Mom always said to eat your vegetables, so this Mother’s Day serve her breakfast in bed inspired by a walk through the garden.
We began with the idea of egg-in-a-hat – sometimes called egg-in-a-hole – in which an egg is cracked into a hole cut in the center of a slice of bread. The whole thing is pan-fried, usually just until the white is set and the yolk remains liquid. The idea is that as you eat it, the yolk breaks and soaks the toast with a warm, creamy sauce.
We used the same idea with a bed of vegetables. We sautéed a vegetable hash, then nestled eggs into the center of it. To amp the flavor, we tossed in some prosciutto and cheese. The result is not only beautiful, but also healthy and satisfying.