I have written before on how much I love my farm fresh eggs, and if you want a whole cookbook on them, you will find a good one there.. I had some extra pie dough left over from making the lemon pie

So this was made on sunday, one serving went hot and the other done cold 🙂

Some cooked diced homegrown and home cured Bacon, some leftover mushroom from the birthday dinner, and some brocolli bits went into six beaten eggs with a splash of sheep milk, baked till cooked though at 350..