Crack open and lightly beat a few farm fresh eggs from Chucktown Chicken and scramble with dollops of chevre (this is my all-time favorite). Add minced jalapeno and cilantro from the CSA we just joined a couple of weeks ago. Slice heirloom tomatoes (also from our delightful CSA) and sprinkle with lavender salt. Serve immediately to ooohs and ahhhs.
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I’m Ann, a mom / wife / lawyer / certified culinary enthusiast. I share recipes, travel guides and home life tips while living overseas. Currently based in São Paulo, Brazil.
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Sounds delish. We also like to put a little bit of blue brie in our eggs. A-ma-zing.
Blue brie? I need to know where this concoction is from!