My mom and I spent the morning daydreaming about the pumpkin patch I plan on having someday. Up until few months ago, my dream included a modest farm in New England. The kids and I would grow the pumpkins, sell them, and maybe make pies to sell in our small country store. Oh, and in that dream is a Golden Retriever. My five-year-old won’t let me budge from that part of the dream.
But recently, this little vision of a pumpkin patch is starting to spill in every direction, and i must say one of the catalysts is the group of fresh eggs the neighbor children sell me every week. Certainly, a few chickens near my pumpkin patch would be a welcome addition—I’ll certainly need the eggs if I’m to be baking all that pumpkin pie.
Mostly, though, I just find eggs utterly fascinating. Though more fragile than the most delicate china, when turned on end, an egg’s two natural arches can support surprising amounts of force.
I love them, of course, for their endless kitchen uses, not to mention their rumored beauty uses I’m still afraid to try. But I also love them for how they played a key role in the invention of duplicatable photographs.
As this is Friday, and we try to talk about power foods, let me enlighten you on some of the other reasons to love eggs. They are an excellent—not to mention inexpensive—source of protein, and they’re rich in B vitamins, selenium, and iodine.
Whenever the neighbor kids bring me blue eggs, I start plotting immediately what I can make with them, and how I should photograph them. I had been ogling for some time over a photograph of eggs and toast in a donna hay magazine(issue 51, page 126), and couldn’t make anything with those blue eggs until I had tried something like hers. I recreated my eggs dish with big slices of rustic toast spread with goat cheese, drizzled in olive oil, and topped with bright centered soft boiled eggs, flowing onto the plate.
What do you love about eggs? What is your favorite thing to make with them?
eggs and toast
2 extremely fresh eggs
2 thick slices rustic bread, toasted
1 ounce goat cheese
salt and pepper
Place eggs in a saucepan and cover with cold water. Bring the water to a boil, cover, remove from heat, and let sit for 4 minutes. Run under cool water until cool enough to handle. Arrange all other items on a plate as you please. To open the eggs, either crack and peel them very carefully, so as not to disturb the yolk, or use a sharp pairing knife to whack the egg in half. Use a teaspoon to scoop out the egg. Place the eggs on the toast, and season with salt and pepper.