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Mother Hen

Einat Admony

Organic Egg Chef Handsome Brook Farm Mother Hen Einat Mother
pasture raised eggs organic eggs

Einat Admony is the chef and owner of Balaboosta, Taïm, and Kish-Kash as well as the author of cookbook Balaboosta. After growing up in Tel Aviv, Einat secured illicit rations for her kitchen as a cook in the Israeli Army. She then walked away from college after two months and roamed around Germany as a gypsy. Einat then packed up her life up to move to New York City and 20 years later, is raising her two kids, Liam and Mika, in Brooklyn with husband and business partner, Stefan Nafziger. When Einat is not at the restaurant she can be found at home, cooking for the crowd of family and friends continually gathered around her dining table.

Sabich Salad

Sabich Salad


4 Handsome Brook Farm eggs

2 small potatoes, peeled

1 large eggplant (or two small), cut into large 1 1/2-inch cubes

1 cup chickpeas

½ pint cherry tomatoes, cut in half

1 teaspoon lemon juice

1 teaspoon salt

Vegetable oil for frying

Amba Aioli (see recipe below)

Parsley for garnish


  1. Boil whole potatoes with a generous pinch of salt for about 22-25 minutes, until center of the potato is tender. Remove and let cool slightly before cutting into ¼ rounds. Set aside.
  2. For the soft boiled eggs, fill a small pot with water (about ¾ full) and bring to a boil with a pinch of salt (this makes the eggs easier to peel). Once boiling, carefully add in the eggs and cook for 7 minutes. Remove eggs with a slotted spoon and immediately transfer to an ice bath. Let eggs cool completely before peeling.
  3. Fill another pot with enough oil to deep fry and fry eggplant in two batches for 5-7 minutes until a deep golden brown color. Stirring occasionally to make sure the eggplant fries evenly.
  4. Remove to a plate lined with paper towel to absorb any excess oil.
  5. To assemble, toss together potato, eggplant, chickpeas, and tomato with lemon juice and salt.
  6. Spread a layer of amba aioli on the bottom of a platter, top with potatoes. Slice eggs into wedges and scatter on top, drizzle with more amba aioli and garnish with parsley leaves.

Serves 4


Amba Aioli:

Makes about 1 1/4 cup

2 tablespoons of water or orange juice

1 tablespoon honey

1 tablespoon amba powder

1 cup mayo

¼ teaspoon turmeric

1 small garlic clove, minced or grated


Whisk water or orange juice with honey and amba powder. Add to the mayo and whisk in turmeric and garlic until fully combined. If you would like to make it a bit thinner you can whisk in more water or orange juice one tablespoon at a time.

Featured Recipes by Chef Einat

Mini Herb Omelette

Mini Herb Omelette


5 Handsome Brook Farm eggs

2 teaspoons all purpose flour

½ teaspoon turmeric

½ teaspoon ground cumin

½ teaspoon chili flakes

1 teaspoon Kosher salt

1 cup finely chopped parsley

1 cup finely chopped cilantro

½ cup thinly sliced scallions (green parts only)

½ cup finely chopped dill

1 small onion, finely chopped

½ teaspoon turmeric

½ teaspoon ground cumin

½ teaspoon chili flakes

1 teaspoon Kosher salt

2 tablespoons canola oil

1 tablespoon olive oil


  1. Crack the eggs into a large bowl, add the flour and the spices and whisk until nicely foamy.
  2. Add chopped herbs and onion, spices and mix thoroughly until fully combined.
  3. Heat both kinds of oil in a large nonstick skillet on medium heat.  Pour the mixture into the hot skillet, using about a 1/3 cup for each pancake. Don’t crowd the skillet – once you pour the mixture it tends to spread.
  4. Fry for 2-3 minutes on each side until the patties are golden brown, and remove to a plate lined with paper towel to drain the oil.
  5. Repeat with the rest of the herb and egg mixture. If the skillet is dry add another tablespoon of oil.
  6. Serve warm.

Makes about 8 patties

Red Shaksuka

Red Shakshuka


3 tablespoons canola oil

2 medium yellow onions, chopped

1 large red bell pepper, cored, seeded, and chopped

1 large jalapeño chile, cored, seeded, and chopped

4 garlic cloves, finely chopped

3 tablespoon tomato paste

1 tablespoon Pipel Chuma

One 28-ounce can whole peeled tomatoes, crushed by hand

1 bay leaf

2 teaspoons sugar

1 ½ tablespoons kosher salt

1 tablespoon sweet Hungarian paprika

1 tablespoon ground cumin

1 ½ teaspoons freshly ground black pepper

1 teaspoon ground caraway

½ bunch Swiss chard, stemmed and chopped, or spinach

8 to 12 Handsome Brook Farm eggs


  1. Heat the oil in a large skillet. Add the onions and sauté over medium heat until translucent, 5 to10 minutes.
  2. Add the bell peppers and jalapeño and cook just until softened, 3 to 5 minutes.
  3. Stir in the garlic, tomato paste, and Pipel Chuma, and sauté for another 2 minutes.
  4. Slowly pour in the tomatoes. Stir in the bay leaf, sugar, salt, paprika, cumin, pepper, and caraway and let the mixture simmer for 20 minutes.
  5. Layer the Swiss chard leaves on top.
  6. Crack the eggs into the tomato mixture. Cover and simmer for approximately 10 minutes or until the whites of the eggs are no longer translucent.

Serves 4-6

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