I don’t get many opportunities to use farm-fresh eggs. But if I did, I probably wouldn’t get the very interesting shapes that come from the less-than-fresh, mega grocery product.
A fresh egg will hold together much better than one that has been in the fridge for awhile, but it’s the not-so-fresh eggs that have been providing these very interesting shapes after they’ve been added to the frying pan.
Next time you fry up some eggs, take a good look to see if something is trying to tell you something.
Simple and elegant, this goes well with just about any main dish. My brother and his wife live in Sequim, Washington and they maintain a large garden that provides the ingredients for this dish. My sister-in-law Elaine makes this for me every time I pay them a visit.
This recipe is proof that you can prepare small cuts of pork that are still tender and tasty. Don’t let the cooking times fool you, small cuts of pork cook very quickly – you don’t want to overcook these! Dijon mustard works really good as a base for the breadcrumbs and they stay on quite well during the whole process.