Our customers love our eggs as much as I do, and it’s been awhile since I shared a recipe, but I just have to share this one that I tried this morning. It’s based on an Atkins recipe, but it has no weird ingredients, just all normal, natural good things. Farmer Bob pronounced it DELICIOUS!
(See the original Atkins recipe HERE)
2 tsps. good quality extra virgin olive oil, Spanish if possible
1/3 cup chopped white onion
1 small clove garlic, minced
2/3 cup chopped ham
Sprinkle of dried basil, about 1/3 tsp.
1/3 cup chopped roasted red bell pepper (from a jar, drained)
1 small tomato, chopped, about 3/4 cup
Dash cayenne pepper
Freshly ground black pepper
4 Fox Trot Farm eggs
-Add olive oil to a 10-inch nonstick skillet and heat over medium flame.
-Add onion, garlic, ham, and dried basil and saute till onion starts getting soft.
-Add chopped tomato, roasted red bell pepper, and dash cayenne. Saute till heated through but not broken down.
-Make 4 little divots in the vegetables and break an egg into each. Add a grind of black pepper over each, cover and steam over medium heat till the yolks are done to your liking. (I like the yolks runny; they add their rich goodness to the veggies!)
-Using a large spoon or spatula, scoop out an egg with its bed of vegetables onto your plate.
Take some of our delicious blue and brown eggs with you when you come to visit on Sunday afternoons. They are still just $3.50 a dozen!