The near year is upon us and sometimes that means getting back into the swing of things takes a little more time. Even in the kitchen it’s nice to start with simple dishes following an excess of holiday meals and over the top dishes you reserve for one last bang to end the year on.
When thinking about the first dish of the year to share with you, I couldn’t help but continuously glance over at the egg basket sitting near the kitchen window. It was full to the brim. And the excess eggs, somewhere around 48 eggs were taking up far too much space in the corner. You see our hens had stopped producing eggs when the weather turned toward the middle of autumn. The egg basket was empty. Mid-December, we peaked in the coop to discover a good handful of fresh eggs. We haven’t been able to use them up as fast as they have been coming, so a simple egg dish seemed not only appropriate but somewhat imperative.
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While winter means a barren landscape void of fruits and vegetables and wild herbs, life is teeming and thriving under the waters. In fact, winter in Norway is the best season to feast on fish and seafood along the coast despite the love affair we associate with consuming them during the warm, summer months.