So, I’ve got a thing with eggs. I could eat them for any meal, at any time, and any number of ways. There’s a culinary urban legend that the number of pleats in a traditional chef’s hats is directly correlated to the number of ways to cook eggs and, while I’ve never found concrete evidence backing that claim, it’s fair to say there are at least 5 kajillion ways to make eggs.
This time of year when we’re talking Spring and all things green and new, I can’t help but turn to eggs. And where there’s eggs, there’s certainly a thought or two about brunch. Our family isn’t all that religious but what we do love is a good Easter brunch filled with all sorts of eggs.
This year we’re going out for Sunday brunch, which is a shame because I was hoping to make a few of these baked eggs along with my all-time favorite pistachio-fennel slaw, maybe a tarragon-asparagus tart, and certainly some strawberry-cardamom mascarpone tarts.
Luckily, spring has just started and, even though Easter is very early this year, there will be plenty of times to bake some eggs, pour a few rhubarb-strawberry cocktails, and bask in the glory that is Sunday brunch.