Good eggs are amazing.
Harnois farm, from nearby Webster Township, produces some really great ones. The yolks are rich and solid, with a brilliant golden hue. You can tell the freshness an egg by trying to separate the yolk from the white- if it separates cleanly without bursting you've got a relatively fresh egg on your hands. Aubrey, who’s family has been on the forefront of trying to make it legal to raise chickens in Ypsilanti city township, also told me that the amount of the air-gap dimple at the bottom of a hardboiled egg is also evidence of freshness- the bigger the gap, the older the egg.
It's exceptionally cold in Ann Arbor of late, so I've been roasting vegetables in efforts to warm my apartment. This morning I roasted fingerling potatoes, tomatoes, carrots, and shallots with rosemary and dried pepper flakes. The piece de resistance was an over easy fried egg on top. The yolk served as a rich sauce (better than any hollandaise I've ever had), which is the simplest, most elemental way of tying it all together.