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.

lostpastremembered 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 by Lagoa Design Studio 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 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?