Asparagus-Wild Rice Chowder

Evidently Mother Nature didn't get the memo that it's Mother's Day, which is supposed to be sunny and gorgeous with irises and lilacs in bloom.  (Instead, we have a snow storm.)

Kalamata Egg Salad with Charred Red Peppers and Corn Muffins

A refrigerator with a few items that need to be used.
A hungry cook.
A small skillet.
Little time.
Makes a meal.  Unless you'd like bread? (Scroll down, please.)
Hence....

kalamata egg salad with charred red peppers
2 servings

• 2 teaspoons olive oil
• 1 sweet red or yellow bell pepper, large dice
• crushed red pepper
• 4 eggs
• kosher salt and fresh ground black pepper
• a big handful of greens -- any
• a small handful of pitted kalamata  or other olives
• sherry or balsamic vinegar
• olive oil for drizzling, optional

Heat an 8 or 9-inch non-stick skillet over medium-high heat with oil and the chopped bell pepper.  Let cook 5-8 minutes, watching closely, or until peppers are just charred; add crushed red pepper. Stir.  Cook another minute or two.  Crack four eggs into the pan, one into each quadrant.  Season egg yolks with a small sprinkle of salt and pepper.  Reduce heat to low.  Add greens on top of the eggs and sprinkle again with a bit of salt and pepper.  Cover and let cook 3 minutes or until eggs are cooked to your liking.

With a plastic spatula, loosen the egg salad and tip onto a plate.  Add the olives and a drizzle of balsamic vinegar, as well as some olive oil, if desired.  Using a sharp knife, cut the egg salad in half and serve hot, warm, or at room temperature.   Serve with corn muffins if you like. (recipe below)