Special breakfast

Most Sunday mornings I make a big breakfast. With all the fresh eggs we have, I usually default to scrambled eggs. That way, everyone can add what they want to them and be happy. Today I did something different.

It’s strawberry season and that means it’s time to make freezer jam. I made my batch number 2 yesterday as batch number 1 is already gone. Each year I make more and more but the guys still eat it with reckless abandon. If you’ve never tried it, I highly recommend making some. It tastes like fresh strawberries and keeps in the freezer for months, if it lasts that long. It’s super easy and perfect for a canning novice, such as myself. I made this batch a little on the thin side so that we can do more with it. It’s not only good on toast, but also ice cream and even in fresh lemonade, yet another one of our culinary addictions.

Armed with my strawberry jam and a bunch of fresh eggs, I decided to make some German pancakes this morning. They are made in a cast iron pan in the oven. It’s a crepe sort of taste that’s fluffy in the middle and crispy on the edges. They puff up like a souffle while baking and then collapse when you take them out of the over. I’ve made them before but this recipe was easier: German pancakes. Add a bit of lemon juice, some powdered sugar, and a dollop of the jam, and we are in heaven.

My favorite chicken, Princess Beyoncé, laid this egg for me. Even in my man hands you get an idea of the size. She tends to lay eggs on the larger size, but sheesh. I must admit that this record-breaker made my eyes water just at the thought of her laying it. The poor thing. It has to be a triple yoker. I’m not sure what to do with it. I hate to use such an amazing specimen. Perhaps I should blow it out and keep for a future project?

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