Egg and cheese rarebit on millet bread toast with wild blueberries
This time of year homesteaders often have a glut of eggs. This recipe will help with that.
What I liked about this recipe is that most of it came from the farm or very locally. I grew the paprika, made the celery salt, our eggs, made the butter, picked the blueberries.
Ingredients:
9 eggs
9 oz. grated cheddar or cheese of your choice
2 tbsp. butter
¾ cup whole raw milk
1 tsp. celery salt
pepper
¼ tsp. paprika
Method:
In a medium bowl, beat the eggs until well beaten. Add the milk, celery salt, pepper and paprika to the eggs.
In a large double boiler, melt the butter and add the cheddar cheese to melt. When the cheese is melted add the egg mixture.
Cheese and egg melted together
Nearly finished, needs to be a bit fluffier
Stir constantly until all egg is cooked, scraping the sides of the pan frequently, and the mixture is light and fluffy and well blended.
Serve over brown rice, toast, in a pita or tortilla, or other grain.