Everyone is busy these days! I hear this a lot when discussing eating real food and having to prepare meals at home. So I was curious this morning about how long it would take me to make this egg scramble. I got up at 7:05, put on my sweats, went to the kitchen and looked in the fridge. I had fingerling potatoes sitting in front of the shelf, so why not throw those in with some eggs and call it good. I also found half an onion that I chopped up and remembered I had some canned green chili’s in the pantry. Ok, so I cheated a little with the pre-cut canned green chili’s… I plated the egg scramble at 7:23.
1 tablespoon lard (yes lard…don’t be scared of it – it’s one of the best fats to sauté in)
1/4 cup yellow onion, roughly chopped
1/2 cup fingerling potatoes, chopped
1/2 4oz can of diced green chilis
4 pastured eggs (luckily my chickens are laying again, even in the snow!)
Heat the lard in a skillet until it is melted. Add the the onions and potatoes and sauté until the onions are clear and the potatoes are soft. Throw in the green chili’s and heat for about 30 seconds. Add the eggs straight into the skillet, break the yolks and mix the
eggs into the onions, potatoes, and chilis. Add salt and pepper to your taste and continue stirring the scramble until the eggs are cooked to your preference, should take 1 to 2 minutes. Enjoy!