I’m sure by now you’ve heard about the nationwide recall of more than half a billion eggs.  Buying locally produced eggs does not mean that one is absolutely safe from salmonella infection but the risk is greatly reduced.  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.  They are confined with barely enough space.  A battery cage 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.  I highly recommend the documentary Food Inc. if you’d like to know more about eggs and other food sold in standard supermarkets.

This is what a healthy and happy chicken looks like.

Now on to the “Burpy Eggs”.  I got the idea to make this dish from the a fun Wisconsin food blog called Burp.  I bet you thought I called it that because was a burp inducing dish!  (Well, it might if you eat it too fast.)  I think it’s cute.  I hope you like it 🙂  It’s very easy to make.  We buy our eggs regularly from Alisha’s Best Friends Pet Care.  That’s also where we buy everything for our dog Ollie.  We like to call them “dog eggs”.  Alisha brings the eggs in from her family farm.  The best thing about them is the price.  $1.50 per dozen.

According to United Egg Producers, 95% of eggs consumed in the U.S. come from factory farms/battery cages.  Go ahead, seek out a local source.  They taste a lot better and you can be sure they will be safer for you and your family.


Baked Eggs with Cheese and Herbs aka “Burpy Eggs”


  • 4 eggs (from Alisha’s)
  • 2 T. butter (from Shullsburg)
  • 2 T. milk (from Organic Valley)
  • 1 T. fresh basil (from Shooting Star Farm)
  • 1 T. fresh parsley (from the Buckhaus farm)
  • 1T.  fresh oregano (from my garden)
  • 1 T. chives (from my garden)
  • 1 clove minced garlic (from Tippy Top Organic Orchard)
  • 1 c. grated  Pecorino Romano
  • 1/2 c. grated swiss cheese (from Shullsburg)

Turn the oven on a high broil.  Shred the cheeses, chop the herbs (I used whatever I had around), and mince the garlic.  Mix.  Put the butter in the pan (You can use any baking dish you like.  I used a pie plate because it was the nearest baking dish I could get to.)  Place it in the oven until the butter is almost all melted, slightly browned, and bubbly.  Take the pan out.  Add the milk, eggs, and sprinkle the cheese and herb mixture on top.  Put the pan back in the oven and cook to your liking.  I like mine a little runny so I cooked it for 5 minutes.  If you’re using eggs straight from the refrigerator it will take a little longer to cook.  Cover with a foil when cooking longer so the cheese does not burn. 

We enjoyed our baked eggs on top of toast and some freshly brewed organic espresso crema from Kickapoo Coffee for breakfast last Sunday.


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