Spring is here and all the signs of its splendor are welcomed with open arms. The bulbs are pushing up through cold, dark earth. The trees are pink with their cotton-candy blooms and the rains come and go, quenching the land and making us feel as if the best place on earth is by the window wrapped in a well-loved quilt, hot cup of tea in hand.
It is easy this time a year to get a little too excited about all the spring bounty to then come crashing down when you pop over to your farmers market. Spring is here, but only barely and though we have some new baby greens peeking out, spring onions and green garlic of course is here, mostly it’s our winter veggies that are still at the harvest; after all things need a chance to grow!
So, with spring on the mind but winter veg at the market, Marcella Rose has decided to share with you an early spring egg bake. It has everything you will find at the market right now: cauliflower, leek and thyme. I pair mine with some of spring’s fresh baby greens. I drizzle them with olive oil and lemon juice and just like that, a spring breakfast is served. This recipe is one of my favorites but the core of the recipe; the egg-to-cheese-to-milk ratio, is my secret weapon.
You can mix out the veggies for whatever you have on hand and “boom”, a new breakfast dish is born! Have leftover veggies from last night’s dinner? Whip out this recipe; leftovers never tasted so divine. Have some ham on hand from the Easter Holiday? Well throw that in too! The possibilities are endless and you are sure to save your pennies by using last night’s dinner to make this morning’s breakfast.
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Bon appetite!
Marcella
