I am currently in the Basque Country where we hosted a food and lifestyle photography workshop. I will have to tell you all about it when I return home. It was so intense and beautiful. It felt surreal to share so much of my essence with people from all over the world. We ate non-stop, we worked hard and even crashed a wedding.
Now I am here to share one of my favorite ways to eat eggs for breakfast. Perfect for this season.
Eggs en cocotte.
Lightly baked eggs until the whites are set and the yolks remain soft. My favorite.
This time with sautéed chanterelles and chèvre, but there are a million ways of preparing them – a base of ratatouille in the summer, roasted squash, sage and prosciutto in the fall. Do try them with anything and everything you like.
This is part of my monthly breakfast series for The Little Room of Style. You can get the recipe here.
I will be back soon with stories from the Basque Country.