Everything Eggs

Today was the last day for everything eggs as I knew it.  Everything eggs is exactly what it sounds like...we take everything we can get our hands on and make an omelet with them.  These things amount to our sandwich fixings and anything that we put in our breads.  Over time we figured out what went best with our favorites.  For one, we developed the "bakery trinity" which is jalapenos, onions and olives.  To start, we'd take bacon and the trinity and cook these together in our cast iron skillet.  In the oven of course because we didn't have a stove top.  The bacon would render it's precious fat and caramelize the onions and saute the olives and jalapenos.  While this was happening we'd make our egg mixture by taking 2-3 eggs per person, ham (preferred over turkey), chipolte mayo (we like it extra spicy), our choice of cheeses (usually not Swiss, never blue, pepper jack and cheddar is good, Havarti adds an extra silky texture and provolone is a good bet too), salt and pepper and mix it together.  When our trinity was ready we'd pour the egg mixture in and let it cook slowly being very careful not to over cook the eggs.  I hate dry eggs.  I want my eggs to be creamy and wet.  My mouth is watering just thinking of it!

Why is this era ending?  This coming week our kitchen will move up to where the bakers are and with it all of there ingredients.  I'm certainly not complaining because now the possibilities will exponentially expand.  However, in this environment everything eggs would just be too ridiculously all over the place.  Even though it was fun to make the most of what little choices we had, now we'll be able to concentrate on certain themes.

The last Everything Eggs with fresh baguette.  Yummy!