Cheaper by the Dozen

Most people don’t think of eggs as a seasonal food, but of course they are. Chickens, unless their bodies are tricked with artificial daylight, lay far fewer eggs in the colder, darker months. If you’ve not tried a fresh egg laid by a chicken free to find the tastiest morsels in the summer sun, please do.

Get yourself two dozen – one for taste-testing and one for this recipe.


Preheat oven to 350.

12 eggs (10 will do in a pinch)

1/2  cup milk

Bread cubes to cover the bottom of a 9″x9″ pan (Slightly stale is just fine.)

Fresh rosemary and thyme, or any other herbs you like

A block of Gryere cheese, grated

Minced garlic

Salt and pepper to taste

Whisk eggs and milk, and season with salt and pepper.

Put bread, herbs, cheese, and garlic in baking dish.

Pour egg and milk mixture over other ingredients.

Bake 40 minutes.

Let rest 5-10 minutes before serving.


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