A fine source of vitamins A and C, chewy fiddleheads are like a cross between asparagus and green beans. For a stand-alone meal, top each serving with a poached egg.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium pot of salted water, bring potatoes to a boil and cook until knife-tender, about 8 minutes. Add fiddleheads and cook until bright green, about 1 minute. Drain and set aside.

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  • Heat oil in a medium skillet over medium-high heat and cook shallot until golden, about 2 minutes. Add potatoes and fiddleheads and cook, stirring, until golden brown, about 4 minutes. Season with salt and pepper.

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