Kathy’s Eggs

The Roden girls are at Almost Heaven South for their annual visit and it seems like the two youngest girls have grown a couple of feet since last year.  At 5’5”, Kathy always seemed reasonably tall but her girls have obviously inherited the Roden gene as their dad is the family runt at 6’2” and his dad is 6’7”.  Here they are (Kathy, Katelyn, Lauren, Jennafer) and Lauren has now caught up to Katelyn at 5’7” and Jennafer has shot up to 5’10½”.

One of the things they like to do is eat well while here and so far we’ve done pretty well at accomplishing this goal, but this day, Kathy took over the kitchen and made her special breakfast scrambled eggs for the 6 of us.  All amounts are ball park from her after-the-meal memory and they are all flexible.

12 eggs

¼ cup whipping cream

20 small cherry tomatoes, halved or quartered depending upon size

Garlic grapeseed oil or olive oil

S&P

5 fresh basil leaves, chiffonade or chop

¼ cup bacon grease

½ cup onion, diced

1-1½ cup chopped mushrooms – she used shitaki’s

2/3 bag of fresh spinach

1½ cup shredded cheddar, divided

8 slices crisp bacon, chopped – Benton’s of course

S&P to taste

1. Whip together the eggs, cream, and S&P to taste, set aside.

2. Drizzle the tomatoes with oil, add basil, S&P and stir together, set aside.

3. Heat ¼ cup bacon grease in large skillet over medium heat and saute the onions until translucent. 

4. Add mushrooms, S&P, and cook until nearly tender then add spinach and cook until just wilted.  Check seasoning and adjust.

5. Add egg mixture, half the cheese, and cook like plain scrambled eggs until nearly set.

6. Spread into even layer in pan cook a minute then flip in large sections and spread to re-even if needed.

7. Top with crumbled bacon, remainder of cheese, and tomatoes.

8. Cut into wedges and serve.

Note:  She normally uses about ¾ cup of cooked ham, rather than the bacon, and adds it with the mushrooms.  I believe rather than flipping large sections, I would have tried using a lid to finish cooking the top.  All red maters would have made for a better shot but the yellow ones had a better flavor.

At any rate, it was very good and Bev sided it with ripe melon and Three Cheese Gougeres using a recipe from Martha Stewart.com.  The melon was ripe and sweet and the gougeres were tasty but not memorable.  Once again the humble egg shows it's receptivity to being turned into about anything.

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Have a great day and thanks for stopping by Almost Heaven South.

Larry

6/25/16 meal date