These recipes were entered by customers, growers, and market managers at the many locallygrown.net markets. Account-holders at those markets can see what recipes are in season, buy ingredients from their local growers while looking at the recipe itself, add comments and photographs, mark favorites, and more. Buying and cooking with locally grown food has never been easier!
Steamed Eggs and Squash
From Athens Locally Grown
<p>Right after I graduated college, a coffee shop opened up town. Besides the usual coffee shop drinks, Martha’s Black Dog served up a few simple but beautifully prepared dishes, and the place quickly became a favorite place to eat. This recipe for Steamed Eggs and Squash is one of her dishes that is still in my rotation today. It’s a great way to use up the overflowing basket of squash and zucchini, along with those eggs that are finally plentiful. Add a side of sauteed green beans and some crunchy toast, and you’ve got a fine meal suitable for breakfast, lunch, or dinner. And made 100% with items found through Athens Locally Grown</p>Source: Martha's Black Dog, a defunct eatery in Socorro, New Mexico (Entered by Eric Wagoner)
Serves: Serves two. Or one, if that one is me.
Step by Step Instructions
- Sauté the squash in a tiny bit of fat until just heated through. Set up a double boiler (two nested sauce pans with an inch of water in the bottom will be fine). When the water comes to a boil, add the eggs, cottage cheese, and seasonings. Slowly stir constantly. When the eggs have just begun to set, add the squash. Cook a little bit less than you like them as they’ll finish cooking on the plate.
Back to Recipe Listings
Click here to go back to the recipe listings