- Man, I haven't had a proper breakfast in weeks here.
I'm gonna do a little foraging at the homestead here
before Kevin finds out.
Couple of little Sungolds, little tasty treats,
never hurt anyone.
Pretty good.
- Um, Jacques.
If you wanted breakfast,
you know daddy tomato's got a bounty right here.
All you have to do is ask.
Today, it's the Breakfast Bois.
(raucous music)
Today, we're doing the inaugural breakfast
cooking episode here on the homestead
because we've unlocked a new creation, the epic eggs.
So I'm gonna put the tomatoes down actually,
I'll hand those to you Jacques.
- I might take a snack.
- Take a look, look right there.
Every day, there's now four in the exact same egg hutch.
I've learned, you don't put eggs in your pocket.
I didn't learn by breaking them, fortunately,
but enough of you told me.
I think we need a couple more little, juicy delectable...
- A little veg. - A little veg.
So why don't we head on over to the pepper patch?
- Let's do it.
- All right, here we are in...
- Ooh, it's looking good over here.
- The pepper patch.
Yeah, this one is looking really strong.
The Shishitos, it's been difficult to harvest them all
'cause there's just so many.
- Is that Sugar Rush Peach?
- That's Sugar Rush Peach, which I'm afraid to eat.
'Cause it's supposed to be quite hot, right?
- That's prolific.
- It's one of the more hot ones
in the world, right? - I think it's like a medium.
No, I think it's like a medium one.
- One of the peppers that most people, honestly,
don't grow, a bell.
Wait, there's a spider on that.
And I'll take a few Shishitos, I have a bunch.
I would venture to say I've probably gotten close to 500.
- Yeah, I know, same.
So this is a variety called Takara,
is the one that we tried this year.
And it seems to be doing quite well.
- All right, we got a couple Shishitos.
- Woo.
- I'll raid the pantry for a couple specialty ingredients.
And then, it's time to go to the Blackstone.
Here we go, guys.
This is one of the things I'm most excited about
now that we have the protein from the eggs.
We actually have a little bit more protein
that I'm gonna show you in a second.
But, what do we have here?
We have tomatoes.
We have a bell.
We have Shishitos, actually a little harvest from earlier.
- A lot of Shishitos. - Quite a few more Shishitos.
Why don't we start?
So I'm gonna chop up, you know what?
I'll get some fresh strawbs going.
These are Seascapes.
I'll get these going.
The beauty is all the scraps get composted,
or go straight to the chickens.
- Yeah, that's really one of the fun things
about having a garden with either a compost system,
or with the chickens,
is that it feels better picking through waste like that.
- Yeah.
And you can be a little bit less precious
about trying to preserve something.
Like if I think a strawberry,
if I don't wanna eat it, that's fine.
- Yeah, don't have to feel guilty about it.
- I don't feel bad, yeah.
They'll eat it.
See how it tastes.
This is the late July Seascapes.
Should still be pretty good.
- Wow, it's really good. - Is it?
- Yeah.
I really need to up my strawberry game.
That's what I'm learning here right now.
For me, that's like more than I've had all year.
And this is just like another day for you.
- Another day in the life.
Another day in the life, what can I say?
You wanna crack those eggs up?
- Sure.
- What do you do with all your shells, Jacques?
- So we save them.
And then once we have a decent pile
we'll actually bake them a little bit
to dry them off and sanitize them.
And then we crumble 'em up and give it back to the chickens.
- What's your feeling on the necessity of baking?
Do you think it matters that much?
- It probably doesn't matter, but it's like,
for us it's like, we leave the eggs there for a while.
Before we get enough shells to crush up.
So I'm like, if they're sitting on the counter
for like two weeks, by that point
I feel like I might as well bake 'em.
But if it's like only, if it's today,
I could just give 'em to it right now.
- So you think it's worse,
it's potentially more pathogenic
the longer you let them sit?
- Yeah, just 'cause it's like,
at that point it could start getting mold or something.
- [Kevin] Talk to me about the yolk.
The yolk are still pretty bright yellow.
- [Jacques] That one's nice.
- Well, their feed has been varied more
since they've got the mealworms from Grubblies.
- [Jacques] Oh yeah, they love those.
- They love those.
And then obviously they're getting
some of these scraps and stuff too.
On goes the Blackstone, guys,
this my favorite new little pickup that I made.
I have long dreamed of an outdoor griddle.
Or just being a short order cook.
I've had a weird fantasy about being a short order cook.
So this is my way to live that fantasy out,
which I'm very stoked about.
So, we've got the eggs going, I'm thinking scrambied.
Or whipped up, and then we could do like omelet style.
- But wait, are we missing something here?
- You're right, we are missing something.
- I think there's a secret ingredient.
- Why don't we have that secret ingredient?
Bacon.
(both laughing)
You can't have a breakfast without bacon,
at least in my opinion.
So this is-- - It looks like
some thick cut bacon there.
- It's thick cut.
This is applewood smoked uncured bacon.
It is from ButcherBox, who is the sponsor of this video.
But you'll hear a little more about that later.
Right now, we need to let the Blackstone get hot,
set the bacon aside.
How about we whip those eggs up,
and I will chop some Shishitos
into like rings, I'm thinking.
You could just do blistered Shishitos,
which is my personal favorite preparation.
But I think if we're working it into
some sort of egg scramble type thing.
- It's a good flavor just cut up anyway.
- It's better to do rings, probably.
- Do you want me to scramble those?
- Give it that little touch.
Okay, we're gonna throw the bacon on,
like Jacques said, to get the oil.
Why not use the bacon fat?
- [Both] Ooh.
- That sizzle? - That griddle sizzle.
- [Jacques] That dirty sizzle.
- Ooh.
And what I love about this, dude, is it's just open space.
I don't have to worry about
cramming it in the pan or whatever.
- [Jacques] Yep, and you don't care
if it sprays a little bit.
- I don't care.
What do I care?
- I could smell the smoke, like that applewood.
It smells really good. - It smells really nice.
Well, I started thinking, I was like,
why wouldn't I get one of these for meal prepping here?
You know that like me cooking,
I'm trying to get back into it more.
- Totally.
- Why not cook a million things at once?
It's just a great way to do it.
How's that bottom?
Oh!
A little griddle cake action.
Can you imagine griddle cakes on this bad boy?
- Like an actual griddle with an actual griddle cake on it?
- [Kevin] So the only thing not homegrown here is the bacon.
- Oh yeah.
- If you think about it. - That's crazy.
- Even the herbs are fully homegrown.
- [Jacques] That's a good feeling.
- Which is, this is the point in life
we've been trying to get to for a long time, guys.
Okay, the bacon looks like it's in a spot
where I can let it rest.
So we'll take it off.
We'll put it right here. I love when you take it off
and then it just kind of crisps up after the fact.
It kind of shrinks up.
And then, let's be honest,
I don't feel that bad about taking some of that grease off
with the paper towel.
- Ooh, that looks good.
- That bacon's looking good.
We'll give it a couple minutes to chill out.
So the peppers are gonna go on,
and the onions are gonna go on.
And then we'll do, oh, look at the seeds.
When the seeds get hit with the oil, they fly into the air.
That's so funny.
This is where little griddle master,
little griddle master K comes in.
- Can you make a little volcano?
- I could.
While I'm grilling up these vegetables,
I wanted to chat with you about ButcherBox,
who's a sponsor of the video.
They provided the bacon,
as well as a bunch of other delicious meats.
I grow everything that I eat, for the most part,
if it's a vegetable.
And now with the addition of the eggs, all of the protein
and fat I could desire is coming from my epic hens.
But I still do eat meat,
and that's something that,
even though I have a decent amount of space,
I can't be growing my own goats and cows here.
So I have to find a way to source it.
And that's where ButcherBox comes in.
They source extremely high quality meat.
If we're talking about beef, for example,
it's grass fed, grass finished.
Let's give it a little taste test here.
That's pretty good.
Uncured, smoked bacon. - Very good.
- So the welfare and the quality of the animal
is taken care of, and then it comes right to your door.
You can choose all sorts of different packages,
or even build your own if you want to.
And the best part is, if you sign up with the link
in the description, you're gonna get two free lobster tails
and two free rib eye in your first box.
Which I believe is like a $35 value, somewhere around there.
- Sounds like it. - So, pretty gnarly.
Sign up in the link in the description.
Thanks to ButcherBox for sponsoring this video,
and for allowing Jacques
to have his first breakfast in months.
- It's been a long time
Ready for that garlic?
- Throw that garlic on there.
And the herbs, yeah.
We'll do that.
You ready for this moment?
- [Both] Ooh!
- [Jacques] I like that.
- The only problem, is you gotta make sure
it doesn't run to the edge.
- [Jacques] It doesn't escape.
- [Kevin] Okay, there we go.
- Now you have to throw that all in there.
- Throw this on.
- [Jacques] I'm getting hungry,
I'm getting hungry. - Little bit of that.
Little bit of this.
- [Jacques] I like what I see.
- It's gonna be a little bit of a,
this is a postmodern omelet here,
with the shape that I just created.
I'm not sure I'm that proud of it.
- [Jacques] Free form.
- [Kevin] Okay, I gotta flip this somehow.
- [Jacques] No hesitation.
Oops.
That's pretty good.
- That's pretty good.
I missed one here.
There we go.
I feel like the only problem I could see
with the omelet on the Blackstone is
you get this sort of mottled,
like you get a lot of the grits and stuff from this, right?
For the strawberries, I got a very special treat for you.
So I'll come out with that.
And I'll be right back.
- What do you guys think, should I,
a little swap here or?
(jaunty music)
- Oh Poppy, someone's coming at you with coconut whip.
What's this?
- It's the bonus.
Do you want all of it? - Yeah.
This is a hearty breakfast.
We got a long day of creating incredible gardens.
Little bit of, it's coconut whip.
All right, shall we dine by the pond?
- If you're gonna ask, like let's just do it.
- Ooh, I almost dropped the whole thing.
- That was a good catch. - All right, let's go.
All right, Jacques.
- The Breakfast Bois. - The Breakfast Bois.
On their thrones.
So what are you gonna try first?
- I was looking at the strawberries, honestly.
- I'm gonna do a little strawberries soiree here.
- Soiree.
- Ooh, the Seascapes when they're riper,
more ripe, very sweet.
- It's like a strawberry shortcake right here.
- That coconut whip, nice touch.
Let's see what I did on this omelet.
- Yeah, let's see what happened here.
- Let's hope it doesn't taste absolutely atrocious.
That's actually pretty good.
- Honestly, the Shishitos in there are really good.
- Really good.
- Really, really good.
- With the bacon fat instead of mostly butter, you know?
- Right.
- Ooh, that's dangerous.
- Get some of that dangerous bacon in there.
- Are you gonna throw one in?
- I'm gonna use it as a scoop.
- A little surgery? - Little bite.
Mm.
- We do get the question all the time
of what do you do with everything you grow?
Well, this is some of what we do with it.
And I will confess, we do grow stuff sometimes
that we don't or can't use, because we're growing it
past the point to showcase something for a video.
So that stuff gets composted.
We just set up about twice a month donation program
to our local neighbors here.
So it's fresh food that goes straight to a food pantry
and gets deployed right into someone's home.
And then, of course, we eat a lot of it here.
And I have to say, like with the addition of the eggs,
I've started making pasta, started making more omelets,
all sorts of different things.
- It's just way more fun to, for me,
I love going out in the garden, looking around,
and being like, what do I even have to eat right now?
And whatever I could find, that's what dinner is.
- Uh oh.
- Somebody smells a little bacon and eggs.
- You want some bacon?
See if she eats it.
- [Jacques] Oh yeah.
- Even Babka likes ButcherBox bacon.
(both laughing)
Thanks for watching, guys.
Like I said, ButcherBox is a sponsor.
If you want the two free rib eyes
and two lobster tails on your first box.
It's honestly extremely high quality meat.
I have to say, if you look at how meat's produced,
by the animal, like chicken, pork, beef,
and what actually matters as far as
the metrics of its care,
they go quite, quite high on that scale.
So check out the link in the description. Until next time.
Good luck in the garden and keep on growing.
- The bacon's great.
Mm!
- That crunch? - Mm hm.
- [Kevin] Who wants some bacon?