Chicken And The Egg
As a family, we have reached that stage where making scrambled eggs means using at least a dozen. Usually more. (I have teenage boys.)The good news is that because we have chickens, we always have fresh eggs around. Until we don’t…

If it’s 6 AM on Saturday morning and everyone is awake, chances are I am at the stove making egg sandwiches to go because we are heading to some sort of event—baseball, softball, volleyball, music. And, nothing is as portable or easy to eat in the car than an egg sandwich. This past Saturday, though, tragedy struck.

There are 5 people in our family. We had 4 eggs in the fridge. This almost never happens. With 6 chickens and a busy weekday schedule we normally have way more than we need. But, see, we have that busy weekday schedule and sometimes pancakes and eggs for dinner is the fastest way to feed a hungry crowd. Yeah, that was Wednesday night…Remember what I said about the scrambled eggs?

So while the kids were getting dressed and putting their gear together, I was pacing the kitchen floor like some expectant parent anxiously waiting for the telltale squawk from the back yard. I knew it was coming. I just needed some patience and more time which was in short supply. The girls are pretty regular layers and there is always at least one egg in the coop by the time we go to let them out in the morning. But, we were up a little earlier than normal. So, I was at the mercy of the flock clock.

Now, I get that this might weird some people out. There’s fresh and then there’s really fresh and some people are just more comfortable with a little more time distance between the chicken and the egg. I totally get it. But, I will tell you that if you ever get the chance to eat a really fresh egg you will no longer have that issue. There is that much of a difference and they are that tasty!

So, the girls came through in the end. After a rather vocal commotion in the coop, we had five sandwiches in hand, five butts in car seats heading down the highway, and a fight for the sandwich with the really fresh egg.

Egg Sandwiches
Here are two delicious version of egg sandwiches that make a fantastically quick meal. Of course, the variations are endless…you can play with the breads, cheeses, meats, veggies, and sauces. Your creativity is encouraged.

Bacon, Egg and Cheese Sandwiches
This one tasted great on a panini roll or baguette.
Yields one sandwich

Ingredients
bread of your choice
2 tablespoons Stonewall Kitchen Tomato Relish
2 ounces sharp white cheddar
3 slices applewood-smoked bacon, cooked until crisp
1 egg
1 pinch sea salt
greens of your choice (optional)

Directions
Split the bread in half, and spread the tomato relish on the bottom half. Place the bread on a broiler-proof sheet.

Slice the sliced cheddar and place it on the top half of the bread. Put the bacon on top of the cheddar, and broil the open sandwich until the cheese is melted and the bread is slightly browned.

Fry a sunny-side-up egg with a little sea salt. (You can use the bacon drippings for oil.) Towards the end of the cooking time, gently break the yolk and allow it to spread over the egg. Remove the egg from pan before the yolk is set.

Assemble the sandwich with greens of your choice.

Spiced Avocado Toasts with Fried Egg
This is a great cheat for making guacamole. All you need is some preserved lemon to create a fantastic flavor.
Yields one sandwich

Ingredients
1/2 ripe avocado
Slice of preserved lemon to taste (including pulp)
2 thick slices whole-grain bread
1 to 2 tablespoons olive oil
1 egg
Harissa (either powder or paste)

Directions
Scoop the avocado flesh into a bowl and partially mash it with a fork. Allow some bigger pieces for texture. Finely mince the preserved lemon, and mix it into the mashed avocado. Taste for flavor. You can also add some of the liquid from the lemon jar, and adjust for salt.

Fry your egg in olive oil and toast the bread.

Spread the avocado on the bread, and top with an egg. Sprinkle (or drizzle) the yolks with harissa.