Happyolks

We’re on an all out mission to make up for lost time posting new recipes and experiences like it’s nobody’s business. Today was amazing because we finally had a free Sunday morning to enjoy the Hillcrest Farmers Market. Yoga school and research papers on French-Muslim feminists stole these leisurely strolls from us. Today we had 16 dollars to spend and walked away with: a nectarine, a box of strawberries, one bunch of basil, one dozen eggs, a carton of baby heirloom tomatoes, and a 1/2 pound of baby potatoes. Success! We’re calling this post “farm to table” for obvious reasons, but especially after learning that the eggs we purchased were laid no more than 30 hours earlier. 30 hours! Shaun and I had “1 hour” eggs in Kansas, but that was in the middle of nowhere and on an actual farm so 30 hours ain’t bad for the city! In these cases, we eat the whole egg instead of just the whites.

Our trip produced an amazing brunch! Here’s a recipe for morning potatoes and a technique for scrambled eggs that I learned from my Dad when I was younger.

Potatoes:

• 1/2 pound heirloom potatoes, boiled until tender
• 1 carton baby tomatoes
• 1/2 diced onion
• 1 cup diced spinach
• 1 bunch diced basil
• 1 tbsp ghee (clarified butter)

In a large pan, saute the onions in the ghee. Add basil and spinach and stir. Once the onions have slightly brown, reduce heat to low and add tomatoes. Cover for a minute or two to soften. Add boiled potatoes and mix to coat the potatoes. Cover on very low heat and start the eggs.

Scrambled Eggs:

Bring a pan to high heat and grease as you prefer. Whisk 6 eggs until light and fluffy, then pour over hot hot pan. let the bottom sizzle for 30 seconds or so then reduce the heat to very low. With a WOODEN SPOON, not a spatula, begin to stir the eggs around the pan. The eggs will cook slowly and have an amazing texture this way. Thanks, Dad!