Mini Italian Breakfast Bakes
with Romanesco Broccoli
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 I cut them off of the stem, I realized that they looked just like little pine trees to me and decided it might be fun start practicing a new Christmas brunch idea for 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.
My favorite thing about this recipe is there are no ingredient rules to follow. I grabbed whatever I happened to have in my refrigerator at the time and got a little creative when mixing it up a bit in each cup. You can even custom make each egg bake to fit the taste and ingredient restrictions of each family member. All of that in 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?
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