Spring bounty in a bennie
This morning’s breakfast consisted of asparagus, Black Forest ham, and baby portabellas served up as under two soft-poached farm fresh eggs with hollandais. On the side was a spring salad from the garden- baby spinach, red mustard, arugula, cilantro, thyme, tarragon, and chives. This is how we do it in the kitchen at Casa del Snob de Comida.
Yum!
