Wednesday, August 22, 2012

Summer Succotash with Croutons

I'm not really sure if this is a real succotash recipe or not so I hope I don't offend anyone.  In our farm box this week we got three ears of corn, a pint of cherry tomatoes and green onions.  I spent a while thinking of what I could make with these ingredients without a lot of extra effort.  The result is this one pan dish that is breakfast for dinner you will eat again and again.  A fried egg on top is absolutely a requirement!


2 cups day old bread cut into crouton shape or bite size pieces
3 ears corn, kernels cut off the stalk
1 cup pre-cooked fava beans (lima or garbanzo beans would be just fine too)
1/2 pint cherry tomatoes, sliced in half
1 large green onion stalk, thinly sliced
3 strips bacon
4-5 basil leaves
eggs to fry (1 per person)
olive oil

1. Heat large saute pan over medium high heat.  Add two or three swirls of olive oil.  When hot add the bread and saute until crispy and brown.
2. While croutons are browning, prepare vegetables, cutting the corn and tomatoes.
3. When bread is cooked, remove from pan to a small bowl and add another swirl of olive oil to the saute pan.
4. When oil is hot, add corn, tomatoes, fava beans and a pinch of salt and pepper.  Let cook about 10-15 minutes until everything starts to caramelize.
5. Meanwhile cook bacon (I put mine on papertowels on a plate in the microwave and cook one minute per slice).
6. Thinly slice green onion and basil, set aside and then chop the cooked bacon.
7. When corn and other veggies are done, remove from the pan and place them into a separate dish 8. Reheat the pan with some more olive oil.
9. Add eggs when the oil is hot and fry eggs to your desired doneness.
10. Plate the dinner with croutons on the bottom, topped by veggies, bacon, basil, green onion and topped off with an egg.
11. Serve with hot sauce if desired!

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