Friday, April 2, 2010

A Light Spring Brunch

After making my Chocolate cake with Coconut and Chocolate Filled Quail eggs last week, I had a bowlful of scrambled raw eggs. OK, now what? I could have used them in the cake, but didn't. Since they really are special in their delicate way, I wanted to do them justice. I had beautiful thin asparagus and some white skinned potatoes on hand. My chives have emerged about 8 inches high (they amazingly haven't drowned in all of the latest rain), so I snipped some of those. I picked up some prosciutto at the store, but was thinking how lucky Monique at La Table de Nana was to have her husband's own homemade prosciutto. J, you're my hero :-) And yes this wouldn't be complete in chi-chi-ness without a drizzle of truffle oil. There really isn't a recipe here, just scrambled eggs in butter resting on several potato slices that have been sauteed until golden. Three quail eggs equal about one medium chicken egg. Toss on a few snipped chives and serve with prosciutto and fresh steamed asparagus with a lemon squeeze. I had truffle oil, but if you don't have it or don't like it, just serve as is. It is wonderfully delicate and springlike for breakfast or a light brunch. Happy Spring and if you celebrate Easter, Happy Easter! Take a peek at Once Upon a Plate to see Mary's new chicks. I can almost hear the "peep....peep...peep", now!

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La Table De Nana said...

Good Morning Diane~ I'll be sure to send your post along to Jacques:)

What a beautiful breakfast and collage..
You're fortunate to have asparagus~I would like some too:)
If you can believe it I can only get quail eggs at Adonis.. our usual grocery stores don't carry them~

Well you've certainly brightened my AM..enjoy the day:)

And Happy easter to you too.

Deana Sidney said...

You make it look so beautiful, Diane. Simple and like a still life of wonderful things. Do you use American Truffle oil? I've been reading about it and am dying to try it.
I hope you have a wonderful Easter. I want to try those quail eggs... they call to me every time I pass them at Whole Foods, maybe this time I'll answer!

linda said...

hi diane,
your photography shouts springtime!!

& your eggs are so delicate with truffle oil...

wishing you & those you hold dear a
happy & enjoyable holiday! :)

Mimi said...

Nothing says spring like asparagus and strawberries. This looks lovely, such beautiful photos.

Diana Sh P said...

Love, love, love it!!!


food with style said...

so fresh and pretty! just hopping by to wish you a very happy easter!

♥ Kathy said...

I bet that's good! Happy Easter to you too :)

Trissa said...

I'd love to wake up for Easter breakfast with a dish that looks as good as that!

Linda said...

Lovely brunch!
Have a very Happy Easter!

Mary Bergfeld said...

What a lovely post and delicious brunch. Your lovely taste shines in each frame you share with us. Have a blessed Easter...Mary.

Lori (All That Splatters) said...

What a perfect breakfast! And so beautiful, as always, Diane. What a great way to serve those precious little eggs!

2 Stews said...

Thanks all for the lovely comments...and I hope you had a great Easter.

Deana...I actually used Montevibiano extra virgin olive oil with truffle and it is delicious!


Kate at Serendipity said...

Diane, can I come to your house for brunch? Pretty please?