Even when temperatures dip, farm staff are out every morning and night doing chores to keep our animals happy and fed through the winter. This is my favorite thing to make for breakfast after early morning chores, using ingredients we’ve stored from the gardens… and a little help from our laying hens.

WINTER FARMER’S BREAKFAST Serves 1 farmer, or 2 less hungry folks

4 small-medium potatoes 2 small beets
2 large carrots
4-5 kale leaves
1⁄2 onion
2 cloves garlic
4 tablespoons canola or olive oil Salt & pepper to taste
2 eggs

Preheat your oven to 375 degrees. Roughly chop potatoes, beets, and carrots into 1” cubes (I leave skins on, but wash and dry well). Toss these with the oil, salt and pepper, and spread on a lightly greased sheet pan. Roast in the oven about 20 minutes, until just barely soft, but not cooked through. Chop onion and mince garlic while those are cooking. After the
20 minutes, add the onion and garlic (they burn if added in the beginning), mix with a spatula. Let roast another 5-7 minutes, until onions are soft. Scoop all the veggies into a pile on the sheet pan. Tear and place kale leaves on top to make a sort of nest. Crack the eggs into the kale nest, put back in the oven just until the yolks are set (or longer if you don’t like a runny yolk). Eat with grated cheese, ketchup or hot sauce, some caffeine (or not), and you’re good to go for a day on the farm!

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