It was time to pay the piper for all the dancing they had been doing- loud early morning complaining, extensive damage to the grass, demanding to be fed all the time, pooping all over the place. No, the Involuntary Tasting Panel hadn’t lost its collective mind and gone feral (give it a couple more months). Instead, it was the backyard hens who necessarily should contribute to this unprecedented chili streak we have going. I was surprised when the opportunity came today.
Mix in a pot:
– 1 C mild salsa
– 1T chili powder
– ½ t cumin
– ½ t garlic powder
Simmer on low for 20 minutes.
While the chili sauce is seasoning, fry in a pan:
– 5 eggs (from backyard hens)
– 5 oz Canadian Bacon
Cut the cooked eggs and Canadian bacon into strips.
Warm in a microwave:
– 5 corn tortillas.
-Lay strips of egg and Canadian Bacon on corn tortilla
-Top with chili sauce.
-Top with shredded mozzarella cheese
Four egg days are rare as a blue moon when you keep older hens. It is always exciting to find 4 in the nest box. Upon seeing 4 fresh, colorful eggs I’ve been known to sound a very enlivened (and highly audible) alert (thus likely scaring the hens into not laying for a few days). The chili itself was terrific and easy to prepare. In a way, this became a mottled chili huevos rancheros. The modular nature of the preparation allows the diner to tempt fate and seek adventurous flavors (think lime or habanero or habanero lime). Myself, I’d have really liked some fresh cilantro. Our guinea pigs, notorious for their mecriless and insatiable appetite for cilantro, consumed all we had. ‘Guess they need to pony up for the next chili.