The garden chives, while not flowering, have been flourishing. And there’s nothing better than spring chives and eggs, don’t you think? As I was getting the eggs out of the fridge, I grabbed the goat’s cheese and havarti at the same time. And we went to town.
Oh for the long lost days of EoMEoTE! Because I have the perfect entry.
But wait a minute!! What am I saying? I’d probably have to write an ode in Terza rima in order to be eligible for the roundup…. Hmmm, could I even begin?? Let me see… what rhymes with “asparagus”?
Ode to EoMEoTE
Oh for the long lost days now covered in dus’
When opus, ovum and panis tostum were wed
For then I’d praise the wondrous asparagus!
Alas those times are now long dead.
And though the hens still lay their eggs
Blog posts re eggs and toast’ve all been said
Nothing left, not a drop, only dregs
Indeed I do believe it’s all been wrote
Shall we raise a glass and say a toast?
So long, farewell and fond adieu to EoMEoTE
Yikes!! Okay, okay, I know. It doesn’t even scan. That’s clearly enough of THAT! Allow me to get back on track:
- In a large frying pan, we fried bacon and some left over potatoes.
- Cut the aparagus and sautéed it with chili flakes in a little olive oil in the small cast iron frying pan.
- Whisked eggs with a bit of water and added them to the pan, tilting the pan to cook the eggs evenly.
- Evenly laid the sliced havarti and goat’s cheese broken into smallish pieces on top of the egg.
- Put toast on.
- Folded omelette in half and continued to cook until the cheese was melted.
- Buttered toast.
- As soon as the cheese was melted, lifted the omelette onto a warmed plate. Then we garnished with chives and served immediately with potatoes, bacon, toast and coffee.
Rats!! We had asparagus last night again but somebody (don’t make me write the name! Suffice it to say that it begins with E…) ate it all so there isn’t any left over to make an asparagus omelette for lunch!