Blue:
4 Purple Cabbage Leaves [very dark, outer leaves]
Yellow:
1 Bunch Beets [skins only]
Orange:
3 Onion Skins [yellow, outside papery skins only]
Green:
1/2 cup Blue Dye [from purple cabbage leaves, after following steps below]
1 tsp Turmeric
Boil each color in a separate pan in 1 cup of water for 20 minutes, adding additional water as it evaporates. Strain out vegetable parts and cool in jars. Allow eggs to soak in dye for 20+ minutes till desired colors are achieved.
4 Eggs [cage free, hard boiled]
2 Tbs Mayonnaise [organic]
1 tsp Dijon Mustard
1 Dill Pickle [medium, chopped]
Salt + Freshly Ground Black Pepper [to taste]
Smoked Spanish Paprika [don’t even think about any other tasteless paprika]
Cut eggs in half. Remove yolks into a bowl, then mash with mayo, mustard, salt + pepper. Chop egg whites. Add whites + pickles to yolks and mix well. Serve with a good sprinkle of paprika on top. Serve with crackers or as a sandwich on multi-grain bread with spinach, and red onion.
1 Yukon Gold Potato [medium, chopped]
2 Eggs [free range]
1 Garlic clove [sliced]
4 Kale Leaves [torn into bite size pieces]
Extra virgin olive oil
Butter
Salt + Fresh Ground Black Pepper to taste
In a small pot, cover chopped potato with water and boil till just tender. Meanwhile, heat oil and sauté garlic for 1 minute. Add kale and sauté about 5 minutes until just tender. Separate the eggs, adding the whites to the kale and reserving the yolks unbroken. Scramble the eggs and kale till whites are cooked through then carefully place the yolks in the pan on top of a kale leaf. Add 1tsp. of water and cover. Steam till yolks are just cooked at the edges, about 1 minute.
Drain potatoes and toss with a bit of butter and add to a plate. Serve kale and eggs over top of potatoes with a seasoning of salt and pepper.
6 Asparagus Spears [with hard ends snapped off]
2 Eggs [free range, extra fresh or you need a dash of white vinegar too]
Butter
Salt + Fresh Ground Black Pepper to taste
Tarragon [just a pinch]
Steam asparagus quickly in a large shallow pan with a thin layer of water, about 5 minutes. Meanwhile a pan of water to just under boiling. Break eggs into a shallow tea cup. Add a ladle of hot water to cup and allow to stand for 1 minute. Gently empty the egg into the pan of hot water and cook until desired. 3 minutes is perfect for runny yolks and solid whites. Serve over buttered, crisp asparagus. Season with salt, pepper, and a little bit of tarragon.
1 delightful breakfast, lunch, or dinner.
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