I don't recall being a huge fan of the egg until I had my first farm fresh egg. I finally so so got 'the incredible edible egg' slogan. If you have only had grocery store eggs (that can have the potential of sitting on the store shelf for up to 180 days, and have been hatched by debeaked, molted, declawed and caged hens, oh but don't get me going on this one) then let me tell you, get to the Farmers Market soon and buy yourself some farm fresh eggs, that are maybe a day or two old and most likely only hours old, get home and fry up a couple of the eggs and yes, you will thank me, and your egg farmer. What a difference! You're an egg fan now right?

Now I know eggs used to get a really bad rap, raising cholesterol and increasing risk of heart disease....yeah yeah yeah. Well unless you have high cholesterol and are already at risk for heart disease, there is no reason not to be able to consume a egg daily if you so like. The human body does not easily absorb the cholesterol in the egg (which is housed in the yolk), so you are pretty much good to get all the nutritional bennies of the egg which is a fantastic source of protein, omega 3 fatty acids, lutein, choline, iron, calcium, potassium, vitamins A, all the B's, and D. And in case you were going to opt for the 'egg white only' omelet? Sure you will get protein and water (plain and simple, that's what's in the white) but you will miss out on all of the other vitamins and minerals.

Speaking of nutrition levels. I want to clear up something, there is no nutritional difference between a white shelled or brown shelled egg. Only difference? The breed of hen that laid the egg. Another question, why is one yolk pale yellow, and another almost orange? That you will need to ask your farmer what he/she is feeding their hens, as it is their diet that determines yolk color.

I can't think of a time of year that I go through more eggs what with all the cookie & cake baking, sauce making, and dishes to pass making (think a retro deviled egg or a brunchy egg casserole). Oh, which reminds me, your freshest eggs (think less than 10 days old and the ones you just got at the market) are best for poaching and frying. And for hard boiling and making meringues and souffles? Hold off on using your eggs right away. an 'older' egg, say older than 10 days, is best for these endeavors. Here is a favorite brunch dish which is not only easy to make, but a crowd pleaser.

One loaf sliced white bread (I actually prefer a challah bread for this one but mix it up)

8 eggs

2 cups each: milk, 1/2 & 1/2

2 t vanilla extract

1/2 t each: cinnamon, ground nutmeg

3/4 c butter, softened

1 1/3 c brown sugar, packed

3 T dark corn syrup

1 1/3 c nuts, coarsely chopped (walnuts or pecans or a combo work well)

Fill a greased 13" x 9" pan with bread slices to within 1" of the top of the pan.

Blend together eggs, milk, 1/2&1/2, vanilla, nutmeg and cinnamon in a large bowl. Pour over bread slices. Cover and refrigerate overnite.

Combine butter, brown sugar, corn syrup and nuts in a medium bowl and set aside.

Preheat oven to 350 degrees.

Remove pan of 'toast' from the fridge, spread the topping all over the top. Bake until puffed and golden brown, approximately 50 minutes. If starts to brown too quickly cover with foil and continue to cook.

Serve with real maple syrup (try Burton's Maplewood Farm's, you can find them at Green City Market on Saturdays)

The following vendors have eggs at the Saturday Green City Winter Market...

Eliss Farm

Liberty Family Farm

Mint Creek Farm

TJ's Free Range Poultry