When things start to get a little fall-like, I start baking. Well, first, obviously, I start panicking. Then I start baking.
I actually like baking, and often wish I had more time for things like this. But I often wish I had more time for a lot of things (aka naps) so I take a Sunday morning here and there to do what I can.
Last weekend I made one of my faves, homemade english muffins. So, so much better than anything you buy at the store.
I don’t really keep any other kind of bread in the house, so these muffins are the vehicle with which I eat homemade raspberry jam, eggs, and–with some butter, garlic, and Parmesan cheese– as garlic toast to go with my tomato soup.
This is how I ended up making what is arguably the best straight-from-the-farm meal I’ve ever had…
I decided to make myself some of that garlic toast to go with my soup. I got the muffins layered with butter and slices of garlic from my garden, sprinkled them with Parmesan, and set them in the toaster oven to toast for 5 minutes. Then I realized the worst had happened… there was no soup.
Then it occurred to me… why couldn’t I just eat my eggs on garlic toast? YOU GUYS. Why don’t we always eat eggs on garlic toast? Why isn’t this a thing?
THIS IS THE BEST THING EVER.
Here’s what I did:
I use this recipe(ish) for english muffins.
I use a similar recipe to this video for scrambled eggs.
Then, since I was waiting for the toast to toast, I chopped up some cherry tomatoes, more garlic, chives, basil, and parsley from the garden, and mixed it with a little olive oil and balsamic to top off the eggs.
Because why not?
This is, by far, the most delicious thing that has ever been made from all the stuff I have on hand between the chickens and the garden. EGGS ON GARLIC TOAST, guys. I don’t even care what else you put on it… that’s the key.
I may never eat anything else again…