Stinging Nettle Breakfast Sandwich
Stinging nettle doesn’t exactly sound like something you want to eat, but I promise — you do! When raw, they can irritate the skin, but once steamed, sautéed, or cooked in any way, those little spines are neutralized, giving you full gastronomic access to high levels of calcium, iron, and vitamin C! I like to pack my sandwich full of nettles. If you’re looking for a milder experience, simple reduce the amount of nettles you add.
Sarah Gorman
Ingredients
6-10 sprigs of nettle*
2 eggs*
Salt and pepper
Breakfast bread* of choice (English muffin, toast, etc.)
Butter or oil
Optional toppings: cheese, aioli, hot sauce
*These ingredients can be found at the Harrisonburg Farmers Market
Method
Steam the nettles to neutralize the sting: Using a fork — or if you’re brave, the tips of your fingers — transfer the nettles into a sauté pan with a few tablespoons of water. Heat over medium-high until you see steam begin to rise. Cover the pan with a lid and steam for 5 minutes.
Transfer the nettles to a cutting board and chop into small pieces. Set aside.
In a small bowl, beat two eggs and add a pinch of salt and pepper. Add the chopped nettles to the egg mixture.
Add 1 tablespoon of butter or oil to your sauté pan and heat that baby back up over medium-high heat. Once the oil is shimmering or the butter is foamy, pour your egg and nettle mixture into the pan, spreading it out to create an omelette-type situation. It doesn’t have to be perfect. You could also scramble it. Meanwhile, toast your bread!
Flip or scramble your eggs until desired doneness. Assemble your sandwich and enjoy this bright and nutritious taste of spring!
