I was so excited for February’s Challenge for The Inspired Plate that I have a couple versions for our “Egg” Challenge. (Yup, I’m taking a que from Portlandia…the hipster foodie in me wants to put an egg on everything.)
We had a beautiful day at the farmer’s market recently and found these gorgeous “Winter/Spring” Greens. Delicious with a homemade dressing… A quick mix of course mustard, cream, lemon, fennel and other herbs. It was a tasty touch to this mix of greens and a perfect poached egg.
Another favorite I had to share was our homemade pizza. Sometimes we don’t have much to make dinner with but we usually have a couple eggs and some veggies. Enter in my quick pizza dough (1 c warm water, 1 packet yeast, 1 tbsp olive oil, 2 1/2 c flour, 1 tsp salt; mix, sit 10 min, make pizza crusts and bake 450 degrees/14 min). Have you ever tried to put a couple of eggs directly on top of your pizza? It’s SO delicious and can be cooked well done or soft enough to drizzle when you cut into it. Bacon Egg Cheese Pizza? Red Bell Peppers, Fennel, and Egg? Perfect for dinner OR breakfast!
Now follow our The Inspired Plate’s circle along to Laurie Vengoechea | Southern California Food Photographer. She is the incredible founder of our TIP group and such an inspiration to all of us!