Eggs on the menu!

We have been getting a steady supply of eggs from our girls and suspect that the young ones might have started laying too.

Last week we decided to make a special lunch out of our eggs, inspired by our favorite restaurant from our days living in Brooklyn. The Diner is a farm-to-table type joint without the pretention and they produce a quarterly journal that is handsdown my favorite food magazine on planet earth. (I admit that I am an unashamed foodie who loves to cook and is lucky enough to have married a man who loves to eat anything-- so far it appears the genes have been passed on to the kid, although we don't allow him to eat everything he wants).

So, on the menu with our two, gorgeously-golden yolked, amazingly fresh, very local eggs? Dandylion greens and anchovies. I figured that we would keep the local agenda with this meal. These dandylion greens, they grow in between the cracks on my brick walkway and the only reason they are there is that I have been too busy minding the chickens to weed. And although anchovies are not local, I do work for a seafood company, so I guess it is sort of in the family. And the bread was from a local bakery.

For those of you adventurous to eat anchivies with eggs, I promise that you will not regret it. The dandylion greens are bitter and cut through the fishy flavor of the anchovies so I recommend it even for those of you that don't really like anchovies.

Eggs with Dandylion Greens and Anchovies
1 bunch dandylion greens (yep, the weed kind)
2 garlic cloves
anchovies
2 slices good, whole grain wheat bread
1 lemon
2 fresh eggs
grated pecorino
Olive oil

Wash and spin the greens and set aside. Brush both sides of your bread with olive oil and grill on a hot pan. In a separate, smaller pan, heat more oil (don't be too shy) and add the garlic, followed a minute later by the anchovies. Let your taste dictate how many anchovies you add. We added a whole tin, but you could add two fillets if you wanted. Once the anchovies melt and start to fall apart, dump the mixture on the greens. Squeeze the lemon over the mixture and toss to coat everything. Add some fresh ground pepper and let the greens wilt. Using the same pan, add a little bit more oil and cook two eggs sunny-side up. Put the greens on top of the toast and the egg on top of that and sprinkle with pecorino. Bon appetit!