Summer is already making itself present in our lives even though we've got a little time before it officially arrives. But while we still are pretty firmly in spring produce territory, let's talk a bit about brunch. Instead of sharing specific recipes this time around, let's talk about how to include spring's bounty on our morning plates, shall we?
For me, working spring produce into my morning meals usually involves looking at the foundations of a meal and the finishing touches. And, let's face it, with egg prices still a bit wonky, we might prefer to work in more greens and garden freshness to help limit our consumption of eggs and to highlight and/or crown the eggs we do use for those glorious weekend brunches.
When it comes to building a good brunch, start with foundations like:
- Salad greens
- Steamed, sautéed, or grilled asparagus
- Sautéed or grilled ramps
- Thinly sliced radishes and tomatoes
- Lightly roasted or grilled baby carrots
- Sugar snap peas or pea vines
- Roasted or fried new potatoes
I then follow that up with eggs - cooked using the method you prefer and the manner that make your heart sing. And then some finishing touches:
- Sliced green onions
- Chopped chives
- Fresh torn herbs
- New peas
- Thinly sliced radish
- Shaved asparagus
I like to round things out with grainy buttered toast and maybe another side. Fresh strawberries, grilled mushrooms, or crispy bacon are all favorites in my house. We try to mix things up a bit and mix and match what we've got on hand, but always with a nod to the season and keeping things fresh. And lest you think Spring is the only season for this approach, Summer embraces it even more. Enjoy!