My new best friend Alex over at Ile de France Cheese must listen in on me when I talk in my sleep. Because there is nothing in the world I love more then cheese. And my hubby says that I never really talk in my sleep but when I do, I am always talking about food. Eggs and cheese to be specific. Can you say one track mind? Well Alex dropped me a little email, and then he dropped me a little package. A little package that held some of the yummiest goat cheese I have had in a long time.
That 5th piece you see there WAS a whole round. But photo's or not - there is cheese sitting out that requires eating. Alone it offered a tangy fresh taste, smeared on an ak mak cracker it was even better. I crumbled it on my spinach salad - perfect! I melted it over grilled scallops, stuffed it into chicken breasts and enjoyed the best cucumber and goat cheese sandwich evah.
Then, while watering my veggie and herb garden Monday morning, I found THIS:
Then, while watering my veggie and herb garden Monday morning, I found THIS:
The first tomato of the season.
Perfect. And soon, even more perfect.
First I cut just the top of the tomato off and gutted the poor fella:
Diced up 2 stalks of asparagus:
And cracked an egg into the tomato:
Um. Egg shell in focus, tomato, not so much...
Carefully pushed the asparagus pieces into the egg white, not breaking the yolk:
Like my lil tomato holder? It is a sauce cup I swiped from PF Changs. Shh...
Then roasted it in a 400° oven for 10 minutes. The egg was slightly set at this time. Then I topped it with a nice big round of Ile de France goat cheese, and broiled it for 5 minutes more.
Topped it with some cracked pepper and kosher salt and ate it all up before the hubby could wake up and steal it from me. Ha!
It was amazing. The egg cooked just enough for the yolk to ooze out when cut into. The asparagus and the tomato roasted nicely and the browned and melted goat cheese brought the whole thing together.
Perfect.
