kris and odin are out of town for the week
kris went out the coop at the end of the day to check on The Girls and happened to look in the nesting box and discovered they’ve started laying eggs! whooohoooo! fresh eggs!
it seems like just yesterday we were attempting to teach frida to not eat The New Girls.
when i lifted open the lesting box, The Girls were all “oh hey! we didn’t know it did that!”
so i’m standing, staring at the fridge wondering what i can whip together and a plan slowly comes together. a wonderfully tasty plan. a plan so wonderfully tasty that i can’t believe it had never occurred to me before – BACON AND BLUE CHEESE BREAKFAST TORTILLAS!
i scrambled some fresh eggs from The Girls and started a traditional omelette, then added a bit of cooked and crumbled of organic prairie bacon and organic valley blue cheese and folded it and let it cook for a bit while steaming some sonoma organic, yellow corn tortillas until soft. for a spicy finishing touch, i added a few drops of hot sauce.
i’m not sure the picture does the amazing taste of the bacon and blue cheese breakfast tortilla justice.
it’s definitely going into regular breakfast rotation.
some time ago we gave away The Old Girls to a nice farm in the country. after two full years of laying they weren’t producing many eggs anymore and were old enough that they probably wouldn’t have tasted any good on the dinner table. as luck would have it, a local organic pumpkin patch was looking for friendly hens who were used to being handled by children to add to the friendly farm ambiance for their customers. a win-win for old girls!
we wanted to get some new girls that were close to laying age and got a tip that if we hung around the poultry barn at the end of the county fair we could probably pick up some 4H hens after the poultry competitions were over from kids who didn’t want to take their chickens home. so we did! and we did! we got the blue ribbon winning blue-laced wyandotte and an americauna that took second place. later, we bought two year-old black marans to round out the flock.
i haven’t taken many pictures because right after we got them they went into moult, lost a bunch of feather, stopped laying ( this is a perfectly normal seasonal process ) and looked rather pathetic.
but now after about 2 months, they’ve got their feather back and have started laying again! so we’re very, very happy to once again have a supply of super fresh, super tasty and super colorful eggs ( the americauna lays blue eggs, the black marans lay the chocolate brown eggs and the wyandotte lays regular browns ).
as soon as i saw this video for bacon wrapped eggs i knew i had to try it. i mean, how possibly could you go wrong with bacon, eggs and cheese? and it’s really simple, as it doesn’t really take much longer to make than regular ol’ bacon and eggs.
first, you brown some bacon ( pssst! organic prairie uncured bacon. ) – but don’t get it crispy! then you place a full strip around the wall of the cup of a muffin tin and a few more bits in the bottom. crack and egg in the cup, sprinkle with a titch of salt and pepper and add your favorite cheese ( today we used organic valley raw sharp cheddar ) on top.
of course, if you wanted to fancy it up you could add some sauteed garlic or chives or whatever strikes your whimsy.
then, place in it a preheated 400°F oven for about 10-15 minutes. how long depends on how thoroughly cooked you want the yolk. i like runnier yolks so i put it in for 10 minutes.
after a bit, they should come out like so. it might be hard to tell, but two of them don’t have cheese added because, weirdly, odin said he didn’t want any. i swear, sometimes, i wonder if he’s my kid at all.
part of a complete breakfast! or at least a breakfast complete with spelt bread in an attempt to sort-of abide by my gluten free lifestyle ( spelt gives me less “trouble” than wheat ).
bacon wrapped eggs with cheese makes a plate smile