Eggs are a near ideal source of protein, so egg recipes are a popular favorite around here -- for breakfast, lunch and dinner. And there's nothing quite finer than organic, free-range eggs especially from local, small-scale producers. They're marvelously varied in color, shape, size and FLAVOR!
Cornucopia's Organic Egg Report and Scorecard can help guide those navigating organic egg brands found nationally and locally. But the real coup is finding your own local egg producer where you can get to know your layers and enjoy the freshest eggs around. And when you do, you'll absolutely want to keep a few perfectly boiled up for a quick breakfast pick or healthy snack. But hear me when I implore you to follow these essential instructions for boiling up your farm fresh eggs from Granny Annie -- huzzah indeed! Annie's instructions have been a saving grace for not losing chunks of our little delicacies in what otherwise can be a quite tedious and disappointing peeling process.
A super-spiced egg dish favorite that's perfect for brunch or dinner. The original dish is made with tomatoes and is delicious, but the roasted red peppers really kick it up and deepen the flavors. It's a highly seasoned dish that's always a crowd pleaser and one of our all time favorite egg recipes. We like to serve ours over creamy grits.
Another nourishing dish from my better half's culinary heritage with a few twists of our own.
An old-world egg recipe, parts tortilla, omelette, frittata and quiche -- lightened up a notch, but still a simple comfort food favorite. Makes a lovely brunch dish or light supper. Particularly spectacular in spring with super fresh peas, in-season Vidalias, just-dug potatoes and served with sliced strawberries and mixed salad greens.