Bandicooted spuds fresh from the greenhouse garden, nasturtium leaves and flowers, dandelion greens and flowers (weeds), rainbow chard, oregano, radishes, spring onions, mint and leeks, all from my garden!
The leeks were a bit woody sadly but I used what we could, the rest was all diced up small (aside from the spuds and mint), added 4 of the eggs from the day before, some milk, salt and pepper (3 of the 4 imported ingredients) and made scrambled eggs.
The spuds were boiled up whole, tipped into a bowl with a little olive oil (the other imported ingredient) and the mint was thrown in whole on top, covered with a towel and left to steam away to itself.
It was all served up and even Jasper said it was “deee-LICIOUS!” 😀
Nothing fresher than breakfast that was growing a mere 30 minutes before. 🙂