The Food - Farm Breakfast

Breakfast October 7, 2012

Baked fresh eggs with fresh chives on top
Home-made farm sausage
Strawberries with raw top milk, raw honey and cinnamon
Toast
Wild blueberry or red currant jam
Pomegranate juice

Baked Eggs
Rub an oven-proof dish with soft butter
   (You want the eggs and milk to be @ 1 1/2 - 2 inches deep)
Crack the eggs into the buttered dish
Drizzle enough top milk ( half and half) on top to nearly cover
Sprinkle with salt and pepper to taste
Sprinkle fresh chopped chives on top
Bake in a 400 degree oven for 20 - 30 minutes until the eggs are the desired consistency

Farm Sausage
For every pound of fresh ground pork you need
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. ground cloves
1/2 tsp. rubbed sage
In a bowl, mix all the ingredients with your hands
Shape into patteies
Fry, covered for 10 - 15 minutes on medium/low heat
turn and fry for another 10 - 15 minutes, uncovered on low heat

(You can make a great gravy by adding a little white flour to the pan juices and then adding milk or top milk to the pan.  Stir constantly over high heat until the flour dissolves and the gravy thickens.  Salt to taste.)

I slice the strawberries in half and allow them to rest while I make the rest of the breakfast to bring the juices out.  The store-bought ones are best if we have fresh ones from the garden to mix in.  This time of year there are never enough to make a big bowl all from the garden.  We add the honey, cinnamon and milk (or yogurt) ourselves just before we eat them.