You all know what that means.... we all get to play with our dishes and be inspired to create a lovely setting for our friends and families to enjoy a meal together. What could be better?? And when do we ever create as many memories as we do at the table??
Come join us at Between Naps on the Porch, say hi to our gracious hostess Susan. Then relax and enjoy...
We have a winner!!! As you know, CSN Stores very generously offered to sponsor a giveaway here at Bramasole. They have over 200 stores online and I can't even tell you how many hours I've spent browsing and dreaming. (Mr Bramasole wants to get his hands on this wish list of mine- he's getting nervous!)
So, we are SO very excited to announce that the winner of the 60 dollar gift certificate from CSN is..........
Diann from The Thrifty Groove
Oh my gosh, I'm so happy for her! If you haven't been over to Diann's blog, please go visit! This girl knows how to shop- you wouldn't believe some of the things she finds! Can't wait to see what she gets with this!
Diann and Troy- we want to see pictures!!
And a HUGE thank you to CSN Stores. You've been wonderful to work with and it's clear from the response that the blogging community and it's readers love you.
Now on to today's table. After some absolutely gorgeous Spring weather lately, the last few days have been really "yucchy" as Allie would say. It hasn't just rained- it's POURED!
Gray skies and a drop in temperature for more than a day does nothing for my mood. Mr. B. would definitely agree
So this morning I decided to use up some bits of this and that in the fridge and make a nice breakfast to enjoy while catching up on some emails and Facebook messages. Now, this would have been much more productive and relaxing if Facebook hadn't decided that it doesn't like me today, but it was a nice breakfast anyway.
The vintage card table is perfect for 2...
Unfortunately, the gray day doesn't bode well for good pictures
It was too wet to bring any real flowers in, so these stylized ones will have to do..
I've had these miniature cocotte pots for quite some time and find them perfect for many brunch and lunch dishes. I have them in multiple colors and have even used them for mac and cheese at a children's party.
Amber bubble glasses, vintage etched juice glasses, and a vintage handstitched tea cloth bought at an estate sale in NY. It has some damage on one edge, but who can see it? I would find it disrespectful to the woman who spent so many hours working on this to just dispose of it
Breakfast is served
Eggs over a base of leeks, spinach, mushrooms, and creme fraiche...
Batons of crusty bread to dip in the creamy egg...
and fresh Farmer's Market fruits, coffee, and juice
These eggs can be made in individual ramekins or the mini cocottes as I've done
Eggs en Cocotte
2 large eggs
a bit of olive oil
1 cup sliced leeks (white and light green parts only)
1 cup chopped wild mushrooms ( pretty much any veggie will do- I’ve used asparagus and artichoke hearts with excellent results)
1 cup chopped spinach
4 Tbsp creme fraîche or leftover Bechamel sauce
salt & pepper
baguette, cut into long thin strips ( I very lightly toasted them- personal preference)
In a medium skillet, saute leeks in olive oil for 2-3 minutes (until it begins to wilt). Add mushrooms and spinach and saute another 2-3 minutes. Season with salt and pepper. Remove from heat and set aside.
In a deep saute pan, bring about 2 inches of water to a boil – fill it enough so that when the cocottes or ramekins are placed inside, the water goes half way up the side. Meanwhile, place one tablespoon of creme fraîche at the bottom of each ramekin. Next, divide the leek and chanterelle mixture in half and add on top of the creme fraîche. Add another tablespoon of creme fraîche in each ramekin. Finally, crack one egg on top of each serving (don’t break the yolk). Season with salt and pepper.
Gently place each ramekin in the boiling water and cook until the whites are opaque- this can take anywhere from 10-20 minutes (do not place a lid on the pan!). Once the eggs are done, carefully remove from the water. Garnish with chopped chives and a sprinkle of coarse sea salt. Serve with toasted baguette cut into thin strips for dipping.
Congratulations again to Diann!
Be sure to join us tomorrow for Foodie Friday and bring your appetitie!
Buon Cibo, Buon Amici,
Pattie and Allie