I thinned the winter greens a bit today, so I made myself a gourmet lunch. These tiny seedlings are often referred to as "micro greens" at fancy restaurants. Here the combination is arugula and spinach. I tossed the greens with a touch of extra-virgin olive oil and salt. The eggs are from my own chickens (of course). I've been saving a dozen eggs for about 3 weeks now just so I can make some into hard-cooked eggs. I did use the trick of putting a pinhole in the air space (through the round end), too. This combination of techniques worked: I was able to peel the eggs fairly easily.
Of course it was incredibly yummy! I still have a lot more thinning to do, so I hope to enjoy more salads like this over the next few weeks.