Easter Eggs

Poached eggs with sauteed collards on toast.

I don't remember poached eggs being a part of my childhood—we were mostly a scrambled or over-easy family. Scrambled eggs were served with cinnamon toast (you make a sandwich, see, by folding each full piece of cinnamon toast in half and putting your scrambled eggs in the middle, DUH) and fried eggs, over easy, which were always plopped on top of a piece of toast—one that already boasted butter and jam. Seriously, try it if you haven't already. Toast, butter, strawberry jam, fried egg over easy, salt and pepper, you can't go wrong.

Quiche, breakfast tacos, strata, custards, bread pudding—all egg-based dishes have become a favorite of mine at some point in time. I'm working my way up to an egg-topped pizza, which in my mind tastes exactly like heaven.

Fitting, it seems, though I didn't begin with this thought, that I'm writing of my love for eggs in the week of Easter; eggs are, after all, a sign of spring and of new life and of good things to come.

Meanwhile, maybe I should mention that our neighbor may or may not have two hens nearing egg-laying age and a hand-built coop that he's looking to hand off to someone when he leaves town.

And maybe I should mention also that I've been asking for hens for a while. You see where I'm heading with this?