The asparagus keeps growing, and our beloved flock of Buff Orpingtons keeps laying eggs. Last Saturday when we needed a quick and easy supper, we made use of both bountiful sources.<\/p>\n
Ingredients<\/b>
\n6 eggs (from happy chickens)
\nsalt and pepper
\n1\/2 cup shredded cheese (whatever you like, I used an ‘4 Italian’ mix from the grocery)
\n1\/2 lb asparagus
\n3-6 button mushrooms, sliced
\nButter<\/p>\n
Procedure<\/b><\/p>\n
Heat the oven to 350
\nClean and trim the asparagus.
\nSteam the asparagus for a few minutes until crisp-tender.
\nPut steamed asparagus into a bowl of ice and water to stop the cooking.
\nSaute the mushrooms in a bit of butter until nicely browned.
\nRemove mushrooms from heat and season with salt and pepper.
\nBeat the eggs with salt and pepper to taste.
\nStir the asparagus, mushrooms, and cheese into the eggs.
\nHeat a tablespoon of butter in an ovenproof skillet over medium heat until it quits foaming. (an 8 inch skillet is about the size you want)
\nReduce the heat to medium low and pour in the egg mixture
\nCook undisturbed for about 10 minutes, until the eggs are set on the bottom.
\nPut the skillet in the oven and cook for 20 minutes or so, until the eggs are set.
\nLet sit for at least 5 minutes.<\/p>\n
Serve warm or at room temperature.<\/p>\n<\/div>\n
When you take that skillet out of the oven it’s a good idea to drape a hot pad or dish towel over the handle. Debbie and I can both tell you it’s the easiest thing in the world to forget that handle is hot until you wrap your hand around it!<\/p>\n
Instead of baking it in the oven for 20 minutes you can blast it under the broiler until the eggs are set. If you go the broiler route, don’t walk away from it. From cooked to burnt is only a matter of seconds under the broiler.<\/p>\n
Delicious and simple. You can use whatever vegetables you have on hand, and meats like sausage, bacon, or ham are wonderful additions.<\/p>\n","protected":false},"excerpt":{"rendered":"
The asparagus keeps growing, and our beloved flock of Buff […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8],"tags":[],"class_list":["post-1434","post","type-post","status-publish","format-standard","hentry","category-cooking"],"_links":{"self":[{"href":"https:\/\/chuckzumbrun.net\/index.php?rest_route=\/wp\/v2\/posts\/1434","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/chuckzumbrun.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/chuckzumbrun.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/chuckzumbrun.net\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/chuckzumbrun.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1434"}],"version-history":[{"count":0,"href":"https:\/\/chuckzumbrun.net\/index.php?rest_route=\/wp\/v2\/posts\/1434\/revisions"}],"wp:attachment":[{"href":"https:\/\/chuckzumbrun.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1434"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chuckzumbrun.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1434"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chuckzumbrun.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1434"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}