After a few months of Arizona sunshine and daily water, our veggies are ready to eat.  For the past several mornings Jim has been treating us to his special scrambled egg concoctions, and…well…every day has been different.Yesterday’s entree was my favorite, so far. ( I say, so far because today’s breakfast is still in production.)

Yesterday we had leftover steak, peperonchini, chopped garlic and shredded mozzarella cheese melted on top. ( MMMM, yummy smells coming my way!)  Today’s fare is — mmmade (chewing) with our fresh Anaheim peppers — just picked! 

The eggs are almost as fresh as the peppers, by the way…our hens made them yesterday.

After a brief protest, Jim is now a fan of our 8 hens.  I’ll bet you can guess why?                                                                                                                     He even has a favorite hen.  Her name is Poor Little Matilda; “Poor,” because Jim felt sorry for her when she was “welcomed”  picked on, by the flock.

That’s Jim for ya —  always looking out for the underchick!

I’m calling this morning’s scrumptious recipe:

Jim and Matilda’s Fresh Anaheim Pepper Eggs: 

4.75 Fresh eggs (he spilled a little)

1 Medium Anaheim pepper, chopped (Jim used 1/2 green 1/2 ripe for color)

1 clove fresh garlic, minced

Some leftover steak, chopped

A few slices of golden, Greek peperoncini (optional) Jim likes spicy.

A sprinkling of shredded mozzarella cheese

Sea salt and fresh pepper

As you can clearly see, 3.75 of the eggs ended up on Jim’s plate. (That’s okay, Jim you’ve got a busy day ahead.)

For me, the best part of this morning’s breakfast was that all I needed to do was pick a pepper, clean-up and compost the eggshells.

{For more interesting stories about growing things to eat,  visit here: }

1 Comment. Leave new