It's been a busy day. Although I'm not Christian, I still utilize this time to celebrate my connection to the earth, to family and friends and the emergence of spring. The air the last few days have been fecund with the smell of flowers coming to life. It makes my walks in the dawn and twilight with Bella even more special.
I'm going over to a friend's house on Sunday, but I'm hoping to cook an early brunch with this recipe for my roommate and his dad. I was lucky enough to find the Serrano ham it calls for at a local market here.
Baked Eggs with Serrano Ham
12 slices serrano ham
2 tbsp olive oil
2 cups baby new potatoes, diced
1 small onion, finely chopped
8 large organic eggs
1 cup oil cured sun-dried tomatoes finely chopped
Sourdough toast, to serve
1. Preheat the oven to 350 degrees. Grease the cups of a 12 cup muffin pan. Place a slice of of serrano ham in each muffin cup to form a case for the eggs.
2. Heat the oil in a large frying pan, add the potatoes and gently fry until beginning to turn golden. Add the onion and continue to fry until it also softens and starts to turn golden. Season to taste with salt.
3. In a medium bowl, beat the eggs and season with a good grind of black pepper. Divide the potato mixture between the serrano-lined muffin pan cups,pour over the egg scatter with the sun-dried tomato and place in the over to cook for 25-30 minutes until golden. Serve warm with hot, buttered sourdough toast.
And just to be cliche, here is the Goo Goo Dolls "Iris":
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