New egg

Mystery egg on the left, Mrs. Kravitz's egg on the right.

The hubs found a brown egg yesterday out between the our two empty garden beds, sitting innocently on the ground. I think you can tell the color difference in the photo above, Mrs. Kravitz's eggs are darker and a little more rusty looking. I don't know who laid this light colored egg outside the nest box, but I intend to watch them today and find out!

Meanwhile, I've been trying to eat eggs more often. This is actually an awesome time for the chickies to start laying because my midwife said I need to eat lots of protein for breakfast! The past few days I've been rockin' the potato and egg breakfast taco. Now I realize that to anyone not in Texas, the thought of eating a taco for breakfast seems a little foreign. You're missing out. I even made my own tortillas following my husband's experimental recipe which he concocted in a vain attempt to approximate the heavenly deliciousness of his mom's tortillas which are made from unmeasured ingredients.

Flour Tortillas

1 c. flour

1 tsp. baking powder

1/2 tsp. salt

1 T. vegetable oil

1/3-1/2 c. hot water

1. Mix the dry ingredients, then add the oil and mix in until the flour is crumbly.

2. Add some of the water and stir, add more water if needed. The dough needs to be soft but not sticky.

3. Separate into about 4 pieces and form them into balls and then squash them down a little. I like to let this sit for a few minutes.

4. Roll out into tortillas. My mother in law rolls the rolling pin forward and backward over the dough quickly, then turn about 1/8 turn and do it again. Keep doing that in a circular fashion until the tortilla is the size you want, probably about 7-8 inches across.

5. Cook them on a hot cast iron skillet or griddle (about medium-high heat) about 30 seconds on each side. If you set the hot tortillas between the folds of a kitchen towel they will soften up a little more and be even better. Done!

For the potato and egg part of the taco, today I just took a smallish red potato, peeled it and chopped it into little chunks. I boiled them until soft, then drained and dumped them into a skillet on medium heat. While the potatoes were boiling I scrambled three eggs and set them aside. Once the potatoes are in the skillet, add the raw scrambled eggs on top of the potatoes. Add salt and pepper on top of that. Stir until eggs are cooked. The tricky thing is that you want about equal parts egg and potato. I thought my breakfast might be a little too egg heavy this morning, but it turned out really good.

Sometimes I cook the potatoes by sauteing them in a skillet with oil and onions until soft, and this is the way my husband prefers it. I like the potatoes either way. It gives a little different flavor depending on how you cook the potatoes, but I've already eaten potato and egg tacos cooked the other way this week so I switched it up this morning!