BIRD FARM SOUTHSpringtime Breakfast When Camping
Boy do I love springtime food. I love, love, love morel mushrooms,
asparagus and even baby potatoes. Cross Country Trail Ride
doesn't begin to serve the meals that are included in the price
until Sunday breakfast.
I'll just give you a rundown of our Saturday breakfast.
12 yellow morel mushrooms (washed in salt water to get rid of bugs.)
12 fat stalks of asparagus, fresh picked.
6 little bitty new taters.
1/2 of a sweet onion, chopped.
4 slices apple smoked bacon.
4 great big farm fresh (organic if that is all you can get,) eggs.
1. Poke the taters w/ a fork and microwave them for 4 minutes.
2. Wash asparagus, break tough stems off and chop into 3/4" pieces.
3. Put bacon in cold cast iron skillet on low heat.
4. Slice taters; careful, they are hot.
5, Break eggs into bowl and beat 'em up.
6. Dry and chop mushrooms a bit.
7. Take bacon out of skillet when done to your liking.
8 Turn heat up a bit (to medium) and add onions to skillet, toss.
9. Add taters and leave 'em alone for a couple minutes, then turn.
10, After the potatoes have had a chance to brown on the other
side, take what is in the skillet out to a plate.
11. Add the asparagus to the pan with a TBSP of butter and olive oil.
Toss 'em around for a couple minutes. Then add the morels and
continue to cook for a couple more minutes. Take the vegetables
out of the skillet to a plate.
12. Add the eggs to the skillet. Lift edges to get omelet done. When
you think it might still be just a bit soft, add the asparagus and
morels back to the omelet and fold it over. Turn the heat off
and let it rest a minute while you get two plates out.
13. Cut the omelette in half and dish it up with the potatoes along side!
Enjoy!
This meal took us clear through until supper time! It was yummy.
asparagus and even baby potatoes. Cross Country Trail Ride
doesn't begin to serve the meals that are included in the price
until Sunday breakfast.
I'll just give you a rundown of our Saturday breakfast.
12 yellow morel mushrooms (washed in salt water to get rid of bugs.)
12 fat stalks of asparagus, fresh picked.
6 little bitty new taters.
1/2 of a sweet onion, chopped.
4 slices apple smoked bacon.
4 great big farm fresh (organic if that is all you can get,) eggs.
1. Poke the taters w/ a fork and microwave them for 4 minutes.
2. Wash asparagus, break tough stems off and chop into 3/4" pieces.
3. Put bacon in cold cast iron skillet on low heat.
4. Slice taters; careful, they are hot.
5, Break eggs into bowl and beat 'em up.
6. Dry and chop mushrooms a bit.
7. Take bacon out of skillet when done to your liking.
8 Turn heat up a bit (to medium) and add onions to skillet, toss.
9. Add taters and leave 'em alone for a couple minutes, then turn.
10, After the potatoes have had a chance to brown on the other
side, take what is in the skillet out to a plate.
11. Add the asparagus to the pan with a TBSP of butter and olive oil.
Toss 'em around for a couple minutes. Then add the morels and
continue to cook for a couple more minutes. Take the vegetables
out of the skillet to a plate.
12. Add the eggs to the skillet. Lift edges to get omelet done. When
you think it might still be just a bit soft, add the asparagus and
morels back to the omelet and fold it over. Turn the heat off
and let it rest a minute while you get two plates out.
13. Cut the omelette in half and dish it up with the potatoes along side!
Enjoy!
This meal took us clear through until supper time! It was yummy.
Posted by Lisa Strafford at 5/4/2010 3:21 PM 
Categories: Food, Travel and Play
Tags: new potatoes morels spring food asparagus food
Categories: Food, Travel and Play
Tags: new potatoes morels spring food asparagus food
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