Fumbling Toward Culinary Talent: Spicy Canadian Scrambled Eggs

I'm growing four different kinds of hot peppers in my garden this summer: Anaheim, New Mexico Big Jim, Serrano Del Sol, and Cayenne. Since I had a Cayenne fully ripened this morning, I decided to make use of it with some leftover Canadian bacon from when we made pizza the other night.

Ingredients:

3 eggs beaten and a smidge of milk mixed in

2 slices of Canadian bacon

1 large cayenne pepper, chopped into thin medallions

4 shallots, chopped coarsely

1 small bell pepper, chopped coarsely

Shredded cheese of your liking

Salt and pepper to taste

Cook the pepper, shallots, and the bell pepper in a skillet with olive oil. Once they've softened, drop in the Canadian bacon for a minute to soak up the aromatics. Then put in the eggs, scramble them as you usually would, and put in the shredded cheese during the last minute of cooking.

If you need a rationalization for eating cayenne pepper (but why would you?), check out the following article about the health benefits of Cayenne pepper. Click HERE for that.

I'd like to see some peer-reviewed articles about the benefits of cayenne, however.

As a librarian said once to one of my classes as she did an orientation, "Any fool can have a website, and many do."