Oh!. I. Have?

Hm. Sorry. But can you blame me?

They’re so tasty. They’re so pretty. These were for a huge batch of deviled eggs I made for our recent Memorial Day barbecue. (I have the recipe over here.)

I used the leftover hard-boiled eggs for egg salad sandwiches, a household favorite. Because in addition to being pretty and delicious, I’ve found that buying a few dozen eggs every other week is so convenient for me as a cook, to always have them on hand when I need to throw together something to eat. And right now convenience is key to me as I’m really busy at my job. You know, my real job that doesn’t take place on this Web site, hence the light — to put it mildly — posting. Eggs are a quick fix I’m making good use of.

For instance, with a few extra potatoes in the bottom of my crock, a few slices of turkey bacon, a leek, fresh herbs from my window garden and an extra hour on a Saturday morning…

I have quiche to feed the husband and I for both breakfast and lunch. Well, the husband was hungry and it turned out good, so it actually vanished at breakfast. The quiche is a variant of this recipe for Potato-Crusted Quiche which, once you learn the concept, it’s easy to experiment with all sorts of different ingredients.

My old egg co-op kind of dissolved, but I have a new source in a local chef and friend who raises a whole brood of chickens right here in the city. (Legally. I think.) So it anyone else is interested in picking up some beautiful local eggs — those are his colorful ones in the above photos — drop me a comment and I’ll pass along his info. Only $3 a dozen? Score.