Roots and Spokes

When my eldest and I decided to make egg and bacon sandwiches for breakfast, it was an obvious move to trot out eggs from our chickens in the backyard (they have really started producing nicely again). What wasn’t so obvious was that we should cook our delicious packets of yum in cookie cutter shapes.

My oldest thought this was a grand idea and set about helping me make it happen. First she found cookie cutters for her and her sister. She chose a pumpkin and her sister got a star. She ladled our scrambled eggs into the cookie cutters while I pinned them down to the sizzling griddle (careful not to burn yourself and make sure you use metal ones!). Of course a bit of egg leaked out of the bottom, but most of it stayed inside and started cooking very quickly.

It took longer than usual to fry the eggs and I had to turn temp to low so that they didn’t burn on the edges, but pretty soon I was able to flip the eggs (still in the cookie cutters of course), cook the other side, and bam – we had pumpkin and star shaped eggs. Next we cut the toast with the same cookie cutters and broke the bacon into pumpkin and star shaped pieces (OK, we just wedged pieces of bacon in there).

And then the girls ate it all up. Mom and dad had regular egg sandwiches.

Tags: backyard chickens., bacon, breakfast, chickens, eat local, foodie, Seattle, urban farming