Eggs are incredible, and versatile. But, you need to make sure you're getting the best kind of eggs, which would be those from happy chickens allowed to roam freely about the land; and allowed to obtain the best nutrients and sunlight and to stretch their legs.
These eggs are beautiful, brown, multicolored, and generally have big, beautiful yolks, a darker orange / yellow, versus the commercially produced white -shelled eggs with quarter sized yolks. Buying free range eggs supports and encourages farmers to continue the production of these chickens.
I recommend a couple of things for you to look into to understand why I say this. First off is the reason that I turned vegan for a couple years, with the support of a decades-long vegan in the same home. I want you to pick up and read "Diet for a New America," by John Robbins.
Robbins is a man who was heir to the Baskin-Robbins fortune back in the 1980's. Robbins turned his back on the opportunity to acquire a new lifestyle. He researched and traveled and documented our food supply, and found out lots of scary things. The book is as old as I am, but certainly earth shattering to this day. Take heed, though, it contains graphic information as pertaining to factory farming of animals.
Rolling Stone has removed the article "Boss Hog" from their website, but if you can find a back issue at your library, please enlighten yourself. It is the December 14th, 2006 issue.
This posting by Smithfield Foods at their website lists no less than twenty-nine items, attempting to defend their reputation so boldly picked apart by America's favorite pop-culture and music magazine. The authors of "Boss Hog" get down and dirty, highlighting extreme cases of incidences of death as a direct result of the waste stream produced as a side-effect of Smithfields' pork production. Pork can be clean, but only so on a smaller production scale. The bottom line, is, buy local, and research where your meat comes from. It's also about moderation. Remember the "Sunday Roast", where meat is a delicacy. This is why I don't eat meat every single meal.
This Blog highlights further details contained in the article. Regardless, do your part to become educated about your food.
Finally, to afternoon eggs.
We constructed egg sandwiches from two cracked eggs stirred lightly, not seriously whisked or inflated with air in that fashion. It was cooked in a cast iron pan, and flopped between two slices of bread, topped with Green Leaf Lettuce, and then sprouts sprinkled over it. I went the extra mile, adding pineapple mustard, store bought, but homemade, salsa. It was a delicious way to infuse protein into the afternoon (three p.m.) and to use ingredients available to me.
Next time, I'll toast the bread, and I'll sprinkle Brewer's Yeast flakes (also called Nutritional Yeast) and I'll dollop sour cream or Greek Yogurt, also.
Enjoy eggs.
Maybe the blog title here is a little misleading, because it took a fair amount of time to develop this dish. I placed some collard greens in a pan and stirfried them. At the same time, I sliced carrots into a pan and fried them a little, too. I used on-hand items of Green Peppers, Yellow Banana Peppers (from a jar), a spare tomato, some leftover refried beans, a bit of sour cream, and I put flax oil over it. I also put some on yesterday's egg salad sandwich.
You've got it down, I like bread. Whomever thought to toss some egg and bread together, what a genius! It appears it may come from Spain.
Side Salad of Green Leaf Lettuce, Cucumber peeled and sliced and a few cherry tomatoes and some cute, crispy dill pickles ( I recommend Milwaukee Midgets! I could eat an entire jar in a day). Of course, some French dressing (not shown).
