eggs baked with kale, tomatoes, scallion, chili, micro radish


As good as it looks, every time, although the cast changes, as does the hour of the performance.

The last time I put something like this together it was for the first meal of the day, a Sunday, in early spring. The first time it appeared on our table was three months earlier, just before the winter solstice, when it had been a dinner. This time it was in the middle of autumn, again a dinner.

The somewhat rough formula has worked beautifully each time, even if it’s now farther than ever from the original inspiration.

The image above represents one of two servings each of us enjoyed; it ended up as the entire meal: we were more than satisfied, continuing to the cheese course I had prepared to serve.



  • the ingredients this time were, in order of their appearance inside a glazed ceramic oven dish: a little butter; 2 heirloom tomatoes from Stokes Farm; some wilted red Russian kale from Keith’s Farm; finely-chopped pieces of a Creminelli Campania Italian salami from Whole Foods; chopped Japanese red scallion from Norwich Meadows Farm; 8 eggs from Millport Dairy; sea salt; freshly-ground black pepper; one finely-chopped small orange (heatless) Habanada pepper from Norwich Meadows Farm; a finely-sliced section of a hot cherry pepper from Oak Grove Plantation  dabs from a small jar of an aromatic seasoning blend with the name, L’eKama, on top of the eggs once the portions were on plates; and purple micro radish from Two Guys from Woodbridge
  • the wine was a California (Lodi) white, David Akiyoshi Reserve Chardonnay 2015
  • the music was the complete Richard Strauss/Hugo von Hofmannsthal extremely entertaining masterpiece, ‘Ariadne Auf Naxos’, with Voigt, Heppner, Dessay, and Von Otter, Giuseppe Sinopoli directing the Dresden Staatskapelle, in his valedictory (we lingered)