May Day Breakfast with New Taters, Homegrown Eggs, and Leftovers

We started off International Worker’s Day the right way, with our once every weekend Farmer’s Omelette. We had to celebrate the needs of workers to conserve every penny, so we made this partly with leftovers, although they were no ordinary leftovers. Having grown up on what we call a “dirt farm,” I know how to use a leftover.

The Base

Heaviest Skillet available

1 slice good Bacon (preferably organic)

New Taters, Precious

First, cook the slice of bacon. The real purpose of this is to render out the fat needed to fry the taters. I like to add some olive oil for extra flavor, if needed. These little gems didn’t need any. The Yukon Golds were so tender I didn’t even peel them. Naturally, I had planted them in composted chicken manure to begin with.

Fry the taters until practically done, and chop the bacon. Turn the oven on to 400 F. Time for the magic leftovers.

Leftovers

Grilled organic Onions

Grilled organic cherry Tomatoes

Chicken kabobs on Friday night, grilled over hardwood charcoal. It was all too good, and had those two left over. The Florida Maters were halved, and the onions diced. They just needed to be warmed, so I threw them in with the chopped bacon. Then came the money shot.

Eggs

Homegrown Eggs

Our chickens are getting fat and happy, and we had nine eggs on two days each last month–and we only have eight hens. Currently we are feeding about five families with our eggs. The birds will without doubt be demanding overtime feed soon.

Cook the eggs over-easy style in the oven, but without turning them over. Watch this like a chicken on lookout for a hawk, and take out while the yolk is still runny. This is more than enough to feed the two of us, plus a snack for our two dogs. They especially like the taters.