Sunday, April 28, 2013

spring brunch for supper

The weather goes from almost summer-like to cold and grey in the blink of an eye. It is only the lengthening of the light during the days and the spring flowers blooming that indicates the season. The lilac is almost blooming in our front garden. Inside, we have a surfeit of dinosaurs. The boy has been engrossed in dinosaurs, doing complicated dot-to-dot dinosaurs, colouring dinosaurs and this weekend, we have been reading this series of books which have our boy enthralled. He is trying so hard to sound out the words but he's learning to read in french at school so is much more familiar with french sounds just now, although reading in english is almost there.

We had a clean out of the boy's toys and room today - starting with his books and toys and ending with piles of too small clothes and too young books which will need to find new homes with new boys. But now his favorite dinos are displayed on his shelves along with his dino books.

For supper, I turned to a recipe I found in our latest Edible Vancouver - a brunch recipe that I've been meaning to make. It came together extremely quickly and was delicious.

Baked Eggs with Asparagus and Leeks (from Edible Vancouver)
1/2 lb bacon, sliced thinly
6 medium leeks, thinly sliced
1 bunch asparagus
salt and pepper
1 c vegetable stock
1 tsp dried thyme
6 eggs

Preheat the oven to 400 deg F. In a large saute pan, cook the bacon until it has rendered it's fat. Add the leeks and let them cook until tender. Season with salt and pepper. Meanwhile, cut the asparagus into 1" pieces, leaving off the woody ends of the stalks. When the leeks are cooked, add the stock and stir to mix. Add in the asparagus and then create 6 wells. Break the eggs into the wells and then put the pan into the oven and bake for 10 minutes or until the eggs are set. Serve immediately with hot buttered toast.

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