This time of year chickens forage abundant plant foods with high green pigment, leading to bright orange yolks. Spring is a great time to enjoy eggs from chickens raised on pasture.
- 8 chicken eggs or 6 duck eggs
- 1/2 cup cow’s milk, goat’s milk, or cream
- 2 tablespoons parsley and/or mint, finely chopped
- salt & pepper
- 1 tablespoon lard, duck fat or extra virgin olive oil
- 1 bunch asparagus, cleaned & chopped
- 2 spring onions or shallots, finely chopped
- 1 tablespon green garlic (or 2 cloves garlic), peeled and finely chopped
- 1/2 lb your favorite sausage from The Local Butcher Shop, removed from casing
Preheat the oven broiler.
Crack eggs into a large bowl and whisk in the milk. Add the herbs and a pinch of salt and pepper. Whisk to combine and set aside.
Melt the lard over medium heat in a well-seasoned cast iron or non-stick skillet.
Add the sausage, breaking it up in the pan as it cooks. When the sausage begins to brown, add the onions, garlic and asparagus.
Cook for 3 to 4 minutes or until the vegetables begin to soften, scraping up any bits that stick to the bottom of the pan.
Pour the egg mixture into the pan to evenly cover the sausage and vegetables.
Reduce heat to low and cook until the eggs are set around the edges of the pan, about 8 to 10 minutes.
Place the pan in the oven and broil until the center is set and the top is s golden brown. Check every 1 to 2 minutes to prevent burning.
Serve warm or room temperature.
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