On this chilly Saturday we’re fueling up for a day of painting and home improvement. The irony is not lost on us that we’re dining on an English muffin and cream cheese, topped with smoked salmon from our favourite French charcuterie, Ratinaud.
On the side, local hothouse cucumbers and baby tomatoes. C’mon sun!
This time of year, it gets easier and easier to eat local food, even on the chilly windswept coast. Greens and hardy veg are growing in the garden in our cold frames, and hothouse peppers are making an appearance. With all the beauty and deliciousness of the garden, it is work (and lots of it), especially a first year garden like ours. So we feel fully justified in eating a breakfast that has too many calories for a regular workday.
Half a small orange pepper
1 stalk celery
1 small diced onion
2 diced potatoes
4 Cremini mushrooms
2 Cavicchi’s sausage patties, made into tiny meatballs
2 large eggs
Cook the vegetables in a nonstick or cast iron skillet with about 5ml/1 tsp olive oil. Lidding the pan will help the potatoes soften. Stir once or twice. When the potatoes are nearly tender, sprinkle the sausage balls on top and cover, allow them to sit on low heat until the sausage are cooked (2-3 minutes). Stir. Crack the eggs on top, cover, and cook until the eggs are done as you like.enjoy. We did!