Egg & Kraut Recipe Contest Winner!


Linda Zurich, who sent us this beautiful recipe for Eggs With Wilted Baby Greens and Kimchi Salad Stuffed Radicchio, is the official winner of our first Firefly recipe contest. She won 2 free jars of Firefly product for submitting the best recipe that combines eggs and 1 or more of Firefly’s fermented foods.

Linda is a writer and has recently published a book titled, Detoxification: 70 Ways to Cleanse, Clear & Purify Your Body, Space & Life. We’re looking forward to reading through her wealth of information on improving health through natural cleansing methods – maybe there’s some information on probiotics in there too!

Here’s her winning recipe:

Eggs With Wilted Baby Greens and Kimchi Salad Stuffed Radicchio

(Makes 4 individual servings)

  • 8 large pastured eggs, poached or soft boiled
  • 2 lbs fresh bitter baby greens – choose a combination of young tender leaves such as dandelion, nettle, arugula, chard, mizuna, watercress, mustard, turnip or beet tops, endive, chicory, kale, or spinach (Reserve and thinly slice 1 cup raw greens for kimchi salad)
  • 2 cups Firefly Kimchi
  • 1 small red, yellow or green sweet bell pepper, thinly sliced
  • 4 whole radicchio leaves, separated
  • 8 ripe cherry tomatoes, sliced in half
  • Extra virgin olive oil and umeboshi plum vinegar for drizzling (Eden Foods makes a nice one.)
  • 4 Tbs grass fed butter, ghee, &/or pastured bacon fat
  • ½ cup homemade chicken stock &/or white wine (use either one or a combination of both)
  • 3-4 small shallots, minced
  • 1 garlic clove, minced
  • 1-2 oz dried dulse seaweed
  • 2-3 oz sheep’s milk Pecorino Romano cheese, shaved thin with a potato peeler
  • 4 Tbs fresh parsley and chives (or other fresh herbs of your choice) chopped fine
  • sea salt & freshly ground black pepper

Boil water for poaching or boiling eggs, and cook them on a separate burner while preparing the rest of the dish so they’re just done and hot at serving time.

To make the kimchi salad, stir together the reserved sliced raw baby greens, kimchi, sliced bell peppers, 3 Tbs of the chopped parsley/chives, and a drizzling of olive oil. Spoon ¼ of the mixture into each radicchio leaf, top with sliced cherry tomatoes, and place one stuffed radicchio leaf on each plate.

Melt 2 Tbs of the butter in a skillet on medium heat and add the baby greens, season with salt and pepper and sauteé, stirring and turning regularly til wilted and soft. Add stock/wine, reduce heat and simmer gently uncovered, allowing most all the liquid to reduce until greens are still succulent, but not too juicy. Remove wilted greens to a warm plate and hold in a warm oven.

Return pan to medium-low heat and add the rest of the butter. Once it has melted, sauteé shallots, garlic and dulse for a few minutes, just until the aromatics soften, release their fragrance and begin to turn slightly golden, and the dulse crisps slightly.

Divide the wilted greens into four equal portions and plate them alongside the stuffed radicchio leaves. Pour over each portion of greens some of the butter/shallot/garlic/dulse mixture, drizzle with ume plum vinegar, and top with thin shavings of Romano cheese. Add two cooked eggs atop the greens to each plate, grind some fresh black pepper over them and sprinkle them with the fourth tablespoon of chopped parsley and chives.

Combine a bit of egg, greens, dulse, cheese, kimchi salad and radicchio on your fork, and savor the delightfully rich explosion of flavors on your palate!



There will be plenty more contests and chances to win so make sure you stay tuned to our facebook page for updates.