Recipe: Baked Eggs with Broccoli, Mushrooms & Cheese | Food and Drink
You know that expression, “He’s a good egg”? Every time I have an egg that is poached, or baked, or over-easy, or in any form in which the egg is the true star of the show, I think of that expression. Not in the metaphorical sense, but quite literally. When an egg is the main focus of the dish, it’s essential that it is of the highest quality and flavor one can afford.
Therein lies the problem for a lot of us. Truly good eggs, the ones that come from healthy hens that are fed good things and allowed to roam freely, are quite expensive. I mean, really expensive. When I was working at the farmers’ markets earlier this year, there were many days when I sighed wistfully at the idea of the free-range, organic eggs staring at me from the stand across the way. And sigh wistfully for them was about the best I could do, because at $8/dozen (*gulp*), there was no way that could be considered a prudent food choice for Poor Girl.