It was getting pretty close to noon and my wife was busy and I couldn’t talk any of my girls into making me lunch so I pouted and went unfed for another hour.
Then I decided to end 2011 right and make myself the epic Barnyard Special. I invented this dish and the name, BTW.
Here’s how I did it, in all it’s glory:
The Barnyard Special
First you will need the following ingredients from about any ole barnyard:
a little milk
some boneless turkey slices
some boneless ham slices
5 eggs, unless you have to start over and only have 4 left
one fresh green onion
not so much black pepper
Lowery’s Seasoning Salt
First thing ya do is crack all 5 eggs into a skillet. Throw away the shells. Turn the burner on about medium. The add a little skim milk. Mix it all together. Now add a little black pepper…
Ok, here’s where things started to go oh so wrong. The lid came off the pepper shaker.
Don’t dump the heavily peppered eggs into the trash, dump the eggs into the garbage disposal. Start over. I used 4 eggs this time. I kinda wasn’t as hungry as I thought.
Hmm. I think before I turn the burner on I should cut the other ingredients. So back up and don’t do the other steps yet.
A few comments on the ingredients. Turkey is good for you. Add that. Ham is not, but it’s salty and that tastes good, add that. What about onions? I love onions but I don’t like to add them to eggs. They tend to overpower the mildness of the eggs. I use a crisp fresh green onion instead. And Pepper Jack cheese is awesome right now. Add that.
Also, I don’t use any table salt. Don’t need it (see ham comment above). However, I did add a little Lowery’s season salt. That gives it a nice interesting favor. I guess I did add salt, so ya.
There. Looking good as it should.
Ok, when things start heating up make sure you simply push the eggs across the skillet with a plastic utencil thingy. Don’t use a metal one. If you started by using a metal one put it in the sink with the other stuff you shouldn’t have used.
Awesome. Just like that.
Now when the eggs get nice and clumpy add in the other barnyard ingredients.
STOP! Don’t add the cheese yet. No.
Gotta get the eggs pretty much close to done. Otherwise you will keep asking your wife, “is it done, is it done? And she’ll say, “I can’t tell because you added the cheese too early and I’ll say, “huh?” And she’ll say, “I can’t tell if the eggs are done because the melted cheese looks like raw eggs.” I say, “oh, good point.”
Ok, so here I decide to add some other kind of cheese, it was in the fridge and we use it for mexican food. Not sure what kind. Let’s call it yellow cheese.
Just look at this beautiful presentation. I’d so do this live on Good Morning America if they asked me.
And it tasted sooo good.
BTW, wanna know how I made these awesome screen shots with titles? I used Skitch.
“The Barnyard Special™” is a trademark of Zipop.com. All rights reserved. But you can totes use it if you want.