It may seem slightly obsessive…

…but I’ve been posting a lot about chickens of late.  I haven’t said much about the raised garden beds I am building, the metal I am plasma torching, the garden fence I am welding (well…organizing so the spouse can weld), the donkey who has been kicking…nope.  Mostly chickens.  I never really thought I could be so grateful for chickens.  I mean, who doesn’t like a tasty chicken sandwich or a nice crispy chicken leg…oooohhh.  Or BBQ.  BBQ and chicken are a match made in whatever version of heaven you believe in.

Although grateful for our chickens, we do not eat them.  As yet.  Once you name potential food, it becomes a challenge to slice its head off.  Their eggs, however, we have to eat.  Otherwise we have six to eight eggs a day just sitting around and getting stinky.  Six to eight eggs a day is a lot of eggs.  I’m mostly a one egg a day sort of person unless Swedish hotcakes are on the menu.  Or German pancakes.  Or good ol’ scrambled eggs with all sorts of veggies and cheeses and cream cheese.  If you have not tried adding a dollop of cream cheese to your scramble, you must try it.  Then let me know what you think.  Add in some onion and cabbage.  Some ham.  Ok…well if you are really going to do this…I should go in order just in case you aren’t a cooking sort of person.  After all, I had no idea I was going to start chattering about eggs, but given my recent chicken obsession, neither of us should be surprised!

Scrambled Goodness

You need:

  • Six to ten eggs depending on how many folks you plan to feed–we do two eggs a person
  • Half a head of cabbage if the head is large, or one small head
  • one half to one whole sweet onion
  • cauliflower–one cup filled with small chunks–avoid too much stem unless you love the crunch
  • one small zucchini shredded or cut in small chunks
  • one cup shredded cheese of your choice
  • one-two table spoons cream cheese
  • An avocado if you like them
  • salt and pepper
  • garlic if you like (fresh or powdered)
  • your favorite cooking oil
  • a great skillet—we do cast iron for almost everything

Of course, if you are adding in more eggs, add more veggies.  Any veggies will do, so if you love peppers, throw them in!  Give beets a chance.  Mushrooms are magical in this mix!  If you want to trim the fat, only use cream cheese.  Forget the shredded cheese of your choice.  Say good-bye, gouda!

  1.  Chop up all your veggies into bite size bites.  Slice your avocado, but leave it in the skins with the pit inside until time to serve–this will help stop the browning of the fleshy bits.
  2. Heat your pan over medium heat, then add oil.
  3. Sautee your onions until clear. If you are using garlic, toss it in the pan now too, but keep an eye out so it does not burn.
  4. Add your cabbage and let it cook until it starts to soften.
  5. Add the rest of your veggies at this time (make sure to pre-cook things like potatoes or beets so they do not take forever to cook).
  6. Cook veggies until they start to get tender.  I am not a mushy veggie fan, so I make sure not to overcook.  (Oh, if you want to add ham, now is the time.  Make sure it is precooked if needed so it just heats up here.  Obviously, bacon is possible here too.  Or chicken (ground or chunked), or steak, or tofu, or….you get the idea!)
  7. While veggies are cooking, crack your eggs into a bowl and whisk until they are a good glopy mess.  (you can add some milk at this point, but I never do…). You may want to lower the heat at this point so you do not get brown crispy egg bits in your pan.
  8. When veggies are the proper tenderness for your tastes, toss in the eggs and the shredded cheese.  Add in your salt and pepper and powdered garlic if you are using it.  Stir the messy mix until the eggs are blanketing all of the veggies.
  9. Let the eggs and veggies sit for a minute to get cooked partially.
  10. Add the cream cheese and stir things up again.
  11. Let the eggs and veggies welcome the new cheese in a restful manner.
  12. When all of the eggs are cooked, turn off the stove, dish up your bowls, top with avocado, and if you are my father, a dollop of salsa.

Eat and enjoy!

Did I mention that I finally planted the onions?  And lettuces.  And snap peas which I should have gotten in the ground in January.  However, I was finishing the new floors then, and hadn’t started the new raised planting beds, so I suppose I have some sort of excuse.  It may not be a good excuse, but it’s all I’ve got.

I am so grateful for our own glorious chicken eggs.  The yolks are deep orangish yellow.  The spouse and I ordered smoked salmon deviled eggs before a show a month ago or so, and the yolks were white.  There was no evidence on that dish that actual chickens were involved in the making of their food.  I never thought I would type the phrase, “glorious chicken eggs” ever in my life.  So there you go!

If you tried the eggs with cream cheese, what did you think?


Amy of Hummingbird Hill View All →

I’m just someone trying to figure out how to juggle ten acres, work, a mama with stage four cancer, and a whole lot of grumpy. This blog started out as “Grumpy Gal’s Guide to Gratitude,” but since all I really keep typing about is the garden, I figured I might as well own it! So, thanks for joining me as I try and figure out how the heck to kick myself in the booty and get on with life.

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