Farm Fresh Weekend Eggs
Farm Fresh Weekend Eggs
Ingredients
5 free-range/organic eggs
Goats Milk
1/2 cup feta cheese
Several sprigs of chives, finely chopped
Several leaves of Caribbean spinach
Several leaves of organic Genovese basil, chopped
1/2 yellow onion, minced
Heirloom cherry and teardrop tomatoes, halved
Salsa
Guacamole
Extra virgin olive oil
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Preparation
In a bowl, crack 5 eggs and whisk with a dab of goats milk (think about a quarter cup). Put aside.
Pour about 1–2 tablespoons (at your discretion) of olive oil into a large skillet and heat over a medium-medium high flame. Once it’s warm, saute the onions until they are translucent and then add in the spinach and basil. Very quickly saute them (you don’t want them getting too, too limp). The next step is to add your feta and your eggs, stirring constantly so that they eggs don’t take on the form of a frittata, but more of a scramble. (Unless you’d prefer a frittata, in which case, let the eggs form to the skillet and cook through).
Once the eggs are done to the consistency of your liking, remove them from the skillet and plate. Mix in the tomatoes, sprinkle with the chives, top with the salsa, and add a dollop of fresh guac on the side. Serve!
