I love being able to go outside and collect eggs. I love the way the chickens follow me around the yard when I let them out. And I miss Dora, even though the other Rhode Island Red is also named Dora. It's just not the same without her (Dora, not Dora).
We eat eggs almost every morning, and for about one year from the time they started laying, I never bought eggs. This past fall the chickens molted, and their egg production decreased (feather production however increased. Yuck!). Now with the days so short, they are also laying fewer eggs. Sometimes I supplement with a dozen store-bought eggs, and I feel so thankful for each egg that I find in the coop.
Though we generally eat a scramble in the morning, I was really craving eggs the other night. I was making pizza for my family, but because I am trying to reduce my flour intake, I decided to make an eggplant dish layering sliced eggplant, cheese, tomato sauce and some of the pizza toppings. I know, it sounds weird, but it was really good! And to top it off, I plopped two eggs on top to poach during the last 10 minutes of cooking. It was so delicious. Thanks, chickens!
Preheat oven to 350.
One eggplant. Slice, about ½ inch thick and soak in salt water for 10 min.
1 pint tomato sauce
Sauteed veggies (I used spinach, mushrooms, onions, garlic)
2-4 whole eggs
Remove eggplant from salt water.
Lightly fry the eggplant slices and set aside
In a tall sided baking dish, layer sauce, eggplant, veggies and cheese, ending with cheese and walnuts on top.
Bake in oven for about 30 minutes, or until bubbly, and just slightly golden on top.
Crack the eggs into the gratin and cook another 8-10 minutes.
Enjoy with fresh bread!!