Today was a big celebration in our house.
Celebrations in our house usually involve food and today was no exception. We took great delight this evening in sampling our chickens' first eggs.
There was much debate about how best to cook them in order to truly appreciate their taste - scrambled was out (not my favourite egg dish), anything smoothie related was out because it would just overwhelm the egg flavour as would be the case with quiche or frittata.
In the end, we decided on poaching the eggs. So, for a slightly off-beat Wednesday night dinner, we had toasted brioche, smoked salmon, spinach pesto, topped with Long Family Farm eggs and hollandaise sauce. (No, I didn't slow cook the eggs in the TMX - I had two hungry kids to feed who weren't keen on waiting the 40 minutes that would require!)
The verdict - the best eggs we've ever possibly tasted (and the sauce was pretty good too)!
Everyday Cookbook - Hollandaise Sauce
* 4 egg yolks
* 130g cold unsalted butter
* Juice 1/2 lemon
* Salt and pepper to taste
Insert Butterfly, put all ingredients into TMX bowl. Cook for 8 minutes at 90º on speed 3.