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If you had to swoon me, seat me in the sunshine where the scent of a fresh coffee weaves itself around our breakfast for two.
Recipe: The Summer Egg
Recipe: The Summer Egg
Ingredients 2 eggs
Asparagus, handful
Dandelion greens, handful
Olive oil, drizzle
Salt, to taste
Pepper, to taste
Asparagus, handful
Dandelion greens, handful
Olive oil, drizzle
Salt, to taste
Pepper, to taste
Method Preheat oven to 400
degrees. Break off the ends of the asparagus stalks, drizzle with
olive, and toss with a pinch of salt and pepper. Place on a baking sheet
and roast for about 15 minutes, or until tender, but with a slight
crunch. While the asparagus is cooking, bring a small pot of salted
water to a boil. Place eggs in boiling water for 5 minutes. After 5
minutes, remove from the water, cut off the tops, and serve over lightly
dressed dandelion greens. Place one stalk of asparagus in each egg and
season to taste.
Serves 2
via Kinfolk
via Kinfolk
I wouldn't go for the asparagus but I'm very keen, tasty stuff.
ReplyDeleteBuckets & Spades
leave it to Kinfolk to come up with something so wholesome and yummy...plus photographed in such a way it almost makes the egg seem elegant :) i love the idea of adding asparagus, never tried it but the taste blend would be awesome, just know it! sort of like toast soldiers but with less bread. haha! ♥
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