I know I've been MIA lately. It's summer and I'm focusing on my little family. I will occassionally drop in here with some updates, but if you want to see what I'm up to on more a regular basis you may want to start following me on Instagram. My handle there is laurakbray. I'm loving Instagram these days. It's so drama-free and fun over there and incredibly easy for me to share some of my daily activities. I have lots of food photos and am sharing a lot of my illustration work in progress.
In the meantime…here's a fun recipe for you. I made these yummy, baked eggs for our Sunday brunch. It was one of those days where I felt totally relaxed and was really able to fully enjoy the process of cooking for my family. I loved being in my pajamas, wandering around our little garden, and picking fresh kale, basil, oregano, and tomatoes. The air was cool and it was just a really lovely morning. I know I should immerse myself in the moment more often.
This recipe was inspired by new favorite cookbook, The Forest Feast. We just got the cookbook this weekend and have already made 3 recipes from it. When I grow-up, I want to be Erin Gleeson. She paints, she cooks, she lives in the middle of a beautiful, Northern California forest. Check-out her book and her blog as soon as you can!
Here's my take on her Kale Eggs, I call mine Italian Baked Eggs:
Ingredients (per egg cup):
- 2 eggs
- diced, fresh oregano & basil (amount to your taste)
- large leaf of kale
- tomato slice
- grated mozzeralla (to your taste)
- slice of prosciutto
- Using a whisk, whip the eggs and herbs together.
- Place a kale leaf in the bottom of a greased ramekin.
- Place a tomato slice on the kale.
- Pour egg mixture over the kale & tomato.
- Sprinkle with cheese.
- Bake at 350 for 20-25 minutes until the egg mixture is puffy.
- Immediately lay a slice of prosciutto over the egg dish. The heat from the egg will melt the fat of the prosciutto and make it delicious.
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