Just two miles down the road lives a family that raises chickens for a hobby, selling the eggs to whomever passes by. Fortunately, my travels take me right past their farmette at least once per week. I usually try to time my trips for when the eggs need to be replenished. They are more expensive than the grocery store by about $.75 a dozen, but well worth the price.
The difference is absolutely apparent from first glance to end product. First of all, the eggs are just pretty to look at. There are slight variances in size. Soft blue, green and tan shells look beautiful sitting in the egg tray in the refrigerator. The shells make a crisp and distinct sound when cracked. The yolks are large and creamy yellow. Breakfast eggs are tender and delicious.
If you are lucky enough to have access to fresh eggs, rest assured this simple dessert will be even more delish!
Lemon Pudding Cake:
Using a grater, grate the zest of 1 lemon. In a food processor, mix 1/4-cup (1/2-stick) melted unsalted butter and the lemon zest until combined.
Squeeze the juice from 3 lemons (include the zested lemon as 1 of the 3), and strain into the butter mixture in the food processor. Add 1and 1/2-cups plain yogurt, 1and 1/4-cups sugar, 3 large eggs and 1/4-cup all-purpose flour. Process for 3 minutes.
Pour the batter into a greased 1-quart casserole. Bake in a pre-heated 325 degree oven for 50 minutes, or, until lightly golden around the edges and it springs back when touched. Transfer the casserole to a wire rack and let the cake cool slightly. Serve warm. 4-6 servings.