Eggs a Miracle!

Well maybe it all it takes is a bit of complaining. Two fabulous farm fresh eggs from my backyard. If you wake up early enough they are still warm when you collect them. It seems so sad that we are so detached from our food source that an egg seems like a foreign occurrence. We should be collecting an egg once a day from here on out, and as soon as the other chickens are old enough we will be collecting up to 4 a day.

Poached Eggs

2-4 Fresh Eggs (the fresher the better, but does not necessarily need to be from your backyard)

1-2 tsp of vinegar

Over medium heat bring 2 to 3 inches of water to a boil/simmer in a skillet. Pour in vinegar, 1 tsp per cup of water.

crack single egg into liquid measuring cup, be careful not to break the yolk. Pour egg carefully into water. Repeat with the rest of the eggs.

Turn off heat and cover. Wait patiently until the yolk has set to your desired hardness.

J. likes the yolk to be mostly set, but still a bit runny. 7 minutes or so.

Sprinkle salt and pepper over top

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Zucchini and Bacon Frittata

Am I the only one that doesn’t like eggs? I swear I must be the only person on this planet that just can’t support a plate of eggs. I used to like them when I was small. There was a funny story of how I really wanted to eat something and I knew what I wanted  but I couldn’t remember the name of it. So my little three year old self tried to explain what it was… “ok, it’s white and then it is still white.” My wonderful grandmother finally figured out my toddler riddle: Hard Boiled Egg, because the shell is white and then when you peel it , it is still white. Around the age of 5 I made the decision that I did NOT like eggs, much to the chagrin of my bewildered parents, who probably figured I would grow out of it. But I didn’t.

My husband does like eggs, he likes them so much that we have backyard chickens. So far we have had 9 chickens in the span of a year and no eggs. I repeat, 9 chickens no eggs. Our first experience with the chicken world almost (I am convinced) killed us, I believe the chicken rangler we bought them from might be a serial killer. But it turned out he cheated us and purposely sold us two roosters, and one died. Then one of my students asked if we would help raise chicks, on the week that we were most likely to receive our first egg, Ms. Matilda Ann Justice (dog) killed both of them. So now we have 4 new chickens braving the winter and not producing any eggs.  Sounds a lot like me! Get it? Lame PCOS joke! I always joke that maybe this spot in the world is a black hole for fertility.

So what do I eat for breakfast if I don’t eat carbs and I don’t eat eggs. Long story short…nothing. I don’t have time on weekdays to eat breakfast, but on the weekends I usually put together a healthy snack to tide me till a regular meal. But being that someday soon I will be swimming in about 4 eggs a day… and that everyone in the world seems to like eggs……

Zucchini and Bacon Frittata

  • 1 medium zucchini or yellow summer squash, sliced
  • Salt
  • 4-5 tablespoons extra-virgin olive oil, or more as needed
  • 1 large onion, halved and thinly sliced
  • ¼ lb. smoked Canadian bacon or ham, diced
  • 6 eggs
  • Freshly ground black pepper
  • 1 cup grated Cheddar
Directions

Combine the zucchini and 1 teaspoon salt in a colander and toss well. Set aside to drain for 30 minutes.

Heat 3 tablespoons of the oil over medium-high heat in a large, well-seasoned cast-iron skillet or ovenproof nonstick skillet. Add the onion, reduce the heat to medium-low, and cook, flipping and stirring occasionally, until the onions are soft and translucent. Remove the onions and return the skillet to the stove.

Transfer the zucchini to a clean kitchen towel and pat dry. Add the zucchini and Canadian bacon to the skillet and sauté over medium-high heat, until the zucchini is just tender, about 4 minutes. Remove the zucchini and Canadian bacon with a slotted spoon. Keep the skillet over the heat.

4. Beat the eggs and pepper to taste in a medium bowl until well blended. Fold in the potatoes, zucchini and Canadian bacon, and cheese.

Preheat the oven to 350°F. Add 1 to 2 tablespoons of the remaining oil to the skillet as needed to lightly coat the bottom. Pour in the egg mixture, reduce the heat to medium-low, and cook without stirring until the bottom is set, about 10 minutes.

6. Transfer the skillet to the oven and bake until the top is set, 5 to 15 minutes, checking every 5 minutes.

Place a serving plate on top of the skillet and carefull invert. The frittata should fall out of the pan. Cut into wedges and serve.