Poached eggs. Oh dear.

A short post, this one.

We had poached eggs on toast for brunch. The hens have now completely stopped laying for the season, so we’ve reverted to commercial eggs. Nice premium grade free range ones, of course.

But oh dear, what a difference. Nothing like the treat that we’ve got used to over the spring and summer. It’s not as if it’s the first time that it’s ever happened, but it still comes as a bit of a shock.

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