Bring the vibrancy of the season onto your plate with this savory and sweet roasted garden tomato toast that will carry your palate to an English garden on a dewy summer morning. Sounds nice, right?
This Spring Salad with Fennel and Eggs is a beautiful addition to any spring brunch or Easter table. It’s made with shaved asparagus, fennel, and radishes, crunchy pistachios, silky goat cheese, and jammy eggs. The dressing is to die for.
Lentils for breakfast? It’s totally happening with these savory baked eggs in tomatoes, lentils, and spinach topped with tangy whipped goat cheese.
Red Pepper and Baked Egg Galettes from Yotam Ottolenghi’s Jerusalem ~ these eggs baked in puff pastry are the ultimate breakfast in bed recipe, and they look spectacular on a brunch buffet table, too.
Satisfy your hunger with this fresh and easy vegetarian supper, or brunch if you prefer.
You’ll absolutely love this BLT with sliced avocado and an egg!
Asparagus spears give this hearty breakfast dish big springtime flavor. It’s super served over warm fluffy biscuits…and a great way to use up extra hard-cooked eggs.
Scrambles are a blank slate that you can adapt to every season, varying the veggies to use whatever you have on hand. More lunch-like than breakfasty, this version begs for a salad and buttered toast.
Give this all-in-one brunch bake a try! This is a variation of a simple cheesy egg dish is sure to remind you of your childhood and quickly become a favorite comfort food.
Irresistibly delicious and easy…scrambled eggs and Boursin cheese on toasted brioche. Ripe for a romantic Valentines dinner! Votre sante!