I feel like there are a lot of witty things to say about eggs, but other than forms of “egg-cellent” and “egg-citing”, I’m drawing a blank.
No matter, I’m really happy that I’m eating eggs again.
Other than insisting on a firm yolk, I’ll eat them any which way.
My extended family has been trying to talk me into getting chickens. When I was exclusively vegan, chickens absolutely didn’t make sense.
They still don’t make sense for us because I have 14 extra minutes each day and I choose to devote those minutes to showering and not cleaning up chicken…stuff. However, the fellow above may disagree with my line of thinking. Thankfully, Fearless Friend has chickens so we can live vicariously through them.
Grandma Marilyn has chickens too. She gave us some eggs. Can you tell the difference between the store bought eggs and the farm fresh eggs? Absolutely.
Anyway, it’s almost Easter and we have lots of eggs and I love eggs and so we made an egg casserole.
I used this recipe for Green Chili Egg Puff and I haven’t tried it yet, but I’ll let you know what we think.
And I don’t want to put all my eggs in one basket, but I’m guessing this dish will be the star of tomorrow’s family brunch.
I’ll be certain to make my way to the front of the line because, after all, the last one there is a rotten egg.
And now I have egg on my face…