I know it's officially spring, but I am really anxious for it to be Spring. That version of Spring that lives in my imagination--allergen free, but in full bloom; markets overflowing with ramps, asparagus, peas in pod, leeks, bright-pink rhubarb, and spring onions; warm enough during the day to walk around with just a light sweater over a t-shirt and cool enough at night to require a jacket. That's not what we've gotten this spring. Seventy-plus degree weather in March, then rainy and in the 40s after spring began.
But there's hope. Saturday at the market I found the first bags of pea shoots.
Pea shoots are tender and delicious. They can bring elegance to a humble green salad, lightly sauteed or raw they can be tossed with pasta, they can be added to stir fries--the possibilities are endless. This recipe is a simple dish designed for one person, but you could easily expand it to serve a crowd. I used two slices of Hot Bread Kitchen's Cheddar and Cracked Black Pepper bread (fresh from the market), toasted, but you can use any crusty bread you'd like. I also fried the egg. Mostly because I was lazy, but a poached egg would be lovely here. Also, my poached eggs always look so much prettier than my fried egg (this one is unpretty side up because I accidentally broke the yolk).
Eggs with Pea Shoots and Sauteed Mushrooms
1 (or two if you're just starting to cut up a loaf) slice crusty bread
2 cremeni mushrooms, sliced
a handful of pea shoots
1 large egg
salt and freshly ground black pepper
Toast the bread and butter if desired.
Heat a bit of oil in a small skillet over medium heat. Saute the mushrooms until they release their juices. Season with salt and place them on top of the toast. Top the mushrooms with the pea shoots.
Add a bit more oil to the pan and crack the egg into the pan. Season with salt and pepper. Cook to your preference (I like over-easy).
Top the pea shoots with the egg. Sprinkle with more pepper, if desired.