eggs fauxrentine revisited – asparagus rules! (WHB#187: chives)

summary: “Eggs Fauxrentine” (hard boiled or poached eggs with ham, asparagus and Hollandaise on toasted multi-grain bread); information on chives and WHB; (click on image for larger view and more photos)

I whined the other day that someone had hogged all the asparagus so there was no chance to have an asparagus omelette for lunch.

Ha! It’s true; the squeaky wheel DOES get the oil! Asparagus appeared for Saturday night’s dinner. And there was plenty for the next morning. Sure, what was made was not the asparagus omelette I had whined about requested but who could possibly complain when there’s Hollandaise Sauce?

Eggs Fauxrentine Yes, on Sunday, we had Eggs Fauxrentine again. I’ve said it before and I’ll say it again, a dish of Eggs Fauxrentine is the ultimate weekend breakfast!!! (hehheh… when you can’t think of a new joke, the old jokes serve just as well)

Last time we had this dish, it was with radish greens. (read more about that here) This time, it was with asparagus. Asparagus and Hollandaise Sauce… mmmmmmm.

One of us insisted on having poached eggs (brrrr) on toasted sandwich bread.

I have to admit that there is an amazing and beautiful contrast of colours between the yolk and the Hollandaise sauce. However, you might have guessed that I’m not a fan of runny yolks OR mushy toast, so I wisely chose to have hard boiled eggs and Multigrain Toast (the multigrain bread that I would have submitted for BBD#20: multigrain bread, if I’d baked it even close to the deadline).

The contrast in colour between the yolk and the Hollandaise sauce is not so marked but the flavours still marry beautifully. I like the differing textures too. A little freshly ground pepper is a nice touch as well.

Although our chives are flourishing, they have not flowered (too shady in our garden?) so we used violas to add a little colour and a festive spring note.

To make the Eggs Fauxrentine with asparagus, we fried good smoky ham in a little butter. Then we steamed some asparagus until al dente and set it aside near the toaster to stay warm, made Hollandaise sauce, boiled/poached eggs (put a little white vinegar in the poaching water to keep the egg white from floating all over the place) toasted bread and wandered through the garden to cut chives. (Guess who was slaving in the kitchen and who was wandering in the garden… I’ll give you a hint: I had the scissors.)

While I was pouring inferior orange/grapefruit juice (no pulp!! :stomp:), peeling my hard boiled eggs and cutting them in half, T buttered the toast, laid ham on top, then eggs, then asparagus spears and finally drizzled Hollandaise sauce over top. Then as T was pouring the coffee, I scattered the herbs over top.

Eggs Fauxrentine And we were ready to sit down to our breakfast extravaganza! Jealous?

If I were properly organized, I’d submit this as a post for Weekend Herb Blogging and feature chives (Allium schoenoprasum). I am absolutely amazed that I haven’t already done several WHB posts about chives. They are a staple for us and we eagerly watch them emerge every spring trying not to cut them too soon.

We adore chives!

And I’ve always adored chives. When I was growing up, I used to love going out to the garden with the scissors to cut chives for potato salad. Our potato salad was very very simple (nothing like the rather extravagant potato salad I make now) and had only boiled potatoes, miracle whip (ewww!!), salt, pepper and chives. We loved it. And I love it just as much now too if I make it with mayonnaise instead of miracle whip.

Hmmmm….

Suddenly, this is seeming to qualify for WHB, isn’t it? Okay, why not?

Weekend Herb Blogging
recipes or informative posts where people can learn about cooking with herbs or unusual plant ingredients

WHB#187: Chives (Allium schoenoprasum)

weekend herb blogging - © kalyns kitchenchives

Chives are perfect for eggs. Just as when I was a child, there is something absolutely thrilling about stepping out into the garden to snip a few blades of chives to scatter over hard boiled eggs.

And if there’s Hollandaise sauce… well… chives are a must. They add just that little hint of onion – not too much – and they look stunningly beautiful as well.

And it’s not just the leaves that can be used! Chive blossoms are equally wonderful. The whole flower is pretty intensely flavoured though (quite hot even) but it’s easy to cut each flower into several little flowerets and scatter those. I first saw this done years ago at The Church restaurant in Stratford, Ontario, where the front walk was/is lined with herbs. (It wasn’t uncommon to see a chef out by the herbs snipping handfuls of chives or thyme or sage.) The individual chive flowerets were scattered along with chopped chive leaves along the lateral line of a sole fillet. The little flowers were not only very attractive but lent a lovely flavour as well.

But the flavour really is delicate and can be easily overpowered! And I think chives are best used fresh and snipped just before being scattered.

herb bouquets MEF Chives are also very handy for tying herb bouquets together. Who needs string?!

Sometimes as I’m wandering through the garden, I can’t stop snipping herbs and end up with so many that I have to make little bouquets to place on peoples’ plates. These kind of garnishes not only look gorgeous but they taste wonderful as well. I love the contrasts in shapes and colours and always make sure to cut enough chives so I don’t have to use all of them for tying the bunches. (The only thing wrong with the bouquets is that some people think they’re too pretty to eat and leave them to languish on the plate.)

Chives really are best from the garden and they really couldn’t be easier to grow. While they prefer full sun, our chives are still insisting on growing and thriving in our tiny mostly shady garden. The only thing they refuse to do is flower. I have them in three different places, hoping that one of the bunches might be tricked into flowering. No luck yet… perhaps I should read aloud to them from one of my gardening books.

Once in the garden, the indestructible chives […] will be in constant demand for flavouring any dish improved by a mild tang of onion. […] Chives freeze well, dry poorly; but [the chive is] the earliest herb to rise in spring and one of the last to retire in fall.

-Patrick Lima, Harrowsmith Illustrated Book of Herbs

[Herbs are …] easily raised in a fairly sunny window box […] The bouquet garni herbs, parsley, marjoram, thyme and bay, make in themselves a pleasant grouping; I would add chives, as much for their mauve pompom flower heads as for their fresh oniony leaves. [… Chives …] can be snipped over potatoes or potato salad or added to omelettes to enhance the flavour.

-Diana Stewart, The Window Box Book

The little spears of chives are among the first plants to poke through the soil in the spring. By the first week of April, our salads are already strewn with their grassy inch-long shoots. As the weather warms, the pink and lavender flowers not only attract buterflies to the garden but also festoon our mescluns. From April to September, we snip fresh chives. […] Chives are ridiculously easy to grow, undemanding and totally pest-free. […] Chives grow in virtually any site from full sun to dappled shade. […] Chives are one of the foru essential ingredients of fines herbes. Make a fresh supply for summer dressings, but in winter, don’t resort ot dried chives. They lose their flavour quickly. Instead, chop chives finely and freeze. A small bag will last you through the chiveless months.

-Turid Forsyth and Merilyn Simonds Mohr, The Harrowsmith Salad Garden

Remarkably, I’ve never zeroed in on chives for my WHB posts before, even though chives have been featured in many of the recipes here. But other people HAVE featured chives in their WHB posts. Please read more about chives:

Once again, WHB is on the road; this week’s host is Katie (Eat This). The deadline for entering WHB#187 is Sunday 14 June 2009 at 15:00, Utah time (GMT-7). For complete details on how to participate in Weekend Herb Blogging, please see the following:

 

This entry was posted in crossblogging, food & drink, main course, WHB on by .

* Thank you for visiting. Even though I may not get a chance to reply to you directly, I love seeing your comments and/or questions and read each and every one of them. Please note that your e-mail address will never be displayed by me. Also note that you do NOT have to sign in to Disqus to comment. Click in the "name" box and look for "I'd rather post as a guest" that appears at the bottom of the "Sign up with Disqus". After checking the box, you will be able to proceed with your comment.

"Comment Moderation" is in use. It may take a little time before your comment appears. Comments containing unsolicited advertising will be deleted as spam (which means any subsequent comments will be automatically relegated to the spam section and unlikely to be retrieved). Disqus comment area  wp-image-2332

  • I’m certainly jealous of your breakfast – that looks delicious! Thanks for participating in WHB!

  • I love all the info about Chives. And, I think if i try this, it will be with the radish greens. I have been on a serious kick recently.