In which the Farm feeds us a fine dinner and makes us Very Happy
The Minerva Louises have finally caught on to the art of Egg Laying. We normally collect two or three eggs each day from our pullets...but today there were SIX eggs in the nest!
Pullet eggs are smaller than "grocery store" eggs. The eggs will be bigger next spring when our chickens are full-grown lady hens and not just unwed teen mums. The little eggs are very cute, though, and entirely delicious.
This is how we ate eggs for dinner this evening:
I started with a cast-iron pan and some olive oil. Alas, I am too far from Martinborough, New Zealand to have "proper, fresh, gourmet olive oil", so I used what I could get from the local market.
To the pan, I added sweet onions grown in our neighbor Joe's garden. Our onions didn't grow this year, but Joe's sure did, and they are delicious. I also added a medium-sized red potato.
While the onion and potato were making magic smells with the olive oil, I cut up vegetables:
green peppers and crimini mushrooms from the local market, tomatoes and yellow zucchini from the garden, and (secret ingredient) a Jonagold apple. The Golden Delicious apples in our orchard will be ready in a week or two, but I grabbed some nice Jonagolds from Yakima today for dinner tonight.
When the onions in the pan are sweet and translucent, it's time to add the pepper and apple.
When the apples are sweetened from the heat, stir in the mushrooms and zucchini.
Zucchini is totally unnecessary in this meal, except that I will be serving zucchini with Cheerios for breakfast tomorrow if I don't get rid of some of the zukes cluttering up the kitchen tonight. So, I chopped 'em up and threw 'em in.
Finally, it's time for the eggs!
Fresh egg yokes are a completely different color from American grocery store eggs. They taste a lot better, too.
Herbs are nice to add--I have rosemary, sage, and thyme growing outside the kitchen door, so I crumbled up a few leaves and tossed them in. At the last minute, add tomatoes.
Scramble up the entire skillet. It smells like the breakfasts they serve in Heaven, I promise you.
Add some shredded Tillamook Cheese to push the plate over into the Realms of Decadence.
Served with a glass of Jim's homebrewed beer , life is GOOD!
p.s. I'm hunting for good egg-recipes! Anybody got some to share?
Pullet eggs are smaller than "grocery store" eggs. The eggs will be bigger next spring when our chickens are full-grown lady hens and not just unwed teen mums. The little eggs are very cute, though, and entirely delicious.
This is how we ate eggs for dinner this evening:
I started with a cast-iron pan and some olive oil. Alas, I am too far from Martinborough, New Zealand to have "proper, fresh, gourmet olive oil", so I used what I could get from the local market.
To the pan, I added sweet onions grown in our neighbor Joe's garden. Our onions didn't grow this year, but Joe's sure did, and they are delicious. I also added a medium-sized red potato.While the onion and potato were making magic smells with the olive oil, I cut up vegetables:
green peppers and crimini mushrooms from the local market, tomatoes and yellow zucchini from the garden, and (secret ingredient) a Jonagold apple. The Golden Delicious apples in our orchard will be ready in a week or two, but I grabbed some nice Jonagolds from Yakima today for dinner tonight.
When the onions in the pan are sweet and translucent, it's time to add the pepper and apple.
When the apples are sweetened from the heat, stir in the mushrooms and zucchini.
Zucchini is totally unnecessary in this meal, except that I will be serving zucchini with Cheerios for breakfast tomorrow if I don't get rid of some of the zukes cluttering up the kitchen tonight. So, I chopped 'em up and threw 'em in.Finally, it's time for the eggs!
Fresh egg yokes are a completely different color from American grocery store eggs. They taste a lot better, too.
Herbs are nice to add--I have rosemary, sage, and thyme growing outside the kitchen door, so I crumbled up a few leaves and tossed them in. At the last minute, add tomatoes.
Scramble up the entire skillet. It smells like the breakfasts they serve in Heaven, I promise you.
Add some shredded Tillamook Cheese to push the plate over into the Realms of Decadence.
Served with a glass of Jim's homebrewed beer , life is GOOD!
p.s. I'm hunting for good egg-recipes! Anybody got some to share?
I am entirely unconvinced about the apple (fruit in food is a sin by my standards) but this otherwise looks like a very tasty meal. I will have to strike you off my "potential zucchini recipient" list, though.
ReplyDeleteyou had breakfast for dinner? hm. i just had spaghetti for breakfast, which is not nearly as strange as eggs for dinner.
ReplyDeletemust be fun to get eggs from the yard. my fear of chickens keeps us buying them from the store.
when the neighbors get new chickens (the neighbors with the chicken tractor), i will try to get on their waiting list of egg customers.
i sure miss cheddar cheese!
°lytha
We do eggs for dinner a lot - omelets, frittatas, etc. Your's looks very good too - apple and onion are wonderful together. Tonight we're having a stir-fry with onion, garlic, kohlrabi, broccoli and either a bit of spinach or Swiss chard, and a bit of carrot, then add some soy sauce and a dab of dark sesame oil at the end.
ReplyDeleteWe have "breakfast for dinner"--omelets, waffles, pancakes-- all the time--mostly 'cause I'm too lazy in the morning to do anything but cereal!
ReplyDeleteYour finished products is very similar (and looks just like) a dish we used to make over the open campfire when I wrangled for the San Fransisco Bay Girl Scouts--only, being a less healthy time we started with bacon, and therefore bacon grease, instead of olive oil. Some chose to top it all off with ketchup.
The similar visual presentation will explain the dish's rather gruesome name:
"Casualty!"
Breakfast for dinner is awesome. And you're right, home-grown eggs taste SO GOOD. I'm drooling here.
ReplyDeleteWho needs gourmet olive oil when you've got such fresh ingredients!? Looks great. I love breakfast for dinner.
ReplyDelete