Earlier today, in our companion post, you can see what the WEST cooked up for the Breakfast Challenge. To add to that, here are what the EAST recappers cooked this week for the Dark Days Challenge.
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I (Emily from Sincerely, Emily) kept my breakfast Challenge meal pretty simple this week. Eggs are what I usually eat for breakfast, so this is a true glimpse at a normal breakfast, for me, in our house.
I have a new local egg source that is a lot closer to me. The other eggs I was getting were also good (and local) but I am happy to find an individual a lot closer to me. That puts a big smile on my face.
I also used some chard from the garden and some caramelized onions from the freezer that came from the garden last spring. Using some left over pork and some local cheese, this omelet was a perfect breakfast. I am methodically trying to use things out of the freezer to make space for things that we will be harvesting in the next few months. I want to make sure there is adequate space and I always have a tendency to “save” things when I really need to be defrosting and eating them.
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What is your “normal” breakfast?
Not Dabbling In Normal 
oops! I missed the breakfast challenge…I’m making mine this morning (fresh venison tenderloin, eggs, and greens).
Your breakfast looks wonderful.
Hi Susan – you didn’t miss the Breakfast Theme. The deadline for the EAST is due this coming Wednesday. Then the recap will be next Sunday.
Yum! My normal breakfast is eggs and potatoes, and the fun during the Challenge was mixing other veggies in with the eggs. Like you, I tend to save things in the freezer, and I need to use up a lot of the peppers to make room for the ones I’ll be harvesting in a few months. I think making french toast or pancakes or oatmeal would have been difficult for me during the Challenge because of the issue in finding local flour, grains, sugar. etc. Did you caramelize the onions before you froze them?
Hi Bumble Lush – Your eggs and potatoes sound great. Eggs are an easy ingredient to be able to add so many other things – veggies, meat, legumes. I think we will be having some black beans in our this morning (not local but need to use them up.) along with frozen garden peppers.
Yes, I caramelized the onions before I froze them. It has been so nice to just pull out a packet. They thaw quite quickly and it was worth the time spent last summer to caramelize them.Right now we have lots of fresh green onions to use and I am using those all the time in other meals, but I really wanted the flavor of the caramelized onions with this omelet.