Andouille Spinach and Egg Wraps

     I tried something new for My Daily Plate today. Thanks to friend Andy for turning me on to spinach wraps. Today's plate features a wholesome wrap made from a link of nitrate-free andouille sausage and two cage-free eggs. Add to the mix a baby portobello mushroom, half of a fresh jalapeno and 1/2 oz. smoked gruyere cheese, wrapped in a spinach wrap, and this became my favorite daily plate to date. Well, at least in recent memory!


 Andouille Spinach and Egg Wraps

     In ongoing discussion on photography matters: A necessary trip to Dallas today prevented me from going to collect items to help my photography along. So...today's picture uses the same techniques as the last few. Soon I hope to try some new techniques. I'll keep you posted.

Comments

  1. ShannonJuly 15, 2011 at 8:38 PM

    Where do you get your cage free eggs?

    ReplyDelete
  2. KeithJuly 15, 2011 at 9:06 PM

    Hi Shannon. I buy them from H.E.B. grocery store. They are the brown eggs and marked as cage free. Exactly what that means I don't know, but they are definitely much better tasting eggs than the other cheaper ones. Worth the price as far as I'm concerned.

    ReplyDelete
  3. ShannonJuly 16, 2011 at 8:52 PM

    I'll have to see if Kroger has some and try them out.

    ReplyDelete

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