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Seasonal food blog of Chef Deborah at Cuvée at The Greenporter Hotel

The Chicken or the Egg? When you’d rather have the egg. Farm Poached eggs or Stracciatella?

March 3rd, 2010 · No Comments · Dinner, Soups & Bisques, Vegetarian, Wine, Winter Recipes


If you live in the Northeast, by the time February is over the options for local produce seem limited. There are always roots vegetables and members of the cabbage family but these are not for everyone. And if you are looking for a source of protein, there aren’t many other than legumes that don’t involve meat.

Sometimes I crave quick protein and eggs provide high quality protein at a bargain prices. If you haven’t had an egg straight from the farm, you’re really missing out on something so next time your headed to the North Fork, take a vineyard detour and pick up some eggs.

I don’t often see eggs at the farmer’s market in Union Square but there are many places to buy eggs on the North Fork and buying them out here is an experience unto itself.

Photography by Liz Malone

Photography by Liz Malone

My husband and I stumbled on one a few years ago when stopping for those fabulous potatoes on route 25.  He has a hand-written sign merely stating “10 lbs. of potatoes for $5.  Just before making that right turn into the driveway, there is another farm that sells eggs.  It’s a family run business and one of the daugthers sells the eggs and the other takes care of the animals.

eggs and polenta

Here are two simple Egg recipes:

Poached Eggs on Creamy Marscarpone-Herbed Polenta
Pick up a bag of grits or coarse-grain polenta and follow the instructions on the bag. I always substitute my favorite stock for the water. A hand full of fresh chopped herbs thrown in at the end along with a tablespoon of Mascarpone and a sprinkle of Parmesan cheese per every two servings will make this “side dish” dinner when topped with some farm eggs, either poached or sunnyside up. Serve two eggs per person.

The runny center spills onto the polenta and you can add some freshly ground pepper and more Parmesan cheese. I like serving this with a side of sauteed spinach or kale in the winter or asparugus in the spring. If you have a meat lover for dinner, serve this meal along side a plate of Proscuitto or Sorpressata or both! And if you’re not a polenta lover, this recipe is just as good with mashed potatoes. A drizzle of Truffle oil won’t hurt either!
Pair with an earthy red wine like Paumanok’s Festival red. A chewy fruit-forward red that will round out your earthy meal. Visit

Stracciatella with spinach

I love “cucina povera”. There is just something great about going to the cupboard or fridge when there is “nothing” and producing dinner.
No matter what, I always have stock — vegetable or chicken. I keep it frozen in cubes in a zip lock bag or have a few boxes of organic stock that you can pick up at any specialty store. The Market on Front Street in Greenport carries a variety.
I like making four servings even if it’s just two of us as we go back for secods. You can always have the rest tomorrow.

4 cups of stock
2 large farm eggs, beaten and set aside
1 bunch of chopped spinach
1/2 freashly grated Parmesan cheese
salt and freshly ground pepper to taste (at the very end)
Some recipes call for a squeeze of lemon for some tang and even a dash of nutmeg. Be very careful with the nutmeg since it can take over your whole dish. I personally don’t use it.

Bring your stock to boil and stir in eggs (it will look like egg drop soup). Then add the spinach and cover for 5 minutes. Taste the broth and add the cheese. Add salt if needed but remember that the Parmesan cheese is salty. Add ground pepper to your liking. Squeeze a tiny bit of fresh lemon at the end if you like.
This is a great first course or dinner along with a baked potato or some crusty bread.

Pair with a crisp white like the Sauvignon Blanc from Raphael Vineyards. A tour of this Tuscan-style vineyard is a treat and you can add it to your farm stop.

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