Attention, attention!! The layers are not defective!
The ladies of the roost have officially started to lay eggs! Here is a picture of our first egg. A little small compared to the store bought one on the top, but beautiful none the less!
Since the first one, we have received 4 more eggs!! I think the two Black Stars are our layers so far. I think the Plymouth Barred Rocks are a little behind in the the maturing department.
So in honor of the laying that has been going on around my house, here is a delicious egg recipe! Enjoy!
Soft Scrambled Eggs with Fresh Ricotta and Chives courtesy of epicurious.com
- 4 large eggs
- 1 tablespoon chopped fresh chives
- 1/4 teaspoon fleur de sel or coarse kosher salt plus more for sprinkling
- 1 tablespoon butter
- 1/2 cup fresh ricotta cheese
- 4 1/3- to 1/2-inch-thick slices whole grain bread or 8 whole grain baguette slices, lightly toasted and buttered
- Whole chives (optional)
Whisk eggs, chopped chives, and 1/4 teaspoon fleur de sel in medium bowl until well blended. Melt butter in heavy medium nonstick skillet over medium heat. When foam subsides, add eggs and stir with heatproof silicone spatula until eggs are almost cooked but still runny in parts, tilting skillet and stirring with spatula to allow uncooked portion to flow underneath, about 2 minutes. Remove from heat. Add ricotta and stir just until incorporated but clumps of cheese are still visible.
Arrange 2 toasts or 4 baguette slices on each of 2 plates. Spoon scrambled eggs atop toasts. Sprinkle with more fleur de sel and pepper. Garnish with whole chives, if desired.