Thursday, June 7, 2012
Ever since Alex convinced me five years ago that eggs are delicious, I've been very slowly exploring the myriad of ways to cook an egg. We had breakfast with our upstairs neighbors one morning and Candice made a dish simpler than scrambled eggs. It blew my mind and I went through a bit of a crazy egg-baking phase. It's just an egg or two in a ramekin with a splash of milk, some chopped kale (or spinach or whatever is in the fridge), topped with cheese, and baked in the oven just until it sets. If the eggs are still a tad runny, toast makes a great companion. And no breakfast is complete without a piece of Skagit River Valley bacon!