Pied Beauty

Gerard Manley Hopkins (1844-1889)

Glory be to God for dappled things—
For skies of couple-colour as a brinded cow;
For rose-moles all in stipple upon trout that swim;
Fresh-firecoal chestnut-falls; finches' wings;
Landscape plotted and pieced—fold, fallow, and plough;
And all trades, their gear and tackle and trim.

All things counter, original, spare, strange;
Whatever is fickle, freckled (who knows how?)
With swift, slow; sweet, sour; adazzle, dim;
He fathers-forth whose beauty is past change:

Praise him.

Monday, March 28, 2011

Eggs With Leftovers

Recently a friend gave me a dozen fresh eggs, courtesy of her backyard hens.  After sharing them with my coworker, I took home six and improvised a great dinner of fresh eggs with leftovers.  It's based on a recipe I saw years ago, now lost.  I wish I could remember more about that original recipe -- kudos to the long-forgotten cook -- but suffice it to say that my version had its origins in a cooking magazine.

This recipe serves 2 hungry adults and 1 finicky kid, or 2 hungry adults only, which is about the same amount.

6 eggs
2-3 tablespoons milk
salt and pepper
half an onion, thinly sliced
half a red bell pepper, thinly sliced
a quantity of cooking oil
about a quarter-pound each of cooked ham and cooked chicken
cooked French fries, enough to mix in the eggs and serve on the side (try sweet potato fries!)

The ingredients
Beat the eggs lightly with the milk, salt and pepper in a medium bowl and set aside.  Warm the oil in the skillet over medium heat and saut√© the onions or about 8 minutes, or until lightly browned.  Add the red bell peppers and cook until softened, about 5 more minutes.  Mix in the chicken and ham and stir until heated through.

In the skillet
Now mix in the eggs and cook until almost set.  Then mix in some of the French fries, reserving most of them for serving alongside the eggs.  Serve with your choice of toppings -- we like fresh salsa!


Ready to eat!
Try this recipe anytime a generous friend gives you yard eggs!  You can substitute freely, using whatever leftovers you have -- this is just what we had on hand.

4 comments:

  1. I am not an egg eater, but my husband is and would enjoy this. I can see him very happy with a full stomach.

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  2. A similar recipe is in the Williams-Sonoma catalog/mag as a frittata with potato and sausage (or other pork products) Pork rules!

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  3. I'll pass on the chicken and ham. My cousin calls this idea a Spanish omelette. Is your finicky kid going thru a living on air phase? I feel hungry on her behalf ;~)

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  4. I've done this with ham, or chicken, or shredded potatoes ... now I'm hungry. I wonder what's left over in the fridge?

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