Eggs

For us, eggs are a weekend tradition: poached, baked (with cream and gruyere), scrambled, or in various sorts of pancakes.  We have experimented so far with poached eggs (need to figure out the pans); baked eggs (need to figure out the oven temperature - for more dishes than eggs; a work-in-progress); and this weekend, scrambled eggs with cream, butter, and chervil, on toast made from St John dark sour dough loaf.  The eggs are from Old House Farm, Herefordshire (purchased from Neal's Yard Dairy, purveyor in farmstead products.)