Such summertime and autumn breakfast bliss — tongue tinglingly delicious and almost impossibly colorful — make sunrise even more indulgent and satisfying. Today let’s celebrate green zebra eggs with spring onions and bacon. No, we’re raising no zebras. Nor do zebras lay eggs. To be more precise, today’s indulgence is farm fresh eggs scrambled with green chopped green zebra tomatoes, spring onions, and bacon. Yum!
Let’s start with the yolky protein that will bind this balanced breakfast together.
Look at the brilliant yellow-orange color of the eggs! Almost too colorful to believe. And yet this is the signature of local, free range eggs. We consider ourselves fortunate indeed to enjoy a steady stream of organic eggs from Full and By Farm. (Source: Green Eggs and Ham)
We’re fortunate to nourish ourselves with these lovingly cultivated eggs. And to this poultry perfection I’ve added chopped bacon. Although my vegetarian bride disagrees, I can’t help but believe that just about everything benefits from bacon!
To this protein rich base I’ve added several finely chopped spring onions and a chopped green zebra tomato.
A little hot oil in a hot pan later, the concoction smells enchanting and tastes delicious!
Now THAT is a great way to start a day!
What do you think?