For the past 30 years, it’s been a Nantucket Looms tradition to receive five-dozen eggs (yes five dozen)—every week, delivered by Ray himself in his trusty yellow pickup. The Looms staff puts money in the “egg jar” to collect payment, then we make the swap with Ray on “egg day”, which most people refer to as Monday. We love Ray’s eggs in particular because of their beautiful, bright yellow yolks. After all, bright yellow yolks make bright yellow cakes!

 

Over the years, we’ve gathered many, many ways to use his eggs, because five dozen eggs a week for three decades is a lot, even for the biggest egg fan. With Easter around the corner, we thought we’d share one of our favorite recipes. Bess recently cooked this one up for a staff birthday brunch. We cleaned the pan, which is to say, it was delicious: Baked French Toast Casserole with Maple Syrup.

 

A big thanks to Ray for continuing this wonderful farm-to-truck-to-table tradition, found only on Nantucket.