Scrambled Eggs Ala Lea Ann Ala George

I’m not a real cook like many of the food bloggers, but one thing I feel pretty good about is my scrambled eggs. As a kid, grandma taught me to add a little cream, cook them slowly, and gently fold them into large soft and moist curds and I’ve been cooking them that way for 50 years. I’d been thinking scrambled eggs for breakfast and as I sat here reading through my blog favorites, what shows up on Lea Ann’s post over at Mangos, Chili and Z for that day but a new recipe for them. I checked the frig and found capers, snipped a sprig of rosemary when I returned form taking Alex to school and I was ready to go. We enjoy capers and are always looking for places to use them – even Alex likes them. She’s a little like my son – he wouldn’t eat the common roast beef and green beans, but would eat the more unusual country ham and raw broccoli.

I basically made my normal eggs for Bev and I with the addition of a double recipe worth of rosemary, capers and cheese and served them on the last of the homemade burger buns – toasted. The one compromise was using pre-grated cheese - all I had on hand. Sided them with some tangerine wedges.



I’ve been adding different things to scrambled eggs my entire life and like Lea Ann, would never have come up with this, but Bev and I both thought they were very good – but you have to like capers. Next time, I think I’ll add some black olives to the mix. Thanks George and Lea Ann. We actually ate the meal on Wed but I had a backlog of things to post.

About the title picture. Like much of the country, the first two weeks of January were unusually cold, and has been followed by a week or so of warm, moist weather. I was out getting a load of fireplace wood from my wood rack and noticed some green poking through the ground. Upon further inspection, the green was the first daffodil’s peeking out from under the leaves. They looked like they’ve been bit by the cold, and may yet again, but they are getting ready to begin beautifying the woods area and announcing that spring is here.

Be sure to tune in tomorrow for a non breakfast post - about time you say?.

Have a great day and thanks for stopping by.

Larry