I, for one, think EGGS are great and always were! From all that I have read on the subject, many nutrition researchers used to think that cholesterol in eggs raised cholesterol in the blood, but this turns out to not be the case for most people. In fact, the yolk contains 100% of the fat soluble vitamins A, D, E and K and all the carotenoids, lutein and zeaxanthin found in an egg, as well as more than 90% of the calcium, iron, phosphorus, zinc, thiamin, folate, vitamin B6 and vitamin B12. With that information in hand, I say "enjoy!" But while doing so, at least look for “cage-free”, "free-range" and ideally “pastured” eggs, which come from chickens that have actually been out on grass. This makes for happier, healthier hens and tastier, more nutritious eggs.
My mother once raised her own chickens for a couple of years and I remember the eggs being spectacular! With a darker yolk and a thicker white, they right from the chicken to the fridge. It couldn't get any fresher than that!
I remember going to sit and play with them on a summer day; I wore flip flops and had my toes painted. They didn't recognize my toes for what they were and just started pecking at them. They would jump up on my lap so I could pet them too, and their cuteness was irresistible!
Sadly, those days are gone and there are no more fresh eggs of that nature. As a replacement, I opt for Pete and Gerry Eggs. At $6.00 per dozen, they lean toward the expensive side of the scale, but being free range and organic, I feel the cost is worth the health benefit.
In a large skillet, heat 1 tbsp olive oil over medium heat. Add 1 small red onion, diced and 1/2 tsp crushed red pepper. Cook until onion softens, about 3 minutes. Add 1 head of escarole, cored and chopped. Cook until wilted about 3 minutes. Season with salt and pepper. Crack 6 eggs into pan and scramble into escarole/onion mixture. Cook through and serve.