savored such a delightful dinner, that was 100% from the Herkimer Farmers Market at Harc! 

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4 Duck eggs (https://www.facebook.com/SlateCreekFarm?fref=ts)
Fresh Sprouts (https://www.facebook.com/FireSeedFarm?fref=ts)
Cattails (https://www.facebook.com/FireSeedFarm?fref=ts), diced
1 lb. Chorizo (https://www.facebook.com/BouchardFarmII?fref=ts)
1 loaf sourdough cracked wheat (or your favorite)(https://www.facebook.com/CatsCreationsbakedgoods)
2 tbsp. vinegar
butter
s/p

In a cast iron skillet (or grill) the chorizo in 2 tbsp. olive oil over medium heat until browned and cooked through.

 In a separate skillet heat 2 tbsp. butter over medium/high heat, until the butter just starts to brown. Add in cattails, season with salt and pepper. Cook until well caramelized.

Lightly toast the bread. Place on serving plate and top with a healthy handful of sprouts.

In a 3 qt. sauce pan, bring water to a gentle simmer over medium heat. Crack eggs into 4 small Pyrex dishes. Add the vinegar to the simmering water, using the handle of a wooden spoon, start to swirl the water, then gently pour in one egg, continue to swirl for another 10 seconds. Cook the egg for 2-3 minutes. Remove with a slotted spoon, tap the bottom of spoon on a towel to remove excess water.
Repeat with remaining eggs (no need to add any more vinegar).

Place 1 egg on bed of sprouts, slice the chorizo. Divide the chorizo and cattails equally among the plates.