Tender spring veggies are arriving in the markets and it’s time to use them to produce some fantastic spring brunches.
Scallions, asparagus, and early lettuces combined with traditional eggs and cheeses make for some yummy brunch meals.
Try one of these recipes or follow the links to find just the right recipe for your unique taste.
8 eggs, beaten
1/3 cup milk
1/3 cup parmesan cheese, grated
1 T. chives, chopped
Salt and pepper
1/3 cup olive oil
3 chopped scallions
2 oz (4 cups) fresh arugula
Preheat oven to 425 degrees. Whisk eggs with milk, parmesan, chives, salt and pepper. Set egg mixture aside. In a nonstick, ovenproof ten inch pan place 2 T. oil and bring to medium heat. Saute the scallions. Add arugula until wilted. Add remaining oil and raise heat to medium high. Pour in egg mixture and distribute arugula evenly. Cook one to two minutes without stirring then transfer to oven. Bake for 8-10 minutes until puffy and firm. Slide onto serving platter.
3 slices bacon cut into 1” pieces and fried crisp
11/2 lbs. fresh asparagus, trimmed
½ cup chopped onion
½ cup ranch dressing
Cook bacon pieces until crispy. Drain. Discard drippings, but do not wash skillet. Steam asparagus until tender crisp (in separate pan or in microwave with 1 T. water). Add onions to bacon skillet and sauté, then add dressing. Place drained asparagus on serving dish and top with the sauce and crumbled bacon pieces.