"Bock bock," of course.
We've been trading our backyard veggies for our neighbor's backyard eggs for a month now. Every week we give her whatever we're harvesting, which right now is mostly greens, herbs and peas, and she gives us about a dozen and a half of eggs.
Aren't they gorgeous?
This weekend we took Zinnia over to meet the chickens and she absolutely LOVED them.
"Bock bock" she's saying.
We are so grateful to these sweet little hens for their yummy treats.
So what are we doing with all these eggs? I can hear you wondering.
Our current favorite recipe (morning or evening) is a simple crust-less, Chard quiche.
To make ::
Preheat oven to 375o
- Gather one healthy sized bunch of Chard (or any green, Steve especially loves his morning mustard greens)
- Half of a sweet onion (we're partial to Vidalias)
- One cup milk (any kind - we use rice milk)
- 1/2 to One Cup of a favorite cheese (we've used cheddar and Parmesan & feta, mixed)
- Four eggs
Wash and chop the Chard while the diced onions saute with a little Extra Virgin Olive Oil (EVOO) or butter in a cast iron skillet. Add the Chard to the onions and cook for a few minutes, just until the Chard begins to wilt. Remove from heat.
Beat the eggs and milk together and add salt & pepper to taste. Combine shredded cheese to the egg mixture then pour into skillet.
You can top with red chile flakes, scallions or chives if you like. Place in oven and cook approximately 35-45 minutes, or until it is no longer watery. Let cool a few minutes then slice into it!
We've been eating this for breakfast with sunflower seed toast, and for dinner with a fresh picked green salad. This recipe is only an outline - I can see it being delish with grilled zucchini, fresh tomatoes, green chiles, black beans and many more variations. Play around with it and let us know your favorite combo.
"Bock bock"... Enjoy!