Ah, yes – eggs! One of my favorite foods. I could do without meat, but I
could never do without eggs. I’ve had a Farmers’ Eggs recipe in my repertoire
for eons, but only a few years ago did I write it down as a recipe for two. I was in a strange phase back then, and I wrote the recipe in all caps. It’s
one of those recipes that stick in your head because you know you can always ‘wing
it’ with the add-in ingredients.
And speaking of fresh eggs, I would never make this recipe with fresh eggs,
ones laid that morning, if I did have them. Their taste is subtly different and
delicious, and shouldn’t be combined with other thing in one mouthful. I’ve had
fresh eggs only rarely in my life, and I do savor them.
J LJ -
FARMER'S EGGS FOR TWO (OR MORE)
1 SMALL LEFTOVER COOKED POTATO, CUBED
2 SLICES BACON OR ½ CUP CHOPPED HAM
½ CUP CHOPPED ONION OR SLICED SCALLION
1-2 TBLSP OLIVE OIL OR BUTTER TO SAUTE THE ONION OR POTATOES
1-2 TBLSP OLIVE OIL OR BUTTER TO SAUTE THE ONION OR POTATOES
4 EGGS
¼ CUP MILK, CREAM, SOUR CREAM, WHAT HAVE YOU?
2 OZ. GRATED SWISS OR CHEDDAR
OPTIONAL - PARSLEY OR A 2 OZ. JAR OF CHOPPED PIMENTOS FOR COLOR
METHOD:
BROWN THE POTATOES IN THE OIL, SET THEM ASIDE.
IF USING BACON, CHOP IT UP FIRST, THEN SAUTE IT WITH
THE ONION. IF YOU ARE USING HAM, FIRST
BROWN UP THE ONIONS IN OLIVE OIL, THEN ADD THE HAM. OBVIOUSLY, YOU DON’T NEED TO BROWN THE
SCALLIONS IF THAT’S WHAT YOU ARE USING.
GRATE THE CHEESE.
BEAT THE EGGS AND MILK.
AFTER BROWNING THE POTATOES AND COOKING THE BACON,
HAM, &/OR ONION, ASSEMBLE THEM. ADD
OPTIONAL PARSLEY OR PIMENTO.
IN A PAN THAT WILL BE LARGE ENOUGH TO HOLD ALL OF
THE INGREDIENTS, BEGIN TO COOK AND SCRAMBLE THE EGGS ON A LOW TO MEDIUM
HEAT. WHEN THE EGGS ARE ALMOST SET, WITH
STILL SOME ‘WET’ YET TO BE COOKED, ADD THE POTATO MIXTURE, STIR THAT IN, AND
THEN ADD THE CHEESE LAST. STIR AND
CONTINUE TO COOK UNTIL THE EGGS ARE DONE.
SERVE IT UP.
MAYBE SPRINKLE SOME FRESH BREAD CRUMBS ON TOP.
SERVES AS MANY AS YOU WANT
J JUST DO
MULTIPLES
