This recipe offers a winter farm-to-table twist on egg salad with bacon and winter greens. It’s served on a 9 Bean Rows croissant, with local produce from Birch Point Farm, Providence Farm and 9 Bean Rows Farm and locally produced products from 9 Bean Rows and Food for Thought.
Fresh local eggs
Fresh local baby white Swiss chard
Fresh local red onion
Fresh local radish
Fresh local flat leaf parsley
Fresh local bacon, cooked
Local olive oil
Local cherry honey mustard
Salt and pepper
Fresh local croissant
Place metal steamer basket in a medium metal saucepan with two cups water on medium high heat. Bring water to a simmer, add 4 eggs to steamer basket, cover and cook on medium low for 10 minutes.
Flip eggs over, cover and cook for an additional 10 minutes on low heat. Remove steamer basket from saucepan, letting eggs cool. Peel eggs, slice in half, chop and place in a glass mixing bowl.
Remove stems from 1/2 c. chard; chiffonade and add to glass mixing bowl. Chop 1/2 c. red onion, 1/2 c. celery and 1/2 c. radishes and add to glass mixing bowl. Remove stems from 1/2 c. flat leaf parsley; mince and add to glass mixing bowl. Mince 1/2 c. bacon and add to glass mixing bowl.
Stir egg salad and gently fold in 2 T. olive oil and 2 T. cherry honey mustard. Stir and season with salt and pepper to taste. Slice 4 croissants in half. Spread 1 c. egg salad on bottom of croissant and spread 1 t. cherry honey mustard on top of croissant.
Kristin Celeste Shroeger of Traverse City is the recipe creator, photographer, dishwasher and blogger of The Intentional Minimalist, a website encouraging farm-to-table cooking with local, seasonal and sustainable produce. Visit www.theintentionalminimalist.com.