Saw this in a book this weekend and decided to try it for breakfast on Sunday. I used from my organic garden: red ruffle bell peppers, one little tomato, a tomatillo and cilantro (basically picked everything clean). The leeks and cabbage were from Muir Ranch and the celery was from Vons. All organic, except maybe the eggs.
So, the way the picture looked in the book was mostly red bell peppers and onions, but since my pepper harvest was not yet bountiful and I had no onions on hand I improvised by adding in the other veggies to fill the pan. I sauteed all of the veggies together in a teaspoon or so of garlic butter I had left from the last time I made artichokes, and then I added in a tablespoon of olive oil and some salt. Once the veggies were soft, I cracked the eggs right on top and it looks absolutely delicious, which it was, but it would have been even better if I had left the eggs just a little runny. I put a lid on at the end to speed up the process and that completely cooked the eggs. I'll try it again and let you know.
@MuirRanch #sustainable #organic #eatlocal
So, the way the picture looked in the book was mostly red bell peppers and onions, but since my pepper harvest was not yet bountiful and I had no onions on hand I improvised by adding in the other veggies to fill the pan. I sauteed all of the veggies together in a teaspoon or so of garlic butter I had left from the last time I made artichokes, and then I added in a tablespoon of olive oil and some salt. Once the veggies were soft, I cracked the eggs right on top and it looks absolutely delicious, which it was, but it would have been even better if I had left the eggs just a little runny. I put a lid on at the end to speed up the process and that completely cooked the eggs. I'll try it again and let you know.
@MuirRanch #sustainable #organic #eatlocal
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