Dutch. baby. Might go down as the weirdest name for a pancake EVER.
Despite its odd name, the dutch baby is a pretty little puffed pancake that bakes entirely in the oven. It should really be called the lazy pancake because there is no flipping required – the batter is poured into a cast iron pan, cooked in the oven until it’s impressively puffed, and then cut up like a pizza to serve.
(Are you converted yet?!)
Just look at that #yolkporn.
Why is the internet obsessed with runny yolks? I have to be honest and say that I don’t love a runny yolk. Does that make me a bad breakfast blogger?! 😉 There are just times when I’d rather my eggs be poached or fried hard! Or medium-hard. But definitely not soft.
I’m coming around to soft eggs though – I like how a soft egg creates its own sauce, to mop up with bread, or to douse over roasted asparagus and crispy prosciutto, like we have here with this Roasted Asparagus with Prosciutto and Fried Eggs recipe.
This is a simple sheet pan breakfast celebrating the Spring flavours of fresh asparagus. Roasted asparagus sprigs are stacked with crispy prosciutto, a soft fried egg, and crumbles of creamy goat cheese and it is the perfect combination of roasty, salty, and creamy.
And mighty tasty.
Everyone needs a really good brunch cocktail in their repertoire. A cocktail to serve guests at a brunch party (my FAVOURITE kind of party!) or just for sipping on your patio on a lazy, warm Sunday morning.
Earlier this week I was ruminating over the fact that my raspberry bush is behind by a whole month! For this cocktail, I’ve bought raspberries from the market, but I anticipate making this cocktail again and again (and again!) with raspberries from my garden.
This Raspberry Gin Fizz is a delicate berry-filled cocktail splashed with a hint of soda water and lime for a light, refreshing drink. Most of the ingredients you already have on hand in your kitchen!