Farm fresh scrambled eggs with herbs

Well vacation is over, we’re home and it’s time to get back
to work.  It’s always sad to have vacation come to a close, but we do have to take a break from eating and drinking now and then.  We did get some
nice exercise to balance the other fun though.

Sometimes I get stuck in a rut and think of eggs as a breakfast only food but they really are pretty nice for almost every meal.  And of course almost everything is better when it’s fresh.  We had great eggs from
a local farmer and lots of nice fruit, some local, some not.  It made for a great outdoor meal on the deck.

One of my other favorite things to buy at local farm markets
or farmers markets are fresh flowers.  If I am planning ahead, I try to have a bucket in the trunk of my car along with a big jug of tap water.  Then, if I find beautiful flowers and I’m not headed right home, I don’t have to pass them up.  Here’s some beauties I bought last week.

Scrambled eggs with herbs

6 fresh eggs scrambled with fork

2 tablespoons fresh herbs (parsley, chives, dill and
rosemary all work well)

Heat medium sauté pan over medium high heat, pour eggs into
pan and stir until cooked until your desired amount of doneness.  When eggs are nearly done, toss in finely chopped herbs.

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