I set out a goal this year to learn how to grow my own organic vegetables.  I had some limited experience of various success before  growing herbs and edible  goodies at my home but I had never taken on my own plot at a community garden.

What started out as bare soil has now grown into an abundance of nutritious veggies.  Kale, mixed salad greens, heirloom beets, baby turnips, icicle radishes, green onion, fennel and carrots have been born of tiny seeds and nurtured into wholesome produce that I’ve been happily using in my everyday meals.  While I was a believer in organic farming before, I am now more than ever dedicated to it now.

Learning to garden has taught me so much. Not only the hands-on skill to manage a working farm plot but I’ve learned to appreciate where our food comes from and the amount of love and energy needed to create it.   Gardening has also taught me patience: that good food takes time and love.  There’s just an amazing sense of satisfaction being able to harvest food I grew with my bare hands, just minutes before cooking and sharing it with friends and family.

My interest in cooking has been awakened through farming my own produce.  I’m eating healthier and more veggies than ever.  I  purchased Kale only for Kale chips before but now that I’ve grow it and discovered this Kale Pesto recipe, I can’t stop eating it!

Home Made Egg and Bacon English Muffin

Yes it’s indulgent, and no you don’t want to have these every other day (although you’ll want to).  Super high protein and high in fat but oh-so-good.  Make sure you get only the best bacon (sodium nitrate free) and organic, free range eggs.   And timing is everything on this  recipe.   You want perfect cooked eggs, crispy bacon and melty cheese on your toasted english muffin so don’t leave it unattended!

Home Made Egg and Bacon English Muffin

Ingredients:

English muffin (extra crispy for me)

Unsalted Butter softened

1 Slice of best bacon you can get

1 Organic, free-range egg

Thinly sliced cheddar cheese

Optional: Worcester or Hot Sauce.  Special Equipment: An egg ring is nice but I don’t use one.  A timer is helpful for your egg.

Steps:

1. Preheat your oven to the broiler setting and make sure rack is on the highest level.

2. Melt some butter into a non-stick frying pan on Medium Low to Medium, watching it so it doesn’t burn.

3. Slice your muffins in half and butter them.   Stick them into the oven on the highest rack.

4. Crack an egg into a bowl.  Butter should be warming up nicely in the pan. When it’s starting to bubble, put your egg in.  Put your timer on for 2 minutes.  If you’re using an egg ring, put your ring into the pan and then your egg inside the ring.

5. Slice your cheese and check on your English muffins.  When they start to get a bit crispy (but not too browned), put the slices of cheese on. You can either put them on both parts of the muffins or just one side and continue to toast.

6. When your 2 minutes is up, put your bacon into the pan.  You might want to put it in sooner if you prefer your eggs more well cooked.  Also depends on the thickness of the bacon.  Check at this point if you want to flip your egg.  You can tell if it’s flippable if your spatula can get it to come off the pan.  If you like your bottom of the egg crispy, leave it a bit longer.

7.  Check on your muffins again. The cheese should be melted and muffins toasted. Take them out when you think they’re done.

8.  If you like your egg runny, it’s probably done now.  Or cook until desired doneness.  You can also prick the egg yolk with the tip of a knife or a skewer if you want it to run through your egg.  When the egg is done, place it on your muffin bottom.  Add your optional sauce (a few drops).

9.  Finish off with flipping your bacon and dry off with paper towels.  Place on top of the egg and then your other muffin top.

10.  Serve with tea or coffee and a few napkins as it can get messy!