Tuesday, July 21, 2009

tuesday brunch


why not a brunch on tuesday?

veggies with eggies and fetta cheesie

home grown squash
home grown onion
home grown green pepper
home made bread toast

nummie nummie

to make your own collect these goods
  • 2 small summer squash - smaller are sweeter
  • 1 small onion
  • 2 small or 1 large green pepper
or other fresh out of the garden goods
  • 2 handfuls of your favorite cheese
  • olive oil
  • butter
  • 4 large size eggs
  • herb and spice as you are so inspired
slice onions, peppers and squash into bite size bits - i like mine a bit chunky

heat cast iron pan on medium high
add enough olive oil to coat pan
add veggies and slow cook until tender

once veggies are cooked - 5 to 10 minutes - add a dollop of butter and stir to evenly coat veggies

turn heat down to medium/medium low - cook for 3 to 4 minutes while pan cools just a bit

beat 4 large eggs (farm fresh preferred) add them to the pan, pouring gently over the veggies

add a handful or two of crumbled cheese over the top - i like feta. add spices if you wish. i used a bit of fresh cracked pepper.

place a cover over the top of the pan and cook until eggs are set. do not raise the heat or the eggs will burn before set. in fact medium low heat is the way to go.

in ten minutes plus or minus you will have a fluffy baked nummie your tastebuds will not soon forget. i let mine cook for a slow 15*.

homegrown, homemade happiness - ain't nothin' better.

*slow and low -heat- equals fluffy
- fast and hot - heat- equals burned eggs
eiiik!

4 comments:

Robert Ede said...

Hello Chick, the brunch looks tasty. Regarding the sauerkraut, does it have to go straight into the fridge or can it be kept in a cold room?

Hope your garden is getting enough moisture and it’s not too hot for you and the critters. My garden is starting to really take off. It needed heat and now we are getting it. Take care and stay cool.

shellywoman said...

around here, it needs to go in the fridge. if you have a root cellar, spring storage or the like it should do fine - below 50˚f is ideal

the garden is quite crispy - fingers crossed it hangs on. the creatures are doing well. i keep large cooling fans in each coop for comfort. bunny has his own set up as well.

nice hearing from you - take care

ps - i am happy to hear someone's garden is taking off - hope the deer allow you to harvest some for yourself.

Robert Ede said...

Hello again, how long will it last? It may be out of my comfort zone but I would like to try it.
Thanks.

shellywoman said...

if you want it to last, i would chill it in the fridge. it will last for a long long time in the fridge - similar to pickles chilled - pretty much until you eat it.

flavor may change a bit over a longer period of time due to the life of fermentation but chilling slows the process greatly which is why i fridge things like this.

make a small batch first - small head of cabbage will work just fine.

bottom line - put it in the fridge