Eggs… fresh, straight from the hen-house is my preference…
If that isn’t an option for you…please consider organic…the negatives in grain today makes for unhappy chickens and the result are inferior eggs. If you’ve ever compared the two…then you know…the nutritional difference is deep and wide!
Spring/early summer is also the most productive time for healthy/happy chickens…so, it makes perfect sense that eggs are a staple in the spring/early summer In Season options.
A plethora of ideas from the egg, one can cook for weeks and never repeat a recipe.
I have been making Egg bread all my life…I just recently saw a demonstration of the same recipe called Cloud bread…..
Regardless what we call it, I think we can all agree it is simple, healthy, and oh so very tasty!
If you have a garden, gather whatever is growing, tomatoes, asparagus, peppers, parsley, spring onions and a few sprigs of your favorite flavor herb…basil, oregano, or thyme are my favorites.
Slice, dice, chop…whatever the item calls for…place in small bowl and drizzle no more than a teaspoon of grape-seed oil or real butter.
Sprinkle with a small amount of cayenne pepper or your favorite blend…I use the Sage Hill Cajun blend for almost everything!!
Heat a flat griddle pan, lightly cook all the ingredients you have chosen….break 2 to 4 eggs into the mix, flip a few times until desired doneness is achieved…
For my Egg bread…separate 3 eggs, beat the whites until fluffy, add 1/4 teaspoon- cream of tarter and whip into the whites, add the beaten yolk to the whites and fold in until blended…add a dash of sea salt and drop by scoops onto the hot griddle pan and cook until light browning begins…flipping once or twice. ( or bake in oven on parchment paper at 300 degrees until lightly brown.) You can also add 3 Tbsp of cream cheese if you want a little smoother texture.
Add your favorite beverage and small amount of honey blended into some real butter for the bread….
Breakfast, brunch or dinner….in style!