Sharon tasted bantam eggs for the first time after neighbour Carol popped in with half a dozen from the happy Pekin Bantams that liven up her garden.
The small eggs and pale white and very rich. Boiled they are lovely.
We also used them to make a leek and mushroom pie.
Carefully wash and clean one large leek, making sure you remove out any remaining soil between the leaves. Chop finely.
Clean and chop half a dozen mushrooms.
Sweat the leeks and mushrooms in a little butter, adding scatterings of salt and pepper.
Grate two ounces of strong Scottish cheddar – see if you can get Loch Ryan.
Take a non-stick quiche pan. Roll out puff pastry to a size to cover the pan (we used ready-made from Sainsbury's)
Mix the grated cheese with the leek and mushroom mix and put into the quiche pan.
Pour in six well-beaten bantam eggs, with a splash of cream or milk.
Place the pastry on top and prick with a fork a few times to let the steam out
Bake in a medium out for about 20 minutes until the pastry is a nice golden colour.
If you can't get bantam eggs, use chicken's eggs instead, but fewer of them.
We enjoyed the pie with some penne pasta boiled with a few raisins and lettuce in yoghurt.
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