EGGcellent

I am continually amazed at how much better simple ingredients taste in France. All the produce and especially the eggs are superior to their American counterparts. On the few occasions that I have had access to a kitchen and was able to cook, my food tasted better and looked more vibrant. The egg yolks are a much richer yellow color. The apartment my parents rented in Paris had a large kitchen, by French standards, so I decided to make a quiche. I made a traditional French quiche Lorraine with leeks, bacon,Comte cheese, and, of course, fresh eggs.

Almost gone!!