For us, late winter is a time of stews and soups, root vegetables and canned green beans. Most of what we eat from the garden has been eaten, by us or the voles.
But then the younger hens begin to lay in earnest and the Silver Beet Chard is still standing strong and to every ones great joy it is "Eggs In a Nest" time!
My mom made this for me as a child and for a long time I suffered under the illusion that everyone ate this delicious combo for spring breakfasts. But after years of blank expressions from those listening to my exultation of Eggs in a Nest, I have come to realize it is not a universal childhood dish. But it should be.
Eggs in a Nest it the most simple, delicious, and nutritious meal I can think of. Kids love the name, it's fun to make and it takes two ingredients that are easy to have on hand.
Imagine my glee when Barbara Kingsolver wrote about this quintessential farm to table meal in her book "Animal, Vegetable, Miracle". At last we were not the only family who looked forward to this amazing early spring meal.
Put a lid on and boil for about 6 minutes. Watch your eggs to get them to the hardness you like.
You don't have to serve them with scorched toast. Only if you have to toast your bread like us- with a fork over an open flame.