Spring is for new beginnings, fresh young sprouts and leaves...and eggs. Chickens are at their most active in the spring and eggs are abundant. As are ducks. If you've never had a duck egg, you're in for a treat. They're bigger than chicken eggs, with a bigger, richer yolk and thicker whites. They're perfect in egg dishes--quiches, stratas, bread puddings, and custards. Here is a round-up of our dishes to celebrate good eggs, duck or chicken.
Dutch Baby for Breakfast or Dinner
When the cupboards are bare and you're too tired to order out, this puffy pancake is just the thing. Eggs, flour, sugar, and butter are all you need. And a hot oven proof skillet. Whisk in 1/2 cup...
Overnight Cheese Strata with Bacon Jam
Don't know about you, but I buy baguettes with great intentions, only to find them stale 4 days later. No worries. Even if your baguette is rock hard, you can bring it back to life in this easy strata...
Farm Fresh Frittata
Sweet potatoes and arugula bring great flavor to this easy-to-make frittata. Serve with salad for a delicious lunch.
Easy Holiday Ham and Eggs
This recipe is from friend and blogger Matt Robinson, the other half to food blogger, Naomi Robinson. Together they make beautiful food (and babies, I might add), in Orange County, California. Naomi...
Pasta Carbonara with Farm Eggs
Chef Matt Farley's classic dish at The Southern: Linguine in brown butter with bacon lardons, pine nuts, goat cheese and Willow Farm eggs.
