I grew up on a small farm in Northern California. I use the term farm loosely but we did have chickens, a garden and my beautiful Quarter horses.
We grew( at various times and with various success) potatoes, carrots, tomatoes, melons etc……just enough to feed our large family of 8 kids and two adults.
My favorite breakfast was the delicious free range eggs our chickens provided us with. The yolks of a sunny side up egg looked like bright sunshine on the plate. I loved them scrambled with Vella dry jack cheese and chives from the garden.. makes me hungry to think about it. I still make scrambled eggs that way, just without the Vella dry jack for now.
If you have to buy eggs at the farmers market or the store it can be very confusing.. Natural eggs?? aren’t they all natural? Organic Eggs? Again the confusion. Is the egg organic or the feed the chicken eats ?
free range?another one that’s really misleading… gets me thinking that the chickens are all running around and getting their pecking order on..but in reality they are probably moved from spot to spot in a portable pen on a small patch of ground.
Here is the deal.. buy pasture raised eggs if you can. That means that the chickens get to roam around freely in a pasture and eat grubs and stuff , as well as any organic feed they might be supplemented with.
But if you can, buy them from a farm that you have checked out yourself.. I get mine from a
neighbor friend who has chickens…. Illegally of course, but without the Rooster strutting around and looking for attention from the hens , it is a pretty quiet enterprise.
I also buy my pasture raised eggs at Whole Foods if I need to. (like when the snooty neighbor who never eats, let alone an “OMG egg with butter!”, complained about my friends egg business and tried to shut it down)
Pictured is a great simple recipe for breakfast on the Whole30 or just because you want to start your day healthy and satisfied.
In order to make this the correct way you need to have Ghee or Clarified butter prepped. Here is the easy way to do that,
The night before... melt 4 sticks( 1 pound) of grass fed organic butter ( I love Strauss dairy) in a medium sauce pan on medium/high heat, let the butter melt completely and turn to simmer. Simmer for 8-10 minutes until it starts to crackle. This is the water evaporating out of the butter. The cream foam will rise to the surface( you may skim off if you like) and you will see the gold liquid start to separate on the bottom of the pan. It is okay to have some brown bits but do not let the butter burn.
note to self…..Do Not get sidetracked by your Instagram while melting the butter!
Turn off the heat and pour the liquid butter into a small rectangular glass container with a lid. Let it chill overnight in the frig and then in the morning before you cook your breakfast, poke a large hole in the butter and pour off the milky liquid. These are the milk solids that cause burning when you use a pat of unclarified butter in a hot pan!
This clarified butter or simple ghee (There is a slight difference that you can research ) is now ready for the next weeks worth of cooking. I also refrigerate the clarified butter liquid it in a small ice cube tray so that I have the proper portions already to go. One cube is perfect for my big saute pan and is about a thumb size of good fat!
Back to the breakfast recipe:
Salsa poached eggs with spinach and leeks
Ingredients for two servings:
2 portions of clarified butter
llegally raised pasture raised eggs
4 cups organic spinach
2 organic leeks, white part only, rinsed clean of sand
1 cup hot ,organic salsa of your choice, If store bought make sure it has no sugar!
salt and pepper to taste
prep the leeks .. cut them in half lengthwise and slice then thinly.
Using a large saute pan, turn on medium heat and pre heat the pan,
Add the butter and let it melt completely.
Add the leeks….. saute them until the start to get crispy edges.
Add the salsa and stir well.
Add the spinach and cook down. It will rapidly reduce in size and water will be created from the spinach leaves.
Crack your eggs over the top of the spinach mix , sprinkle with salt and pepper.
Cover with a glass lid to poach the eggs with the steam.Poach the mix for approx. 5 minutes, Until you see the egg white start to cook and become white.
When the white start to harden flip the mixture over gently.
Cook for three more minutes.
Devour and Have a delicious day!