Brunch started with sauteed fresh summer veggies plus fresh mozzarella and basil.
Top it with an egg and more cheese, Parmesan this time, and then more basil, bake it, and voila, you have a pretty+healthy summer breakfast.
+Fresh and summery taste
+Veggilicious lightness as opposed to heavy brunchy eggs-meat combo
+Ramekin presentation elegance
+Individual portion cuteness
-Veggies gone runny...maybe strain veggie mix or leave out tomatoes next time
-Time intensive to cook veggies, put it all together and then bake it
Overall: Make again for a small group but prep the night before and skip tomatoes to avoid liquid in end product
Once upon a time I though scones were always dry pastries. And then I had one that tasted like a fluffy, buttery, sweet biscuit. Now when I make them I can't stop eating them, especially warm out of the oven and filled with summery-fresh berries.
+Fresh and summery, yet lightly decadent, taste
+Pretty wedges of pastry
-Time intensive to cut butter into a flour mixture and then play with sticky dough to fold in berries and get it in a decent shape for baking
Overall: Make as often as possible when I have the time to dedicate to it
Serve veggies eggs+scones with milk in mason jar, plus a lake view and a conversation/food sharing partner, for full effect.
Dara's Baked Eggs with Summer Vegetables
*I left out the capers
Strawberry-Sour Cream Scones
*I skipped the brown sugar topping and just sprinkled granulated sugar on top. I also didn't refridgerate the dough first or pull apart the wedges after cutting them (it was too sticky, probably because it hadn't be refridgerated ). The texture was still perfect to me despite my lazy-cuts.