I have been known among my family as a treasure hunter of sorts. I’m pretty confident that there aren’t hoards of people searching out the same treasure as me. We’re not elbow to elbow rummaging through the same boxes; our feet aren’t pounding the same turf. The treasure I seek out is a small, fragile bundle of goodness.
Yep, I have been known to scour the county for the perfect egg. I’ve hit all the local farmer’s markets and nearby farms to sample their eggs. Hands down the best eggs I’ve ever had came courtesy of an Amish farm in Pennsylvania.
While on a family vacation, I took a few minutes to myself to visit some “off the beaten path” Amish farms. A rustic, hand written sign at the end of one driveway told me that eggs were for sale. I pulled into the rocky drive, stepped out of my van, and was greeted by a small brood of Amish children. I told them that I had noticed the sign at the end of their driveway and was interested in purchasing eggs. Without a word, the bare-footed children scurried into the barn and within minutes returned with a box of the most exquisite looking eggs I had ever seen. Their shells were a soft and subtle grey-blue color. I took a second glance; I had never seen eggs quite like this (I would later find out that these eggs come from Araucana chickens). Again, without a word, I handed them their money and made my way back to the paved world.
Upon returning to our rental cottage, I showed my husband and boys my new found treasure. They couldn’t deny how beautiful these eggs were. Beautiful is one thing, but how would they taste? That would have to wait until morning.
I could hardly wait to get into the kitchen the next morning. I selected several eggs for a simple breakfast of scrambled eggs. They were almost too pretty to crack. After tapping the edge of the glass bowl and separating the shell, I stared in amazement at the gem that emerged. The yolk of this egg was a bright and vivid orange color, like none I had seen before.
With the skillet warmed and the scents of toasting bread, crackling bacon, and sizzling butter wafting through the cottage, I began to hear the pitter patter of feet making their way to the breakfast table. Everyone was excited to sample these blue eggs! Within minutes a breakfast dish like no other decorated the old farmhouse table. Those bold, orange egg yolks produced the creamiest and most delectable scrambled egg breakfast any of us had ever had. And the color? Well, let’s just say there was nothing pale or yellow on that plate. Those scrambled eggs were a bright and vibrant orange-yellow bundle of goodness.
Back home, I found it difficult to locate more of those Araucana eggs, but I am always on the lookout for them.
That amazing egg breakfast would be one of my last that featured eggs. Not long after, my son and I would find out that we each had an egg allergy. There’s irony for you. The crazy egg hunting lady allergic to the very thing she’s seeking out. Life is simply funny sometimes! I have to admit that there are times that I just yearn for a big ole’ plate of eggs for breakfast. Maybe I’ll grow out of it…not my yearning but my allergy!
I still do whip up eggs for the rest of my family. They are nutritious little powerhouses, better than anything a box of cereal has to offer.
The recipe that follows is a simple and straight forward one. It’s a spin on a frittata. What I love about it is that it is actually more vegetable than egg. Instead of using a skillet, I use a standard muffin tin. I jam pack these little mini-frittatas with an array of sauteed vegetables such as kale, spinach, broccoli, carrot, onion, and garlic.
Mixed with a bit of egg, these are baked in the oven until set. The end result is a super convenient treat that can be the base for a delicious breakfast slider. These little gems freeze well and are easy to make in bulk. They thaw quickly and are heated up even quicker. I love the fact that they are easy to customize as well.
Very Veggie Breakfast Sliders
8 large eggs, beaten
1 cup diced yellow onion
1 cup shredded carrot
1 cup finely chopped broccoli florets
2 garlic cloves, finely minced
2 cups (packed) finely chopped kale leaves (no stems)
2 cups (packed) finely chopped spinach leaves
2 tablespoons olive oil
1/4 teaspoon garlic salt
1/8 teaspoon ground black pepper
1 tablespoon Sweet Thai Chili Sauce
12 slider size buns
1 cup shredded cheddar cheese
Preheat the oven to 350 degrees.
Line 12 standard size muffin cups with cupcake liners. Set aside.
Prepare all of your fresh vegetables at one time. Be sure that when measuring, particularly the greens, you packed down the vegetables.
Saute the diced onion, carrot, and one tablespoon of olive oil over medium heat for five minutes. Add in the chopped broccoli florets and garlic, cooking for an additional 3-4 minutes. Add in the kale and spinach leaves, along with the remaining olive oil. Saute for another 2-3 minutes. Turn off the heat. Stir in the garlic salt and ground black pepper. You should have a nice vegetable saute.
Whisk together the eggs and Sweet Thai Chili sauce. Pour the mixture into a pourable measuring cup. Carefully distribute the egg mixture. Each cup should be filled approximately 2/3 full.
Split the slider buns in half. Place 1 tablespoon of shredded cheddar cheese on the bottom portion of the bun.
Carefully remove the frittatas from the liners (they will be hot). With a spatula, gently press down on each to slightly flatten. Place the frittata on top of the bun. Top with lettuce and the bun top and serve.