I looked at the clock. It was 5:30 p.m., and I knew I didn’t have time to fix the dinner I had planned. I hadn’t even thawed the meat. I did bake a loaf of gluten-free sorghum bread earlier in the day, but I needed something to go with it. I put on my creative thinking cap, pulled some odds and ends vegetables out of the frig and came up with this: veggies on eggs.
That’s right. Veggies on eggs. Here are a few comments that came from the family:
- Oh, that will make a nice picture.
- I never would have thought of serving asparagus with eggs, but it’s good.
- Scrambled eggs go well with anything.
- This is good.
I chopped up and sautéed in butter: asparagus, orange pepper, leeks, and green onions.
I set the veggies aside and scrambled the eggs in the same skillet. I made two eggs per person and added seasoned salt.
I then spread the eggs out on a platter and topped them with the veggies. I served it with the fresh bread which everyone loves.
There was one more comment that came from the table as I finished off a few stray veggies, “Mom just took a leek.” Sigh. Smile. Life with four guys. You gotta laugh.
(another variation of the recipe)