I love eggs, love them for their practicality, for their taste, for their texture, so an amazing product and even better if home grown. I would happily eat scrambled egg every day of the week, served on toasted muffins with a little spread of Marmite. But to use a large amount of eggs, maybe make a baked egg custard. Bring 600ml double cream and 250ml whole milk to the boil. In a large bowl, whisk together 9 egg yolks and 4 tbsp of honey. Pour the hot cream and milk onto the egg yolks, whisk to combine, add a good amount of freshly grated nutmeg. Bake in a Bain Marie in the oven at 140C for about 35 minutes. Remove from oven, allow to cool, then serve with some freshly chopped strawberries drizzled with some Pimms and dust with some icing sugar. With your left over egg whites, make some meringue, dry out in a low oven overnight and serve with the egg custard.