3 brown, 1 green (+ 1 green cannibilized). First 5 egg day this year. Going to be quiche season again soon. I make and freeze em - these are some of my favorites:
Quiche Lorraine
Italian Sausage, sundry tomato (or swiss chard), fontina
Asparagus, smoked gouda
Broccoli, cheddar

I did give the ladies a bit of a pep talk yesterday.

Back to future flock planning - still looking at stewing hens to take current flock down to 2 araucanas, 12 new chicks for laying, slaughter most of the remaining old hens over spring/summer as new hens get their production going...

And get a dozen birds only for frying/roasting - have a couple of butchering days late this spring. If this goes well I may go for another dozen meat birds in the fall.