Mini Meal: Egg and veggies

Making:

Mini Meal! AKA: Using up stuff from the fridge...

Eggs with olive topping, cucumber and tomatoes!

1 serving prepared

Here's what I have:

3 large eggs

2.1 oz Cherry Tomato

1.2 oz Persian cucumber

1 oz Sourcream

1.3 oz Katamala olives

Salt/Pepper

Preparation:

The sour cream and olives were mixed by running it through a food processor. The tomatoes and cucumbers were already pre-sliced and added to the plate at the end.

The eggs were beat in a separate bowl and seasoned with salt and pepper. A square non-stick pan was warmed up on medium high heat and the eggs were added to the pan. With the lid on these were allowed to cook for 4 minutes before cutting the egg in half. After flipping it the egg was allowed to cook for 2 more minutes to cook the other side . Once done cooking the eggs for rolled and added to the plate.

The plate!

- Kris

Comments

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Making: Today I'll be making bacon butter. Whenever I make bacon I save the grease. Now that I have enough it will be turned into batches of bacon butter. I used about 2.75 sticks of butter total. Cut into jars then I let them sit until the butter was close to room temperature. The bacon fat I have collected (Stored in the refrigerator) was heated in bits over a double boiler until liquified but not too hot. The melted bacon fat was poured over the butter. You can use a strainer to get rid of and chunky bits and then mixed until well incorporated. The smaller jars have just over 3 oz butter. The bigger jar has 4.3 oz butter. Here are the finished jars. These will be stored in the fridge and used to cook veggies and sear meats. You could also put herbs in the jar for different flavors. - Kris

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