Farmers Eggs #CooktheBooksClub

Our April-May Cook the Books Book Club selection is  Burnt Toast Makes You Sing Good: A Memoir with Recipes from an American Family by Kathleen Flinn.  I'd read Ms. Flinn's book The Sharper Your Knife The Less You Cry as a recommendation from my husband.  He often chooses great books! I loved Burnt Toast as it is a wonderful set of small moment stories, the kind of stories I had my students write as a teacher.  As a child growing up in the 70s myself, I could easily relate to her 70s memories. Hardworking parents who believed in hardworking children!  This family history is "peppered" with memories and family favorite recipes.

What I loved about this book is that it did for me what comfort foods do:  it put me in a wonderful place, feeling good from tip to toe.  If there is such a genre of comfort books, this would be in it!   Her parents were such a steady influence on her and her siblings.  As a midwestern girl myself, I could easily place myself in her setting.  Canning, making do, stretching, eating what was in season was the same pattern in my family.  My grandmothers were excellent cooks and took advantage of when there was plenty.  There were belly laughs and tears in this book. 
I chose to recreate Ms. Flinn's Farmers Eggs recipes because, as she said, every family had their version. She was right and here is ours:

Farmers Eggs

by Our Good Life
  • 2 T vegetable oil
  • 1 large onion, chopped
  • Green, Red, or Yellow bell pepper, chopped
  • 2 cups of cooked potatoes, cut into bite sized pieces
  • salt and pepper
  • 4 eggs
  • 1 c shredded cheddar cheese
Heat oil in a large skillet. Add onion and peppers and cook until browned. Add in potatoes and salt and pepper them. Cook until potatoes begin to brown. Make a well in the middle of the potatoes and onion. Crack eggs into the center. Salt and pepper. Let eggs cook a bit, then break the yolks and stir into the potatoes and onions. Don't stir a lot, let eggs retain their yellow and white. Cook until eggs are of desired doneness. Sprinkle cheese on top. Let melt. Serve hot.
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Serve with a little sriracha sauce and a bacon corn muffin.

Linked to Life is Lovely #10.
Terri Steffes
Terri Steffes

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