Eggs with Fresh Parsley, Monterey Jack & Ham = Delicious

Fresh Italian Parsley, ready to chop and add
to my eggs.

One of my new favorite ways to cook eggs on the weekends is with fresh parsley.

Yesterday I snipped a couple sprigs of parsley from my deck, chopped it up and threw it in with scrambled eggs. I also added cubed monterey jack cheese and chopped deli ham. I seasoned the eggs with Lawry's Seasoned Salt.

Delicious!

I love fresh herbs. In fact, I'm planning to go out today and purchase a few more to fill in the empty slots on my deck.

As a related tip, I saw an episode of America's Test Kitchen where they made the "perfect" scrambled eggs. I have not followed their recipe perfectly, but their approach - cooked on lower temps, slowly, constantly moving the eggs around the pan - results in a delicious, fluffy and moist breakfast!

Four Herbs in One Planter

This weekend I planted my deck herbs – I put four plants in one rail planter. I followed a similar setup to when I planted my mesclun mix a couple of weeks ago. I love the idea of being able to fill my deck with edible color.

Last year I had a hard time with herbs. My basil did well, but everything else kind of petered out by the end of the summer. Looking forward to a much more robust season this year. I chose: two basil plants, oregano and parsley. In all the reading I did online, it's best to keep herbs that are grown in similar conditions together when you plant them all in the same container. I also love the idea of having a themed container - all herbs you can use in the same or related dishes!

I especially love later in the summer when I have fresh tomatoes and fresh basil. I stack them for an easy appetizer while we're grilling. Yum!

Here's how I planted my four plants in the deck rail planter this year: 

Deck planter, with rocks at the bottom to help with drainage.