Simple Egg Chevre Scramble

I brought home my CSA veggies and the weekly share of 12 eggs, but had 12 eggs still in my fridge since we had been away the week before. This was an overload of eggs, so our only solution was to have eggs for dinner.

This is a simple dish: Eggs scrambled with sauteed red onions and Haystack Mountain Boulder Chevre, served with sauteed turnip greens and sliced tomato, drizzled with balsamic vinegar and a little olive oil.

Took 20 minutes, I think. I’m used to taking a lot longer in the kitchen than that! But, they starts in this meal are the farm eggs from Ollin Farms. Their color is so brilliantly golden, you’d think I added saffron threads. But no, it is au naturale.