To celebrate the early summer bounty rolling in at the farmers' market this week, I pulled together a last minute brunch for three. It was a simple affair - poached eggs, english muffins, sautéed asparagus, and lemon and crème fraîche sauce. Roasted cherry tomatoes. Coffee and orange juice. Followed by a rhubarb and cardamom tart a la Tartelette, post to follow.
It took about forty minutes to throw together and about the same amount of time to enjoy - slow, with good conversation, and lots of sunshine.
*****
Roasted Tomatoes
about a punnet of tomatoes, whatever kind you like
fresh herbs like rosemary and thyme
sea salt and pepper
olive oil
Toss together and roast at 400 degrees F (200 C) until blistered and fragrant.
Lemon and Crème Fraîche Sauce (a bit like Hollandaise)
2 egg yolks
5 Tbsp. butter
juice of half a lemon
3 Tbsp. crème fraîche
salt and pepper
chopped dill and chives
Melt the butter and lemon juice together in a saucepan. Whisk the egg yolks in a bowl, and slow begin to whisk in your melted butter mix. Season well, and then add your crème fraîche, whisking until smooth. Gently heat over a double boiler, whisking until thick. Sprinkle with dill and chives before serving alongside asparagus, eggs, or whatever you like.
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