I’m not a foodie or a cook. My wife is, and she is AMAZING at it. Seriously, she is God’s gift to people who have gluten allergies. But every once in a while, I am one of those annoying people who will take a picture of their breakfast/lunch/dinner and put it on FB. I’m sorry, I love food.
So if you are irritated with pictures of people’s food you can stop reading this post… now.
Now that the tomato plants are gone, I could actually see that I had some very ripe, although small, jalapenos! Wahoo! So I took 7 or 8 of them in with me this morning, which was all that I got out of the garden today.
Let me give you a brief overview of my normal morning eggs, because quite frankly, they’re great. I put some butter in the pan and douse it with Louisiana hot sauce. I put that on high and let the butter melt and everything start “shhhhhhh” around the pan. (Bare with me, I’m obviously a very technical chef here with lots of big words…. ahem).
Then I put my eggs in.
I have to say that the fresh eggs from the organically, home raised chickens are so different, I can never go back. My eggs this morning were laid YESTERDAY. I love that.
Anyway, I don’t use a spatulas because, like I said, I’m pretty much a mess in the kitchen and break yolks when I use them, so… I do that little wrist flip thing that flips the eggs over. Lots of practice on that one, but I don’t break yolks when I do it. So, that’s how I normally do eggs.
But this morning, I diced up a jalapeno and added it to the butter/hot sauce mixture, along with some fresh basil, then added the eggs. While that was cooking I diced up the last little tomatoes and put them on top when the eggs were done. The result… is what I call Garden Fresh Huevos Rancheros. Not too spicy and a LOT of great flavor. In hind site I should have added a touch of sour cream, but they were REALLY good anyway.
Here’s the obligatory picture.
That’s it. Don’t expect cooking or recipes and stuff here on a normal basis, but I just had to share this one because of the garden goodness involved.