I spend the first half of Passover with my sister and her family in Dallas. Her in-laws have a sheep farm where they also raise chickens, and we took a trip up there to visit. And brought back some beautiful eggs my nephews collected that morning!
If you’ve never had a farm-fresh egg, I highly suggest you do. The yolks are a richly dark yellow, almost orange, and the flavor–well, it’s worlds above store-bought.
For breakfast the next day I made myself this tomato basil scramble. Vine ripened tomatoes + fresh basil + farm-fresh eggs = WOW.
Tomato Basil Scramble
1 tsp olive oil
1 small shallot, sliced thinly
1 vine-ripened tomato, chopped
2 eggs, beaten
1/4 tsp salt
pinch of black pepper
4 basil leaves, chopped
- Heat oil in small skillet and saute shallot until soft, 3-4 minutes. Add tomato and cook 2-3 minutes more.
- Combine eggs, salt and pepper and add to skillet, then sprinkle basil on top. Stir and cook until done to your liking (you could also do an omelet).
- Add some sliced mushrooms in step 1.
- Sprinkle in a little cheese.
- Experiment with other herbs like dills, cilantro or chives.
The cost: <2.00