Well, it is official, and we couldn't be prouder.
All five of our hens are now laying!
Sadie lays the lovely dark brown eggs. Persimmon's are the dainty almost pink ones. Hazel's are white as her feathers. And now, Tiger and Maybelle have contributed their sweet blue/green offerings.
My oldest boy, resident chicken farmer, is just about to burst from his accomplishment. All of his babies are full fledged hens now.
In celebration, we made an egg casserole for our dinner.
It was a joint affair, everyone in the kitchen cracking and whisking, shredding and grating and talking over the wonders of "real live recycling machines." In goes strawberry tops and sandwich crusts, out comes dinner.
Our casserole turned out really well.
So, should you find yourself with an overabundance of eggs, this is the dish for you!
Blue Yonder's Egg Casserole
1 cup plain yogurt
salt and pepper to taste (maybe 1 tsp salt and 1/2 pepper)
1/2 stick butter
3 large red potatoes, shredded. (I think we ended up with maybe about 3 cups of shredded potato)
1/4 cup chopped onion
2 cups of cheese (we used half colby jack and half medium cheddar)
Preheat oven to 350 F.
Whisk eggs together with yogurt and salt and pepper. Mix in half the cheese. Set aside.
Melt butter in a pan and saute onion and potato until the onions are translucent. Its okay if the potatoes aren't completely cooked.
Pour potato/onion mixture into a greased 13/9 inch pan.
Pour egg mixture over the potatoes.
Top with cheese and bake for 25-20 minutes or until set in center and golden on top.