Huevos

it has come to my attention that people have been consuming more and more eggs. maybe it's the increase in price of grass fed beef, pork, and chicken that has caused all the rage. maybe it's the amazing versatility of the egg. maybe it's the availability of more and more locally raised eggs. you have to admit it, when the neighbors bring you fresh eggs from their coop, they taste one million times better than conventional eggs from the grocery store. whatever the case, eggs are great.

humans have probably been eating eggs for millennia. they are high in omegas, a great source of protien, contain lots of vitamins and minerals, and they supply all essential amino acids for humans. The diet of the laying hens can greatly affect the nutritional quality of the eggs. For instance, chicken eggs that are especially high in omega 3 fatty acids are produced by feeding laying hens a diet containing polyunsaturated fats and kelp meal. Pasture raised free-range hens which forage largely for their own food also tend to produce eggs with higher nutritional quality in having less cholesterol and fats while being several times higher in vitamins and omega 3 fatty acids than standard factory eggs.

armed with a dozen eggs fresh from a neighborhood coop i set out to make breakfast for my parents and family whom were up for a visit this weekend. there are dozens of dishes that i have made that feature the humble, yet wonderful egg. the 'iron-chef' scramble is one of my favorites. pretend that you are a featured guest on the 'iron chef' television show (it helps that we don't have television, so our imaginations soar for this event). your secret ingredient is the egg. you have only whats in the fridge to work with. now go!

typically ninja skills and a sharp knife are crucial here. i found half a slab of smoked bacon, a bundle of swiss chard, baby swiss cheese, and various herbs. it was go time. i made quick work of the bacon, roughly chopped and sauted, it was the base. i strained off most of the fat, but left a little in the pan for which i sauted and wilted the swiss chard. then i whisked up those beautiful, amber yolked eggs with a bit of cream, a few pinched of thyme, fresh cracked pepper, and smoked sea salt then added it to the bacon and swiis chard. i then scrambled as i had never scrambled before. once the eggs were almost cooked through, i topped with grated baby swiss, through the pan in the oven to melt the cheese and finish cooking the eggs. the end result was spectacular. paired with fresh fruit and java, and our sunny morning was inviting a picnic breakfast out on the deck.

get your 'iron chef' on! egg scrambles are not only exciting, but entertaining too. and what better way to use up those half bundles of fresh produce that were maybe going to make it into a soup at best. eggs are often overlooked and under utilized, so make room for them in a meal or two this week. throw a lightly poached egg on top a fresh greens salad for an extra protein boost. add a couple of hard boiled eggs in your brief case for a snack. eggs are incredible and very very edible. belly up!!