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<\/a>I’m sure by now you’ve heard about the nationwide recall <\/a>of more than half a billion eggs.\u00a0 Buying locally produced eggs does not mean that one is absolutely\u00a0safe from salmonella<\/a> infection but the risk is greatly reduced.\u00a0 Compared to eggs from a small local farm, the chickens from these giant “egg factories” do not live outdoors in small flocks and feed on grass.\u00a0 They are confined with barely enough space.\u00a0 A battery cage <\/a>can contain up to 100,000 chickens all in a tight space which is very unsanitary and is the perfect breeding ground for spreading salmonella infection.\u00a0 I highly recommend the documentary Food Inc.<\/a>\u00a0if you’d like to know more about eggs and other food sold in standard supermarkets.<\/p>\n This is what a healthy and happy chicken looks like.<\/em><\/p>\n Now on to the “Burpy Eggs”.\u00a0 I got the idea to make this dish from the a\u00a0fun Wisconsin food blog called Burp<\/a>.\u00a0 I bet you thought I called it that\u00a0because was a burp inducing dish!\u00a0 (Well, it might if you eat it too fast.)\u00a0 I think it’s cute.\u00a0 I hope you like it \ud83d\ude42\u00a0 It’s very easy to make.\u00a0 We buy our eggs regularly\u00a0from Alisha’s Best Friends Pet Care<\/a>.\u00a0 That’s also where we buy everything for our dog Ollie.\u00a0 We like to call them “dog eggs”.\u00a0 Alisha brings the eggs in from her family farm.\u00a0 The best thing about them is the price.\u00a0 $1.50 per dozen.<\/p>\n According to United Egg Producers<\/a>, 95% of eggs consumed in the U.S. come from factory farms\/battery cages.\u00a0 Go ahead, seek out a local source.\u00a0 They taste a lot better and you can be sure they will be safer for you and your family.<\/p>\n RECIPE<\/strong><\/p>\n Baked Eggs with Cheese and Herbs aka “Burpy Eggs”<\/em><\/strong><\/p>\n Ingredients<\/em><\/p>\n Turn the oven on a high broil.\u00a0 Shred the cheeses, chop the herbs (I used whatever I had around), and mince the garlic.\u00a0 Mix.\u00a0 Put the butter in the pan (You can use any baking dish you like.\u00a0 I used a pie plate because it was the nearest baking dish I could get to.)\u00a0 Place it in the oven until the butter is almost all\u00a0melted, slightly browned, and bubbly.\u00a0 Take the pan out.\u00a0 Add the milk, eggs, and sprinkle the cheese and herb mixture on top.\u00a0 Put the pan back in the oven and cook to your liking.\u00a0 I like mine a little runny so I cooked it for 5 minutes.\u00a0 If you’re using eggs straight from the refrigerator it will take a little longer to cook.\u00a0 Cover with a foil when cooking longer so the cheese does not burn.\u00a0<\/p>\n We enjoyed our baked eggs on top of toast and some freshly brewed organic espresso\u00a0crema from\u00a0Kickapoo Coffee<\/a>\u00a0for breakfast last Sunday.<\/p>\n![\"\"](\"http:\/\/driftlessappetite.com\/wp-content\/uploads\/2010\/08\/happychicken1.jpg\" "\\"happychicken\\"")
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