Great Edibles Recipes: Farm Fresh Scrambled Eggs

Who among us doesn’t enjoy good munchies? Cannabis Cuisine is not just food made with cannabis, but also great epicurean treats for the tongue made more potent by being stoned.

As a former chef, I can speak with authority when I say that many of the most talented chefs I have learned from and worked with have also been accomplished pot heads.

Today’s munchies magnificence is something that I made the other night when baked: Farm Fresh Scrambled Eggs.

As a caveat, I do have to say that the eggs came from my dad’s farm, so their quality is hard to duplicate, but the recipe will be good with store-bought eggs as well.

Here’s What You Need:

(Recipe is for one serving, multiply accordingly for more)

• 2 eggs
• 1 tablespoon milk/cream/plain yogurt
• 1/4 cup diced red onion
• 1/4 cup diced tomatoes
• 1-2 tsp minced garlic
• 1/3 cup shredded cheese (I used mozzarella in the photo, but a good cheddar, gouda, gorgonzola or your own favorite will taste amazing too!)
• A little butter for sautéing (here you can use cannabutter, olive oil or cannabis infused oil to put a little weed directly into the food, however you will taste a little bud in your eggs)
• Salt and Pepper (add to personal taste)
• Tobasco sauce

How to Make Farm Fresh Scrambled Eggs:

Heat a non-stick saute pan on medium high heat until you can feel the heat coming off the pan.

While pan is heating, crack the eggs into a bowl, add the milk, and whip together with a fork until well blended.

Melt your butter or heat the oil.  If using butter, let it get frothy then slightly golden brown.  If using oil, heat it until it becomes less viscous and spreads easily across the pan.   Add the onions, saute until slightly translucent and browned.  Add garlic, but only cook it for about 30-45 seconds, until it softens and slightly browns.

Remove the onions and garlic from the pan, add a little more butter/oil if there isn’t much left in the pan. Pour eggs into the pan, allow to cook until the edges start to simmer, using a heat-resistant rubber spatula (or anything really, just not made of metal or it will ruin your pan) push the edges of the eggs toward the center of the pan, once the eggs are no longer sticking to the pan, but still raw on top, add the tomatoes and cheese, salt and pepper. Continue to fold the cooked eggs into the uncooked eggs until the cheese is melted and eggs are cooked to your preference.

Plate and serve! Add Tobasco if you like a little kick.

Check out other posts from Weedist’s Great Edibles Recipes series!