So you are trying out foraging this summer? Good on you! It’s a great way to get some fresh air and connect with nature while getting healthy and affordable food. Today, I will share a breakfast recipe incorporating a common foraged item: dandelion greens. The result is amazing Egg, Bacon, and Dandelion Greens Hand Pies. It’s nutrient-rich and perfect for eating on the go. Give it a try!
Tips to Forage and Cook Dandelion Greens
- Summer fun. Of course, when to forage depends on your location and weather patterns. I know we have had an especially long and cold winter here in Central Oregon. In most areas, you can start to forage for dandelions in late spring and continue through early fall. However, summer is the most ideal time in most locations.
- Go big. Greens in your lawn or yard are usually too small to cook with. Look for them where plants are less crowded than other plants and have a chance to grow larger. If you love the taste, you can grow them in your garden!
- Avoid the bitter! Mature leaves can taste bitter, so blanching before sauteing, like in this recipe, can help reduce that.
Many people only use dandelion greens in salads, for pesto, or as a green side to another dish. However, there are so many different options! Try substituting these foraged greens anywhere you might use kale or spinach.
Steps to Make Egg, Bacon, and Dandelion Greens Hand Pies for Breakfast
- Blanch dandelion greens.
- Sauté bacon, leeks, garlic, and dandelion greens. Let cool, and add cream cheese to create a filling.
- Defrost puff pastry and cut into squares or circles.
- Arrange circles in a large muffin tin.
- Top pastry with filling.
- Create well in filling and add egg.
- Brush pastry with egg wash.
- Bake in an oven or foil baking pouch over a campfire.
- Garnish with goat cheese crumbles and minced chives.
More Recipes Featuring Foraged Ingredients
Dandelions are often seen as a nuisance to the perfect lawn — not something edible, let alone an ingredient in a yummy breakfast dish. However, dandelion leaves are great sources of calcium and vitamin C.
And not only do I love the taste of this dish (seriously, one of my favorite recipes!), but I also love the look of this dish! It reminds me when trying to think about what colors of food go together on your plate, go with the colors that nature already put together. The yoke of the egg looks a lot like the yellow dandelion blossom.
Dandelion Greens FAQs
- What are dandelion greens?
Dandelion greens are just what you’d think! They are the green leaves of the dandelion plant. - What do dandelion greens taste like?
Raw greens can have a somewhat bitter flavor. Blanching them can help temper this bitterness. - Can you forage dandelion greens from your yard?
I would not recommend it. These plants are usually too small and might be exposed to contaminants like fertilizers and pesticides. - How long can you keep dandelion greens that you have foraged?
Dandelion greens have a short shelf life, so you should use them within 2-3 days. Store them in a fridge or cooler, unwashed, in a plastic bag. - Can you make these hand pies ahead of time?
The filling can be made the day before and stored chilled. Create the puff pastry crust and add the egg just before baking.
Are you looking for other easy camp breakfasts full of protein and hearty greens? Check out my Farmers Market Breakfast Tomato and Baby Kale Polenta or Grab-and-Go Breakfast Sandwich with Nettle Pesto.
Egg, Bacon, and Dandelion Greens Hand Pie
Equipment
- Aluminum foil
- Pastry brush
- Large Muffin Tin
Ingredients
- 1 bunch dandelion greens coarsely chopped into bite-size pieces
- 4 slices bacon
- 2 cloves garlic minced
- 1 leek thinly sliced, white and light green parts
- salt and pepper
- 1/4 cup cream cheese
- 1 pkg prepared puff pastry
- 5 eggs divided
- 1/3 cup goat cheese crumbled
- 2 tbsp chives minced
- vegetable spray
Instructions
- Remove any thick stems from dandelion greens. Bring a large pot of salted water to boil. Blanch greens for 2-3 minutes. Remove from water and immediately cool in an ice bath.
- Heat a frying pan over medium heat. Add bacon and cook for 1-2 minutes until the fat starts to release. Add leeks and garlic and cook for another 2 minutes.
- Add dandelion greens to the bacon mixture and cook for another 2-3 minutes. Remove from heat. Let cool slightly, and stir in cream cheese. Season with salt and pepper.
- Defrost two sheets of puff pastry just long enough until you can unfold without breaking. Cut into 3-inch squares or circles. Layer puff pastry in lightly greased muffin tin to create a cup.
- Spoon the bacon and dandelion green mixture on top of the pastry. Create a well in the center of the filling and crack an egg into it. Brush with a little egg wash.
- Fold up the sides of the foil to create a baking pocket. Bake on a campfire in foil pocket or in 400F degree oven for 20-25 minutes.
- Garnish with goat cheese and chives.
Notes
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @bewildeats on Instagram and hashtag it #bewildeats.
