Late summer is the time of year when gardens give abundantly here in Colorado. This morning I made a colorful open faced sandwich sourced from my neighborhood (mostly).
My breakfast began with a fresh egg from my neighbors’ chickens. Kristin & John have a beautiful backyard hen house with happy chickens. These girls have the life–green grass, garden leftovers, and a palatial dwelling equals good livin’!Each week we receive our multicolored oval beauties, and feel fortunate to have fresh eggs so close by. Local eggs are worth their weight in gold. Do you have neighbors that keep chickens? If you do, better get in on that action! Farm-fresh eggs are full of vitamins and minerals such as vitamin A (healthy skin), choline (especially important for pregnant women) and selenium (supports immune system health). For more information read what Diana Bauman writes on the blog Simple Bites.Which came first, the chicken or the egg?
Adding the final touches to my fresh breakfast are tomatoes and Swiss chard from my front yard garden. At long last my tomatoes have started to turn red, and with the rain this summer, my rainbow colored Swiss chard is still thriving. I picked some tomatoes and broke off a chard leaf — voilá my ingredients were ready.
1 Egg, prepared to taste
1 Piece of toast
1 Leaf of Swiss chard
1 Small sliced tomato from the garden if possible
1-3 TBSP of ozuké Just Juniper Kraut
Salt & pepper to tasteDirections:
Toast bread. Meanwhile prepare the egg as desired (I prefer fried). Layer the sandwich to your liking, salt and pepper to taste. Top off with ozuké the best pickled things just juniper kraut & enjoy! Because our just juniper kraut is simple and mild, all the flavors of the bread, tomato, egg, and chard can be appreciated in each bite.