A wonderful new book for any egg lover is Lisa Steele’s “The Fresh Eggs Daily Cookbook.” It recently came across my desk, and I was intrigued with the author’s story. Steele, a former Wall Street worker, left her city life for a cozy home on a farm in Maine, where she maintains a farm that produces eggs galore. She now shares her experiences, recipes and lifestyle with her readers. Steele’s chickens gave her the impetus to write a deliciously enticing cookbook. From fried eggs to omelets and even souffles, the recipes will have you wanting more. I perused the book and found that I wanted to try the combination of roasted rhubarb with a clafouti (pancake-like) batter. This is a recipe that fits into Seriously Simple cooking. This classic French dessert, which usually calls for whole pitted cherries enveloped in a pillowy, custard-like batter, can be made with other fruits as well. The …