• 3 tablespoons butter, divided
• 4 cups mixed greens
(dandelion, spinach, endive, chicory, cress, wheatgrass, chives, green onions, etc.), washed, spun dry, and finely chopped
• 1 tablespoon cream
• 1 tablespoon fine breadcrumbs
• 4 local eggs
• ¼ teaspoon kosher salt
• freshly ground pepper
• fresh nutmeg (a good grating)
• sugar (an optional sprinkling)
Melt 2 tablespoons butter in a large omelet or other frying pan, and sauté greens over medium heat until tender. Set aside to cool a bit.
In a medium bowl, whisk eggs with cream and breadcrumbs. Season with salt, pepper, and nutmeg. Stir cooked greens in to eggs.
In the same pan, melt 1 tablespoon butter over medium heat.
Pour in the egg mixture. Fry tansy on one side until set, flip, and fry other side. Sprinkle with sugar, if desired. One medieval recipe specifies to serve in “brodeleches” (that’s thick slices, to you and me).