If you’ve been reading this blog closely, or if we’re friends IRL, you might remember that my husband Matt and I root for opposing baseball teams. I’m a Red Sox fan (just like my dad), while Matt is unfortunately a Yankees fan.

(I always say that’s his only fault, though, so I really did luck out.)

One of Matt’s goals in life is to see a baseball game in every stadium, so ever since we started dating and travelling together, we’ve planned our summer trips around cities where we can catch a baseball game. So far we’ve been to Fenway Park here in Boston (of course), Yankee Stadium and Citi Field in New York, Kauffman Stadium in Kansas City, Dodger Stadium in Los Angeles, Camden Yards in Baltimore, and most recently, PNC Park in Pittsburgh.
I’ve come to really enjoy those baseball trips for a few reasons: 1) I love being part of something that my husband is passionate about, 2) it makes me appreciate the Red Sox and Fenway even more, and 3) I get to try all sorts of stadium food!

Yes, I eat soft serve ice cream at every stadium. And usually a hot dog. But I’ve devoured some really delicious specialty foods, too (hello, crab fries at Camden Yards).

So when I was thinking of a baseball themed recipe to highlight my beloved Sox and Nellie’s Free Range Eggs, the new official egg of the Boston Red Sox, I was excited at all the mouth-watering possibilities.

Quick aside about eggs: have you ever...