Eggs in Bells

My breakfast earlier this week of an Egg baked in a Tomato was an enormous hit over on facebook. Friend Frank sent me a picture of his attempt that looked so mouthwateringly good that I am awarding him a dozen of my eggs for his enthusiasm and job well done. Friend Larry reposted the whole recipe so his vegetarian kids would see it. I'm thrilled.

Breakfast today for me and my hubby may be as popular -we'll see. It is an adaptation of an Everyday Food Magazine recipe (The original can be found on page 69 of the June 2010 Issue #73). I think mine is just as good as theirs. What do you think?

Eggs in Bells!

(I cut only 3 slices out of a bell pepper for this dish and MS-EF cuts 4. This, believe it or not, makes a lot of difference (in my opinion) to the flavor of the dish. Also, I save the bell pepper tops and ends, chopped, to use in salad at lunch or in other dishes I make that day.) Around here, this serves 2.

1 red bell pepper cut into 3 rings

3 large eggs

2 green onions, chopped

1/2 -1 red chili pepper, chopped

1/2 an avocado, sliced -optional

3 slices of whole grain toast

dash olive oil

sea salt and freshly ground black pepper

Heat a griddle and put on a dab of olive oil. Lay the bell pepper rings on the hot griddle and sprinkle in some green onion and chili. Crack an egg into each ring, top with some more green onion and chili and season with salt and pepper. Cook 'til done turning once. Season again with salt and pepper and serve each on a piece of toast with avocado and the remainder of the onion and chili as garnish. Enjoy!

Eggs baked in Tomatoes

Breakfast today was one perfect egg, courtesy of my hen Rosemary, ( How do I know it was Rosemary? She's the only jumbo egg layer in my flock) baked in a glorious tomato that I harvested this morning. I have no idea what variety tomato this is since it volunteered itself just by my front door. Whatever variety it is, the fruit is enormous. I did not plant any beefsteak type tomatoes this year (and the tomatoes I did plant were pathetic failures!) I planted San Francisco Fogs which have medium sized fruits (or at least they were medium the year I got them to grow so well for me...) but this year they hemmed and hawed, spitting out sour, bitter little cherries that were good for nothing. At first I thought the plants were cherry tomatoes that were mismarked but now I think are just unhappy malcontents. I was going to tear the plants out, and enjoy doing it!

"Take that you ingrate!", I'd say. "After all I've done for you, water, feed, weed...this is how you repay me? You're outta here!"

But all of a sudden, sensing, I suppose, my mounting anger and their impending doom, they are growing again so I'll see if they "snap out of it" before I yank them.

Eggs baked in Tomatoes

An easy dish for one or for more- here's how:

All you will need is one beefsteak tomato and one large egg per person, freshly grated Parmesan cheese, ample freshly grated black pepper and fresh basil leaves. I like this because the only salt needed is already in the cheese and no oil or butter is necessary. Serve with toast. Preheat the oven to 425 degrees f.

1. Cut off the top of the tomato and scoop out the seeds and pulp. (I am saving these bits for my salad dressing at lunch)
2. Liberally pepper the inside of the tomato.
3. Crack in the egg.
4. Top with parmesan cheese.
5. Bake for 20-25 minutes.
6. Top with torn fresh basil leaves.

A couple months ago I had the opportunity to help my friend, Theresa Loe, during a TV shoot in her garden for the PBS gardening show called GROWING A GREENER WORLD. Have you seen it? I have, but not on my local PBS station since KPBS didn't buy this great show last year. (Tsk, Tsk, KPBS!) Your PBS station may not have bought it either, but never fear - www.growingagreenerworld.com posts complete episodes the day after they air nationwide for the rest of us to enjoy, learn and be inspired.

Early that day the cameraman asked if I could operate the third camera for them during the filming and I had a blast as" camera-girl" for a day.

My friend wasn't the only one on camera that day. Earlier in the year Theresa gave me a new chicken for my birthday (what a terrific friend!) and I named my new Buff Polish hen, Thyme. I live a couple hours away from my friend and due to our busy lives I haven't picked Thyme up yet and brought her to her new coop here at Edgehill Herb Farm, which meant Thyme was in the coop at my friend's house during the filming. Thyme is now a backup hen! A PBS extra chicken... When you see the episode, whether on TV or online, look for the blond hen in the coop that looks like Phyllis Diller - she's mine!

Soaps in a Hankie -New Gift Product

The latest item in the store is a two pack of soap wrapped in a vintage Hankie - freshly laundered and ironed (by yours truly) of course. Each hankie is unique...

This product joins our ever popular "3 soaps on a vintage saucer" gift set.

Handmade soap that is new and fresh combined with beautiful vintage items is recycling, repurposing, and redoing at its best. I say this calls for some rejoicing!

Hankie Soap Sets are $10.00 each

Vintage Saucer sets are $17.00 each

To order send an email to karen@edgehillherbfarm.com and we will send you an electronic order form...

Lavender-Herb of the Century

Lavender was the herb of the year back in 1999 but it has such a loyal following, such fanatical devotees that it should, in my opinion, be given the title Herb of the Century. Who's with me in this?

So that you all don't think I'm alone when I'm working here at the "farm", I thought I'd give you some behind the scenes from yesterday's new merchandise shoot. Her name is Parsley. She is the official shop kitty. This October 1st she will be 10 years old. Right now, as I type this she is sleeping against my elbow on top of my briefcase. Wherever I go she goes... Kinda, sorta like I am Naomi to her Ruth as in the Old Testament. Nice Sunday allusion. She brings me presents. Not so nice Sunday allusion... So, as I made a batch of Double-Mint Oliver Soap today I had this little girl to cheer me on. You all don't have to worry about me being alone.

Just arrived!

4 new copies of Jane Brocket's fabulous book,

The Gentle Art of Domesticity - Stitching, Baking, Nature, Art and the Comforts of Home

are in stock at Edgehill Herb Farm.

SRP (suggested retail price) $35.00 but our price is only $19.50 each. Wow!

This hardcover book by British author and blogger, Jane Brocket, is one of my all-time favorite books. Hence, why I have now stocked 4 copies. This is one of those books that I wish I had written.

Jane Brocket is a renown wine expert, art connoisseur, wife, mother, author, avid reader, expert quilter, knitting, crochet and embroidery enthusiast, cook, gardener, photographer, world traveller, blogger and more. All of which she combines with a relaxed sensibility, unique point of view and wonderful personal style in her everyday work life, family life and home keeping - In this book, Jane presents all this and more "with wit and articulation" according to famed textile designer Kaffe Fassett.

To order a copy from Karen England's Edgehill Herb Farm just email me!

karen@edgehillherbfarm.com

Then, in return, I will send you a secure invoice that you will use to fill in all your payment preferences, shipping info., etc...