This week I don’t actually have a recipe to share, more an appreciation of how good simple food can be when it is home grown and fresh. I was given some beautiful big freshly laid eggs on Friday and my mind started thinking of all the fantastic eggy things I could make: fresh pasta – better still fresh pasta with carbonara, quiche, bread and butter pudding, or (insanely) a soufflé. But in the end what I most felt like was a nice oozy boiled egg with salt and pepper and buttery toast and it tasted brilliant! I haven’t had an egg that good for a very long time. Sometimes it definitely is best to keep it simple.