Saturday mornings are my favorite time to visit the farmers market. The selection of fresh produce is abundant all throughout the summer, and now that it’s fall, vegetables are out in full force. However, this time around I found this gorgeous green called Romanesco Broccoli. It was so lovely that I almost hated to cut into it and I wanted to highlight its unique design in whatever recipe I used it in.
After cutting the stems off I realized that they looked just like little pine trees and decided it would make an a festive addition to my Christmas brunch this year. Not only are they adorable as a garnish, but since I steamed them and lightly sauteed them in olive oil and sea salt, they were just the right flavor for the egg bakes.
The nice thing about this Italian egg bake recipe is there are no ingredient rules to follow. Just grabbed whatever you happened to have in your refrigerator at the time and go with it. You can even custom make each egg bake to fit the taste and ingredient restrictions of each family member.
All of that deliciousness in just under 25 minutes? Now that’s a breakfast idea worth making again and again. Now, the only question is, where will I find Romanesco Broccoli during the holiday?
Check out some of my other breakfast recipes:
I hope you enjoy this recipe! If you’ve made it please share it with me by tagging @culinary.butterfly on Instagram or @culinarybutterfly on Pinterest, or by using the hashtag #culinarybutterfly on Facebook
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