Really you can even serve this for dinner too if you’d like. It all depends on how hungry you are. I’ve probably been making my version of Croque Madame before I even knew what it was called. Who doesn’t love cheese, bread and a little runny egg to blend it all together? Then, more recently I started localizing and the flavors were amazing.

There is just really nothing like a farm fresh pastured egg. Yes, you’re paying a bit (a lot) more than you would your standard white eggs, but I’m telling you once you try one, you’ll never go back. The yolks are so rich, a rich yellow-orange, almost neon color. Now I know my mother always taught me not to play with your food, but when you get a really fresh egg (I mean RIGHT from the farm), you can’t help it. You can easily separate the yolk from the white by hand, and you can literally toss the yolk up and down a bit without it breaking. The eggs I bought while we were in Maine required me to poke the yoke with my finger, rather forcefully I should say, before it broke.

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