The incredible edible egg has been on my mind this week. It started when one of my sweet little chickens laid an egg easily twice the size of the other chickens’. I shared photos on Facebook and it appears that the egg has its admirers. My chickens are pasture-raised and that diet creates wonderful orange-yellow yolks. We enjoy eating eggs in a variety of dishes, but one of the most simple is egg salad.
Easy Egg Salad on Toast
6 large eggs
1-2 Tbsp. mayonnaise
Salt and pepper
fresh squeezed lemon juice
2 stalks celery, washed and chopped
handful of chives, chopped
mixture of lettuce and greens
wheat bread, toasted
For the fail-proof boiled egg – place eggs in a pan and cover with cool water. Bring to a boil and immediately cover and remove from heat. Wait 8-10 minutes while the eggs continue to cook. I get perfectly boiled eggs every time.

Chop the eggs, mix with mayonnaise or yogurt, salt and pepper, chopped celery and chives and a splash of lemon. Serve on toasted wheat or whole grain bread with fresh lettuce or other greens.
Sometimes I add a tablespoon of pickle relish or capers instead of the lemon juice.
A stratta is another great way to use eggs. In fact, it’s a terrific way to use leftovers too. A stratta is a layered dish made with egg, bread and cheese. It can contain meat and vegetables or fruit.
Meat and Vegetable Stratta
Cooking spray
12 eggs
2-1/2 cups whole milk
1 Tbsp. Dijon mustard
1 tsp. herbs – like paprika, dried thyme, oregano, etc.
1 tsp. salt
1 loaf or 7-8 cups bread, cut into 1-inch pieces
1 pound cooked meat – like beef, ham, chicken, etc., chopped
1 cup cooked vegetables, chopped
8 ozs. cheese, shredded
Prepare a 9×13″ baking dish with cooking spray. In a large bowl, whisk together the eggs, milk, mustard, herbs and salt.

Place half the bread in the bottom of a baking dish. Top with half each of the meat, vegetables and cheese. Repeat with a second layer of the remaining bread, meat, vegetables and cheese, pressing down as necessary to fit in the baking pan.

Pour the egg mixture over the bread. Cover and refrigerate overnight so the bread can soak up the egg mixture.

Preheat the oven to 350 degrees. Let stratta come to room temperature for 15 minutes. Bake uncovered until puffed and lightly golden brown, about 1 hour to 1 hour and 20 minutes. Let rest for 5 minutes before serving.

It’s fun to try different ingredient combinations. I like the following: ham, broccoli, Swiss and thyme; sausage, spinach, provalone and ground fennel; ground beef, onions and green peppers, cheddar and oregano.