Breakfast this morning was courtesy of our chickens and our garden.
Our Buff Orpington started laying this last week.
We gathered six tiny eggs from her, and decided that might be enough to feed all of us, so we cooked them up this morning.
Then we got our first Hamson tomato, and diced it to add to the eggs. I scrambled the eggs, added a little salt and pepper, and then added the tomatoes. The juice from the tomatoes made the eggs cook for longer, but, also, kept them moist.
The scrambled eggs with tomatoes were delicious. We ate every bit of it.