Really Fresh Eggs for Breakfast

Chicken coop for free range hens. 

One of our neighbors has two flocks of chickens for laying eggs.

Hens graze during the day inside fence.

She was out of town recently and she invited us to go over and gather some of the eggs.  We went over on Sunday and her house sitter let the chicken out into their pen where they graze during the day.  Alice and I went to the nests and gathered the eggs.  There were nine in all---four from Saturday and five from Sunday.

Four fresh eggs in the nest.

Nine freshly laid eggs.

I can only remember once gathering eggs when I was a small child and my grandmother had some laying hens.  So this was a new experience and a fun one.

On Monday morning we ate four of the eggs.  The yolks were so bright yellow because the chickens are free range and eat a lot of plants during the day.

The yolks are so bright yellow.

I scrambled the eggs in a bit of butter---no  garnishes of any kind---just pure scrambled eggs

Scrambled eggs.

We enjoyed the eggs with some Lunenburg pudding (the nearest thing they have here that resembles liver mush) and a fresh blueberry muffin made by our friend Michealette.  What a good breakfast.

Ready to eat.

My younger son upon seeing some of the photos asked if we could have a chicken coop at our house in Raleigh.  We could of course---one of close neighbors does.  So he said we've got to make that happen.  So once I get back to Raleigh I my end up with my very own chicken coop in the backyard. 

Welcome Spring with Supper-time Eggs

Supper-time Eggs.

Dan and I like scrambled eggs, but we more often have them for supper than for breakfast--I call them our Supper-Time Eggs.  I thought this would make for a spring-like meal to officially usher in Spring. 

I used two whole eggs and two egg yolks.  The extra yolks make for creamier and more flavorful scrambled eggs and give the eggs a brighter yellow color. (Maggie gets the left over egg whites).  I usually add just a bit of milk or cream to the eggs before beating, and  I cook them slowly in the skillet with just a bit of olive oil.  A drizzle of basil pesto is just the right garnish, and a few spears of steamed fresh asparagus on the side suggest that indeed Spring has arrived.  I toasted some whole grain bread in the oven with the broiler setting and topped the toast with cream cheese with chives before serving.  We enjoyed our Supper-time Eggs!