Food writer and chef Nikki Sawyer Moorethis week offers a meal for one, or more: Baked egg with spinach, mushrooms and leek. She made it one recent evening, inspired after coming across lots of magazine recipes for baked eggs.

“Brilliant yellow yolks sit framed by their whites in a pan filled of sautéed greens or a yummy tomato sauce,” she writes on her food blog Minced. “It’s casual food, but also alluring.”

Find the recipe at MincedBlog.com

By CATHRYN WESTRA
DavidsonNews.net

At the Davidson Farmer’s Market the other day, local farmer Tommy Barbee was asked about the benefits of buying local eggs.

“They’re not from Iowa,” he joked.

National headlines recently focused on a recent salmonella outbreak that prompted a massive recall from large Midwest egg producers. On Wednesday, news reports said federal agents have returned this week to Wright County Egg and Hillandale Farms of Iowa. The two farms Read the full story

We’re guessing you have a few left over from Easter; here are some ideas

The egg as a leftover gets overlooked.  Take turkey.  Every year at the end of November, emails flood my in-box with recipes for how to roast the perfect turkey; then, after the Thanksgiving holiday, another flurry of emails arrives with recipes for creative ways of using all the leftovers.  In these late November recipes, turkey finds its way into hearty casseroles, soothing soups, spicy fajitas, and decadent sandwiches.

Conversely at Easter, the egg gets its time in the spotlight leading up to the big event and then disappears as quickly as the chocolate bunnies in my Easter basket.  What a shame.
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