I spent several days hanging around with Erik Knutzen last week, and wrote a little account of his trip to Chicago that should be out in a day or two  can be found here.

In the  meantime here’s a recipe for “egg pie,” adapted from The Urban Homestead. I added the bottom layer of chard, since bags of the stuff, courtesy of Vera, were threatening to take over the produce drawer. It turned out well, I think — super cheap, easy, and pretty tasty. If I made it again, though, I think I would use more eggs and/or less flour. This would make it denser — more frittataesque  — and better showcase the flavor of the best eggs in the world.

I would also advise a more melty cheese. This came out of the oven pocked with warm little pebbles of ricotta. Delicious on their own, but not well-integrated with the eggs and veg.

Here it is:

Slice up and gently saute 2 leeks and about a dozen cremini mushrooms in 2 Tbs. butter. Steam large bunch of rainbow chard.

In a bowl, beat together 4 eggs and 1 cup milk. Add 3/4 flour, and a pinch of salt and pepper. It will look like thin pancake batter.

Line bottom of a greased cake pan with chard. Combine egg mixture with mushrooms and leeks, and 1/2 cup crumbled dry ricotta, and pour over the chard “crust.” 

Bake at 375 for 40 minutes, or until golden. 

Slice. Eat.