Chickens & Eggs!

by Sarah Nunes June 09, 2015

After a record breaking winter, spring has officially arrived on the farm! The 250 chickens that we over-wintered are happy to have 1,500 new friends and so are we. All the chickens are excited to be out in the pasture full time, picking and pecking for new spring grass and delicious bugs. Although it may be surprising to some, chickens are not vegetarians. When given the opportunity, as they are when pasture-raised, they will eat bugs, worms, and small animals. At the farm we wait until there is enough spring grass to sustain the birds before turning them out of their winter coops. It hard to tell when a chicken is smiling but we like to think they are. When markets really get going in June we will have plenty of freshly butchered chicken but for now we are rolling in eggs, eggs, eggs! I recently made this Spicy Simmered Egg with Kale, from Willams-Sonoma for breakfast and it was delicious (and seasonal). Produce at farmers’ market can be a little short at this time of year but kale is usually available very early. Pick some up (and some scallions if you can find them) and try it out.  

Spicy Simmered Eggs with Kale

Yield: Serves 4


  • 2 Tbs. unsalted butter
  • 4 green onions, white and light green portions, chopped
  • 2 garlic cloves, minced
  • 2 bunches kale, tough stems removed, leaves roughly chopped
  • 1 cup chicken or vegetable broth (Homemade stock is preferable, see link below)
  • 1/2 tsp. salt, plus more, to taste
  • 1/4 tsp. freshly ground black pepper, plus more, to taste
  • Zest and juice of 1 lemon
  • 4 eggs
  • Red pepper flakes, to taste


  1. In a large fry pan over medium-high heat, melt the butter. Add the green onions and garlic and cook, stirring, until fragrant, about 1 minute. Add half of the kale and sauté, stirring frequently until it begins to wilt, about 2 minutes. Stir in the remaining kale and repeat. Add the broth, the 1/2 tsp. salt and the 1/4 tsp. black pepper. Stir in the lemon zest and juice. Simmer, stirring occasionally, until the kale softens, about 6 minutes
  2. Using the back of a spoon, create a pocket for each egg in the kale. Crack 1 egg into each pocket. Reduce the heat to medium-low and season the eggs with salt and black pepper. Cover the pan and let the eggs cook until almost opaque, 4 to 5 minutes. Turn off the heat and let the eggs rest, covered, until done to your taste. Sprinkle with red pepper flakes and serve immediately.
Baby kale could be substituted if available. Adjust cooking time accordingly. For Copicut Farms Traditional Chicken Stock recipe click here  
Adapted from Williams-Sonoma One Pot of the Day, by Kate McMillan (Weldon Owen, 2012)

Sarah Nunes
Sarah Nunes


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