Eggs!
Since my husband has started raising chickens here at the ranch, we have been buried in eggs. And yep, I’m gonna say it: it’s an eggs-plosion.
You would think that living on a ranch my whole life that I would have been knee deep in chickens since day one. But with the constant threat of coyotes, raccoons, mice and snakes, a chicken out here in the brush is, well…a sitting duck. A chicken coop equates a fast-food joint for a hungry bobcat.
Now The Chicks Chase Him
But my husband was determined, and constructed a sort-of chicken panic room to which he corrals them every evening. He shakes a bucket of feed, and they come running. Clucking and goggling, they always seem bewildered and surprised that he is back again, and they race each other to get to the feed first. As if he wasn’t coming back tomorrow.
My husband retrieves about a dozen eggs a day, so watch this space for more egg recipes. You can eggs-pect that I’ll be coming up with some eggs-cellent sel-egg-tions (sorry.)
*Since I am using eggs from our chickens, some of the eggs are very small, while others are extra jumbo. Sometimes all I have are tiny eggs, so I will use 6 eggs to get 4 servings. If you are using store bought eggs, use 4 jumbo eggs.
After boiling your eggs, drain the water and chill them in a bowl of water with ice for easier peeling.
Thinly slice your tomatoes, and soak in balsamic vinegar for about 5 minutes.
Chopping scallions makes me feel like a master chef!
Bacon crumbles better when it is chopped, and gives me another opportunity to be master chef!
There was no jarred mayo to be found, so I whipped up a batch of home made mayo for my bacon and egg salad. Layers of yum!
- 4 strips bacon
- 4-6 hardboiled eggs*
- 4 scallions, minced
- 1/3 cup mayonnaise (75ml)
- Salt and pepper to taste
- 4 slices whole grain bread
- 2 tomatoes, sliced thinly (I used 1 green and 1 red tomato)
- Balsamic vinegar
- Handful of arugula leaves (substitute lettuce, kale or spinach)
- In a 9” (22cm) frying pan, cook the strips of bacon until crispy. Drain on paper toweling.
- Peel the hard-boiled eggs, rinse and chop, and place in a medium sized mixing bowl. Add the scallions, mayonnaise, and season with salt and pepper.
- Toast the slices of bread in a toaster. Chop the bacon into bits.
- Place the tomato slices in a shallow dish, and splash with about 2 tbsp. (30ml) of balsamic vinegar, or to taste.
- Once the toast is ready, cut each slice in half. Top with the arugula leaves and a couple of slices of tomato.
- Combine the bacon into the egg salad at the last minute, so that the bacon stays crispy. Stir well, and place a generous spoonful on each prepared slice of toast.
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