The sun has been out for the last two days. By that I mean the sun was really out, all day, no hiding, no playing peek-a-boo amongst the clouds. The days are becoming sweetly long, with the sun lingering longer and longer each day. We are feeling exceptionally lucky to have two beautiful days in a row!
In addition to the sun, we had Tony home with us on a Wednesday, which automatically translated to brunch. Eggs of course! Well done yolks for Tony, runny gooey yolks for me, and scrambled for the Little Miss!
This recipe is easy and can be done in no time perfect for a brunch on a busy weekend. My current favorite!
Eggs with smoked salmon, zucchini and spring onions.
- Eggs: 2 large
- Smoked salmon: 2 slices, cut into strips
- Zucchini: half of a small, finely julienned
- Spring onions: thinly sliced
- Sour cream: 5 tsp
- Butter: 2 tsp
- Salt and pepper
- Ramekins for baking: 2
Preheat oven on 400 F. On low heat sweat the zucchini and spring onions in the butter for 4 minutes or so making sure not to brown. Coat the ramekins with a teaspoon and a half sour cream each. Divide zucchini and spring onion mixture two portions and place each portion on the bottom of the ramekins. Top with smoked salmon. Break an egg on each ramekin, spoon a tsp of sour cream on the side of the yolk, season with salt and pepper. Place ramekins on a shallow baking dish filling up with water half way to the top of the side of the ramekin. Bake for 15 minutes for soft runny yolk, and 18-22 minutes for firm yolk.
“Lets go to the park, Saira”. “Suurrree, Ooh-Khay,” she said, like she says these days.
On our way there she spotted our first croci in the front yard…deep dark yellow like that of an egg yolk! Spring is here!