When I was a little kid, my grandparents raised chickens. I remember helping my grandma feed them and having to collect the eggs. I remember the rooster strutting around and generally being absolutely nothing like Foghorn Legorn. But mostly I remember them all chasing me around the yard.
Chickens are jerks.
But they do produce tasty, tasty eggs. And I’ll admit that deep down I always hope that I’ll someday get to raise some chickens in my backyard that will be as awesome as Billina, the talking chicken from Return to Oz or even Chicken Boo from the Animaniacs. That silly Chicken Boo. He thinks he’s people. But mostly, I really just like eggs.
Unlike other breakfast foods, which are often greasy or absolutely bursting with sugar which is not a good way for me to start off the morning, eggs are just complete little packages of deliciousness. I like them scrambled, fried for sandwiches, hardboiled, deviled, baked with herbs and olive oil, and occasionally I like to go all out on the weekend and I very slowly scramble them over low heat for about 10-15 minutes with olive oil, butter, a touch of cream and shavings of my favorite flavored Monterey Jack cheese. That last one, by the way, is deadly but delicious. Eat lovingly but sparingly.
But I also like to make Eggs in Purgatory, which is basically eggs cooked in spicy tomato sauce. One of my favorite egg breakfasts. And you know what breakfast is really good for? Dinner. Continue reading