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May 1, 2013

Chocolate Stout Cake with Mint Frosting

Posted by ladybug under baked, chocolate, coconut flour, eggs, Silver Spring Kitchen, wheat free
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Around here May Day (or Beltane for us) is a wonderful double celebration. On this day nine years ago Big D and I got married at sunset on a beach in Nassau, Bahamas. The golden light in the sky worked its magic to form a beautiful rainbow over the ocean, right in front of storm clouds, which were floating away after a brief afternoon shower. It was an unexpected symbol on the day of our joining I will never forget. Beltane is popular for Handfasting ceremonies, but we were past the year and a day temporary ‘contract’ of a Handfasting, so we dove right into getting fully hitched. We had a small, powerful group of friends and family with us on the beach that day, which makes the memories even more bittersweet as the years pass. The past nine years have been full of travel and adventure and appreciating the awesomeness of our world. Little B joined us about four years ago, which provided me a new perspective on the world as a mother. me and d great bearBeing a wife and mother has forced me to explore who I am and make sure my small corner of the world fits not only the people in my family, but me as well, in my ongoing quest to remain whole and well. I am so blessed and enriched because I joined forces with Big D. It has sometimes been a bumpy ride, but the bumps have made the whole ride a wondrous thing to behold. I wish for everyone such an experience with another person in their lifetime. Our little family has formed traditions that make for some slightly unconventional holidays during the year. We always celebrate Beltane and our Anniversary with food and drink, oftentimes with friends and family (when they are geographically convenient) and forever will include a rather obscure movie – The Wicker Man. Not the silly version with Nicholas Cage, but the original, released in 1973, with the usually cool and smooth Edward Woodward (aka The Equalizer). We don’t go so far in our celebration to (SPOILER) sacrifice a virgin, but we do dress up and decorate and dance, anticipating a late spring and summer full of fresh fruits, vegetables and everything being green. chocolate stout cakeSpeaking of green, maybe I should talk a bit about today’s recipe. We had a full house on St. Patrick’s Day this year. I was so busy posting about the Strawberry Chocolate Bacon Cake right before the Day and Shepherds Pie on the Day that I never got around to posting about the cake I made for dessert on the Day. This cake is not too sweet, which helps bring out the stout flavor, and the frosting gives it a balance for those who like sweeter sweets. It is very rich, which means not much is needed in a serving. The bright shade of frosting reminds me of spring and the nearing summer these days more than St. Patrick’s Day, so I thought it was a fitting post for our pending celebration incorporating stout, IPA, ale and other things decadent. Merry meet and have a blessed May Day! Slainté!

Chocolate Stout Cake with Mint Frosting

Cake
2/3 cup butter
1 cup unsweetened cocoa powder
1 tsp vanilla
8 egg whites
¼ teaspoon cream of tartar
1 cup stout (I suggest Guinness)
2 whole eggs
8 egg yolks
2 cups granulated sweetener or equivalent
1 tsp Celtic sea salt
1 cup coconut flour

Frosting
8 ounces cream cheese, room temperature
½ cup salted butter, softened
1 – 2 tsp mint extract
½ tsp vanilla
Green food coloring
1 cup sweetener or equivalent

Preheat oven to 350 degrees. In a saucepan, melt the butter over medium heat. Add vanilla and cocoa powder, then mix well. Remove from heat and let cool. In a separate bowl, beat egg whites and cream of tartar until stiff peaks form; set aside. In another bowl mix together stout, 2 whole eggs, 8 egg yolks, sweetener and salt. Slowly mix in cocoa mixture. Add coconut flour into batter and mix until it is very smooth. Fold egg whites into batter until combined. Pour batter into greased bundt pan. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Let cool and gently remove from pan. While cake cools make the frosting. Whip together the cream cheese, butter, mint extract and vanilla. When the frosting is smooth gently fold in 3 – 5 drops of food coloring, until it is the desired shade of green. Add the sweetener and continue whipping until it is combined. Chill frosting until cake is cooled and ready. Frost cake with a thin layer all over – it is okay if there are bits of cake sticking out – makes it look even more minty and chocolate. Slice and serve.
 

April 13, 2013

Strawberry Cupcakes with Strawberry Frosting

Posted by ladybug under baked, coconut flour, eggs, flaxseed, fruit, lime, Silver Spring Kitchen, snack, wheat free
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strawberry cupcakes frosted small

These little cakes came out beautifully imperfect. And Little B frosted every single one of them. We were long overdue making a batch of cupcakes, so I started by asking her what flavor she wanted. Strawberry. Then, I asked her what kind of frosting she wanted. Strawberry. I followed up by asking what she wanted to put on top. Strawberries. I saw a theme. So, guess what we got at the store? You guessed it! Strawberries. She loves pushing buttons on the blender and watching all the ingredients swirl and twirl around. The frosting is very similar to what I put on the birthday cake I made a while back, but without the icky whipped topping. Fortunately, after her taste testing between the frosting of each cupcake, there was still enough to finish the job. We got so involved with making sure there was strawberry in the cupcakes we forgot to keep some for on top! Oh well. And Tall P really liked them too! This is actually a big deal, because he claims to not like sweets. Yep. The guy who drinks sweet tea and eats box after box of fresh strawberries coated in sugar. He does not like sweet stuff. I don’t quite understand where his line between sweet and not are actually drawn. I think he has taste bud issues. Regardless, he ate up these little guys! Score one for me and Little B! They definitely taste like strawberry. Just a little nudge of sweetener made them sweet treats and the berry flavor really shines. They taste like summer.

Strawberry Cupcakes with Strawberry Frosting

Cakes

1 pound strawberries, cored

1 Tbsp lime juice

1 tsp pure stevia powder

6 eggs

1 Tbsp vanilla

¾ cup coconut flour

¼ cup golden flax seed meal

1 Tbsp baking powder

½ tsp sea salt

Strawberry Cream Cheese Frosting

8 ounces cream cheese, room temperature

½ cup salted butter, room temperature

½ cup granulated Splenda

2 Tbsp sugar free strawberry syrup

Preheat oven to 350 degrees. In a blender or food processor add the strawberries and lime juice. Blend until there are no large strawberries remaining. Add the Stevia powder and eggs. Blend again until combined. In a separate bowl combine the coconut flour, meal, baking powder and salt. Add the dry ingredients to the wet ingredients and blend some more until combined. Let the batter sit for a few minutes – you will notice it thicken a bit. Pour batter into 24 lined regular sized muffin tins (or 12 regular muffin tins and 24 mini muffin tins). Bake for 20-25 minutes until set and browning. While the cupcakes are baking prepare the frosting. In a medium bowl combine the the cream cheese, butter and Splenda. In a small bowl combine the arrowroot powder and strawberry syrup. Mix until smooth and thick. Stir the syrup mixture with the cream cheese mixture until the color is evenly distributed. When cupcakes are cooled frost them. Store in the refrigerator.
 

April 4, 2013

Cornless Corndogs

Posted by ladybug under baked, beef, bread, coconut flour, eggs, muffins, Silver Spring Kitchen, wheat free
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cornless corndogs

These are sooooo easy! Whip up a batch of coconut flour ‘cornbread’, impale the cornbread muffins with pieces of hotdog and pop them in the oven. Little B really loves corndogs, but I don’t like giving her the funky ones found in the freezer section of the store or deep fried versions at fast food restaurants. I’m not saying that when I am surrounded by a carnival, and there is a severe lack of protein or low sugar options I am going to deprive her of one. I am just saying that when I have an opportunity to give her (and myself) a more nutritious version, I am going to take it. Regardless of how nutritious I try to go, they are still hotdogs. I do try to stick with Hebrew National or uncured versions, but it is still macerated meat. Oh well. Nothing is perfect. Some day I may even figure out how to make these on a stick, but for now, they are delectable muffins. They are baked, portable picnic fare that I personally dip in yellow mustard. Living on the edge. That’s me.

Cornless Cordogs

1 batch cornless cornbread
6 hotdogs

Preheat oven to 400 degrees. Make a batch of cornless cornbread batter. Divide it equally in a 12-count muffin tin. Cut each hot dog into four pieces. Stick two pieces of hotdog in each muffin, trying to keep them away from the edges. Bake for approximately 15 minutes, until the batter is cooked and the hotdog pieces are roasted. Let cool before removing from pan. Serve immediately with mustard.
 

March 31, 2013

Don’t Have To Choose Salad

Posted by ladybug under avocado, bread, eggs, fish, onion, salad, sandwich, Silver Spring Kitchen, wheat free
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donthavetochoosesalad

My food hankering today was conflicting. Do I want egg salad, tuna salad or guacamole? To take full advantage of my indecisiveness I decided to combine them all. I have never combined the three dishes before, so why not now? I wanted the flavor of all three to be present and also work together. I think I did a pretty good job, and it was a great way to use up the last avocado sitting on the counter – not enough for guacamole, or for topping a batch of chicken, but such a delicious thing shouldn’t go to waste. Tuna is a great way to add protein to a dish, even if there is already protein eking out of the avocado and egg. This salad was delicious sitting atop toasted Julian’s paleo bread. Reminded me of egg salad sandwiches on Lenten Fridays when I was a kid. We would have macaroni and cheese, salmon patties, tuna or egg salad. I understand the symbolism of no meat on Fridays, but feeling less lust or anger in the absence of meat on my part was not actually achieved. Feeling an excess of either was not an issue when I was a child, but one day a week is not what I consider an actual test. To get away from the nostalgic and dogmatic reasons for making the salad, it met my hankering and indecisive needs.

Don’t Have To Choose Salad

1 large ripe avocado
8 – 10 hard boiled eggs
1 5-ounce can tuna packed in water, drained
½ cup Greek yogurt or sour cream
2 Tbsp lime juice
1 tsp stone ground mustard
½ tsp sea salt
½ tsp ground cumin
¼ tsp chili powder
Sprinkle of ground black pepper

In a large bowl mix yogurt, juice, mustard, salt, cumin, chili powder and pepper. Roughly chop eggs and avocado into pieces about the same size. Gently mix the tuna, avocado and eggs with the dressing, trying not to smash much of it. Chill for about an hour before serving.

 
 

March 17, 2013

Shepherd’s Pie with Cauliflower

Posted by ladybug under baked, casserole, cauliflower, cheese, eggs, garlic, onion, Silver Spring Kitchen, vegetables, wheat free
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shepherds pie whole

Last year for St. Patrick’s Day I made the traditional American St. Patrick’s Day meal with corned beef. That is all well and good, but not the only Americanized Irish food available. The Shepherd’s Pie is another dish that actually has Irish roots much closer than the corned beef. Here is a version that is very Americanized, or more accurately low carb-ized, for it has not a speck of potato, but as with other manipulations that can be done with cauliflower, you might not miss the ‘taters. This dish is usually called cottage pie when beef is used, and Shepherd’s Pie when lamb is used. I used ground lamb, so I at least kept to some traditional aspects, even if the top is from a cauliflower patch! If I did not tell you, you would never have known. I got the idea for the topping here. I hope for you fun and festivities on this St. Patrick’s Day, and eat cauliflower!shepherds pie piece

Shepherd’s Pie

For the Stew

2 Tbsp butter
1 pound stew beef or lamb, ground or cut into small bite-sized pieces
½ – 1 cup red wine
2 Tbsp tomato paste
2 cloves garlic, crushed
2 Tbsp Worcestershire sauce
1 cup chopped carrots
1 small onion, chopped
1 cup frozen peas
1 cup frozen corn

For the Topping
1 medium head of cauliflower
2 Tbsp heavy cream
2 Tbsp butter
½ cup plus 1 cup shredded sharp cheddar cheese
4 egg whites
Salt & pepper to taste

Clean and trim cauliflower, adding florets to a microwave safe bowl with ¼ cup water. Cover with cling wrap or a vented cover and microwave for 5 – 8 minutes until soft. Drain water. Add the cream and butter to the bowl and toss until butter is melted. Add the cauliflower and ½ cup of cheese to a food processor or use a hand blender to process until the mixture is a smooth consistency. It should look like thick mashed potatoes. Season with salt and pepper. Let cool.

Preheat oven to 375 degrees. In a skillet over medium high heat melt the butter, then add the meat. Saute until browned, about five minutes. If an overwhelming amount of liquid is in the meat, partially drain and continue cooking. Add red wine and cook until sauce bubbles. Add tomato paste, garlic and Worcestershire sauce, stirring until blended. Add onion, corn and peas. Cover and let simmer for 30 minutes over low heat. Turn off heat and set aside while you finish the topping.

Right before putting the cauliflower on top of the meat filling, whip the egg whites to a stiff peak. Fold 1/3 of the egg whites into the cauliflower mixture to lighten it up. Then fold the remaining egg whites into the cauliflower mixture and gently mix until combined. In a 9×13 baking dish add the stew and spread until even. Gently top with cauliflower topping, spreading it evenly and not pressing down too far. Sprinkle the remaining 1 cup of shredded cheese over the top. Bake for 15 – 20 minutes until topping is puffed and cheese is browning slightly. Remove from heat and serve immediately. Sprinkle more Worcestershire Sauce on individual servings if needed.
 

February 10, 2013

King Cakelettes

Posted by ladybug under baked, cinnamon, coconut flour, eggs, flaxseed, muffins, seasonal, Silver Spring Kitchen, wheat free
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king cakelettes_edited-1

Laissez les bon temp rouler! Let the good times roll! Mardi Gras is near and as always we are celebrating. We closely followed up defrocking the house of Yule and Christmas decorations with putting up green, gold and purple for Mardi Gras. After living in New Orleans a few years back I cannot help but get in the spirit of Mardi Gras. There is never a lull down there after Christmas – the frivolity of New Years quickly turns to the Mardi Gras celebrations. Parades begin in mid-January so there is no time to waste. Last year I did a king cake marathon, making sure everyone in the house had some for celebrating. I made a regular, yeasty, cinnamon-y king cake, including sharing of details about king cake history, followed by a gluten free version of the cake. They were both delectable and fun to make. This year Mardi Gras arrives during a time when we are highly sensitive to sugar, wheat and carbohydrates. What is a girl to do? Well, adapt. That is what she does. I used my experimenting with low carb muffins over the past year and incorporated my love of king cakes into these little treats. Although not the traditional ring with colored sugar, the result definitely has the right flavors and textures in play. I usually avoid making king cakes most of the year, but this time I may not. These things are stupendous and I doubt they will last us through Fat Tuesday. I really need them to, if for no other reason but to balance the green potency of chartreuse. Enjoy!

Low Carb King Cakelettes

6 eggs
4 Tbsp heavy cream or half and half
1 tsp vanilla
3 drops liquid stevia
½ tsp sea salt
2/3 cup coconut flour
¼ cup golden flaxseed meal
½ cup splenda
½ tsp baking powder
1 cup pecans, shelled

For the Filling
6 Tbsp butter, melted
¼ cup splenda
1 tsp cinnamon
½ cup pecans

For the Icing
1 Tbsp water
1 tsp lime or lemon juice
½ cup splenda
Green, yellow, red and blue (2 drops blue, 3 drops red for purple) food coloring (optional, if coloring icing instead of using colored sugar)

For Decorating
Purple, green and gold/yellow colored sugar or Splenda (or add color to the icing)

Preheat oven to 400 degrees. On a baking pan spread out pecans in one layer. Bake in oven for about 5 minutes until they begin to brown. Prepare muffin pan with liners. In blender add wet ingredients and nuts together. Blend on low until nuts are broken up in small pieces. In separate bowl combine dry ingredients. Add wet ingredients to dry ingredients and stir just until combined. Divide batter among the 12 muffin cups. For the filling mix together butter, ¼ cup Splenda and cinnamon in a bowl. Grind into a powder the ½ cup pecans and combine with other filling ingredients. With a teaspoon drop some filling into the middle of each muffin. It will sink a bit and be covered by the muffin batter during the baking time. Bake for about 15 minutes until tops begin to brown. While the muffins are baking combine the water, juice and Splenda until smooth (make three different batches if coloring it instead of using colored sugar. A soon as the muffins come out of the oven drizzle the icing on top (drizzle all three colors on every muffin if using colored icing). Let cool for about ten minutes. If using colored sugar, sprinkle by alternating green, purple and yellow/gold*. Use all three colors on every muffin. Serve at room temperature or freeze and gently defrost in the microwave before serving.

*I planned on using colored Splenda for sprinkling, and got good information about coloring it here. My color to sweetener ratio did not turn out as well as it did for Millie, I think it was because I did not have enough coloring gel. It was definitely on its way, but I did not have time to go get more with an eager and waiting Little B, so I improvised. I added water and lemon juice to the colored sweetener and colored the icing and drizzled instead of sprinkled. Even though it did not work out this time, I am going to follow Millie’s coloring process in the future, for springtime is coming and more sprinkling opportunities are on the horizon!
 

January 24, 2013

Cornbread Without Corn

Posted by ladybug under baked, bread, coconut flour, eggs, muffins, Silver Spring Kitchen, wheat free
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coconut corn bread_edited-1How do you get cornless cornbread? Don’t put corn in it! And aren’t they cute? Big D made some awesome chili the other day and of course cornbread goes great with chili. Alas, the wheat and corn in traditional cornbread aren’t the greatest foods in the world to consume. Over the holidays we tried some low carb, corn free versions of ‘corn’ bread to make stuffing. It was okay, but the flavor and texture was not as close as these tasty little muffins. We previously tried to copy cornbread texture with flaxseed meal which did a pretty good job, but I look forward to trying this version next time we make dressing. I cooked these up in a mini muffin pan and easily got 20 muffins out of one batch of batter and cooked them for only 20 minutes – one minute per muffin – go figure. They were a bit on the dry side, compared to actual cornbread I have made in the past, but we easily resolved that issue with a slather of butter on top. Poor us. I may also try to do some kind of ‘corn dog’ version for Little B with some sausages and a larger muffin pan. I will let you know how they turn out!

Cornbread Without Corn

2/3 cup coconut flour
1/2 cup butter
8 large eggs
1/2 tsp sea salt
1/2 tsp baking powder

Preheat the oven to 400 degrees. Whisk together the coconut flour, salt, and baking powder. In another bowl, beat the eggs. Whisk in the melted butter. Add the coconut flour mixture to the egg/butter mixture and stir to combine until it forms a wet dough mixture. Divide the batter among 12 greased muffin tins or 20 mini muffin tins. Bake for 20 – 25 minutes or until golden brown. Let cool before removing from pan, or burn your fingers by removing them immediately from the pan to split and melt butter on the halves before eating them too soon and burning your tongue.

Adapted from the recipe here.
 

January 7, 2013

Acorn Squash Bread

Posted by ladybug under baked, bread, cinnamon, coconut flour, eggs, flaxseed, nuts, Silver Spring Kitchen, snack, squash, wheat free
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squash bread

I bought a big, beautiful acorn squash a week or two ago. We have leftovers from the holidays filling the refrigerator and freezer, so in the process of figuring out what to do with the squash, I realized we were running low on goodies for Little B. Additionally, she was to begin a new preschool soon and we needed to stock up on portable wheat free snacks for her. And on top of THAT, I got an awesome new mini loaf plan as a gift and was itching to break it in. To make a bread that has some sweet and savory I included nuts and spices. Of course, relying on coconut flour and eggs to beef up the protein was a must. Little B likes this stuff a lot, and this particular squash was sweet, so the squash/snack/loaf pan goals were met with one recipe. Three birds, one stone. Big D bit into it and groaned – in a good way – it reminded him of his grandmother’s banana bread, and it had no bananas. Now THAT is a compliment!

Acorn Squash Bread

1 cup cooked, mashed acorn squash
½ cup walnuts
6 eggs
½ cup olive oil
1 Tbsp vanilla extract
½ cup coconut flour
¼ cup golden flaxseed meal
1 cup granular erythritol
1 tsp sea salt
1 tsp baking soda
½ tsp baking powder
1 tsp ground cinnamon
¼ tsp nutmeg

Preheat oven to 350 degrees. In blender combine squash, walnuts, eggs, oil and vanilla. Blend until smooth and nuts are broken up to around the size of little peas. In mixing bowl combine flour, meal, erythritol, salt, baking soda, baking powder, cinnamon and nutmeg. Add blended ingredients to dry ingredients and stir until well mixed. Pour batter into greased bread pan or mini loaf pan(s). Bake for 40 – 50 minutes if making one large loaf, or 25 – 30 minutes for mini loaves. The bread is done when the loaves look set (no longer liquid) and the edges begin to brown. Let cool in the pan before removing. Breads made with coconut flour need to cool before they are set enough to remove from pans, but making sure the pans are greased well make the removal process easier.
 

December 30, 2012

Meaty Fritatta

Posted by ladybug under breakfast, cheese, eggs, onion, parsley, Silver Spring Kitchen, Uncategorized, vegetables, wheat free
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meaty frittata

Yep. We are on a run of two meals a day. Not because we are watching calories or anything, but because we are having big holiday lunches or dinners, or leftovers of big holiday lunches or dinners, so any other meals are simple and small. For example, we have quick plates of eggs and greens, or a plate of antipasto because of a big meal happening later. Here is a meal that can use leftover meats and will keep you filled until “the” big meal later. A fritatta is easy to put together while also giving you (aka, me) a few minutes sit and sip some coffee while it cooks, but before digging in. Besides the holiday balancing of big meals, this is something we have on weekend mornings when we are not exactly sure what to do for the day. It is a great time to sit and ponder what we are going to discover in the world with Little B. The awesome part these days is that Little B is very vocal about what she wants to do, and not do, so having a conversation with her about our activities while brunch cooks is pretty darned cool.

Meaty Veggie Fritatta

2 Tbsp extra virgin olive oil
4 cloves garlic, chopped
½ sweet onion, finely chopped
8 ounces sausage, roughly chopped
8 ounces ham or bacon, roughly chopped
1 cup broccoli, finely chopped
8 eggs
¼ cup fresh basil, chopped
1 Tbsp dried oregano
1 tsp dried parsley
½ tsp ground cumin
½ tsp sea salt
¼ tsp ground black pepper
2 cups shredded cheese, a combination of cheddar, colby jack, monterrey and pepper jack

In large frying pan add oil over medium heat. When oil is hot add garlic and onion. Cook until they begin to brown. Add sausage, ham and broccoli. Toss and cook until broccoli begins to wilt. In medium bowl while meat is cooking add eggs, basil, oregano, parsley, cumin, salt and pepper. Whip until eggs yolks and whites are combined and spices are mixed up. When meat is ready add eggs and stir until meat mixture and eggs are combined. Turn heat down as low as possible and sprinkle cheese on top. Cover pan and cook for ten to fifteen minutes, until eggs are set and cheese is melted all the way to the middle. Remove from heat and leave covered for about ten minutes. Uncover and slice into wedges. Serve with fresh fruits and vegetables.
 

December 26, 2012

Eggs and Greens

Posted by ladybug under eggs, garlic, Silver Spring Kitchen, vegetables, wheat free
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eggs and greens

After all the effort put in to making holiday lunches and dinners, the last thing I want to do after a late or particularly celebratory evening (aka, one too many glasses of champagne), is make a big, fancy breakfast. To fill the tummy and make the breakfast last until said lunches or dinners, try some eggs and greens! The combination of protein and fiber will fill up your tummy and won’t take very long to throw together. You can always use fresh greens, but more cooking may be needed. We like keeping frozen greens in the freezer that were previously blanched, so a quick saute will make instant, hot veggies for us. We always, always have eggs around, so the combination is a no brainer. I like my eggs cooked medium so there is some firm parts to munch with the egg whites, while the runny part mixes up with the greens. Occasionally I will throw some leftover meat in with the greens if we are realllllly hungry, but it is not necessary to fill right up. Leftover ham could, potentially, result in a type of green eggs in ham, without the freakishly green food coloring added to the eggs. Yes, I have done such a thing to poor eggs, and they taste great if you close your eyes. Heh. If Little B is in a -particular- mood I may have to scramble instead of fry an egg for her, but she likes the greens regardless! Yay!

Eggs on Greens

3 Tbsp butter, salted
2 cloves garlic, crushed
4 cups frozen collard greens, chopped
4 – 6 eggs
Salt and Pepper to taste

In a saute pan over medium high heat add 1 Tbsp butter. When butter is melted add garlic and toss until garlic sweats. Add greens and toss until wilted and heated through, about five minutes. Sprinkle with salt and pepper to taste and toss. Remove from heat, cover and set aside. The greens will continue to soften and keep warm, but not lose much more in the way of nutritional benefit. In another pan add 2 Tbsp butter over medium heat. When butter is melted crack all four eggs into the pan. Fiddle with the edges of the eggs so they don’t become one big four-eyed egg. Sprinkle with just a bit of salt. At this point you have two choices – flip or cover. After just enough time to let the eggs set, turn down the heat to low. You can either: 1) flip each egg separately and cook for another minute, or 2) if you don’t like flipping, just cover the pan for a minute or so, allowing the top of the eggs to set. Either way, poke the yolks gently to monitor speed of cooking, until they are cooked to desired doneness – soft, medium or hard. It is not my fault if you over poke and puncture the yolk, but how else will you determine how done it is? To plate, put a half the greens on a plate and flatten them a bit, then add two eggs. Serve and consume immediately.
 

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