I love shirred eggs. They are a reliable standby in my breakfast universe. When I am feeling too lazy to roll an omelet or even do some whisking, I turn to them. They cook quickly too; the only trouble I run into is remembering to take them out when the yolks are just right.

Our cheese from Jasper Hill made the perfect topping for eggs Sunday morning. Although this recipe is as basic as they get, you can add any pre-cooked meat or vegetable to the eggs for endless variety. But if you're feeling lazy like me, enjoy the simplicity and deliciousness of your favorite melting cheese solo. I also love using queso asedero on top and eating them with salsa and some corn tortillas on the side...did I mention shirred eggs make a great, light dinner!?

Some of you may have heard about the Museum of Modern Art's recent show on modern kitchen design. It's a lovely show, with several interesting and important objects like architect Margarete Schuette-Lihotzky's Frankfurt Kitchen.

I ran across it by accident this weekend, and of course, I had to stop in and check on the cheese. Naively, I thought there'd be a lot of it on display.

Working on a column about eggs, and came across this delightful material-- first Julia, and then a rebuke of American provincialism by a charming young woman: