Linderhof


Gardening, Cooking and Decorating on the Prairie of Kansas


Welcome to Linderhof, our 1920's home on the prairie, where there's usually something in the oven, flowers in the garden for tabletops and herbs in the garden for cooking. Where, when company comes, the teapot is always on and there are cookies and cakes to share in the larder.

Thursday, April 1, 2010

Asparagus, Eggs and Hot Cross Buns


A favorite spring breakfast is roasted asparagus, scrambled eggs and bacon (or ham). We eat fresh asparagus daily in season and it truly is a favorite breakfast food.

And, of course, asparagus and scrambled eggs make a great Easter breakfast. (Although this is not a breakfast just for Easter)
Today, we chose bacon (as we've eaten a lot of ham the last week or so!) and the salty bacon, the creamy eggs and the crisp asparagus make for the perfect breakfast trinity.
Sometimes we serve plates and other times we serve family style -- with the eggs piled on a plate surrounded by bacon and the asparagus piled on another plate or platter and if we do the latter, we'll get out our silver asparagus fork (foreground) or asparagus tongs (background). Victorian pieces that are perfect for serving asparagus.
And the bread for breakfast during Holy Week? Hot Cross Buns. Alas, not made by me! But rather bought at our favorite bakery. A family tradition, these hot cross buns. Another family tradition, they've always been bakery buns!

It's Friday -- Good Friday -- the day Hot Cross Buns are traditionally eaten. So please join Michael at Designs by Gollum to see other fabulous foods this Friday.


12 comments:

Allie and Pattie said...

Perfect as always, Martha. Asparagus is one of my favorite vegetables and is frequently on my table. Have a blessed holiday
xoxo pattie and Allie

bj said...

Now, darlin' lady, you are talkin' my kind of talk...bakery hot cross buns are absolutely delicious and, yes, we will have some, too.
Now, if you don't mind, could you tell me..step by step..:)..how to roast the asparagus. Olive oil, a little salt, 350 for about 20 minutes ?? Just guessing....
Thanks and hugs, bj

SavoringTime in the Kitchen said...

Oven roasted asparagus is a favorite hear and will be featured on our Easter table ;)

I've never had them with scrambled eggs and hem but I love the idea!

Mimi said...

We love asparagus for breakfast, too. I lightly sautèed (already cooked)diced red potatoes, a little oniion then toss in cut up asparagus...served with a little hollandaise, scrambled eggs, w/w toast and it is a breakfast fit for royalty!

Lottie said...

I love fresh asparagus, but have never eaten it for breakfast before. You have inspired me to have it for Easter breakfast this year! Have a great weekend!

lindaraxa said...

Happy Easter, Martha!

Pondside said...

Perfection on a plate. I love asparagus too, especially with our own free range eggs.

Jackie said...

Morning

That is the sort of breakfast my husband would love, but only occasionally!! I often serve asparagus with dinner for him, I am not too keen on it.

Happy Easter, Jackie in UK.

The Brick Cottage said...

I should not be looking at this first thing in the morning...I am SO hungry now. I love asparagus but have never eaten it for breakfast. It sounds delicious with eggs.

joey said...

Agree, a perfect spring breakfast, Martha. I'll have one of those hot cross buns, if you don't mind :) Happy Easter!

Tina said...

I didn't know that there was a special serving piece just for asparagus (my favorite vegetable!) I have my own asparagus steamer, but mostly I prepare it like you did. Now I must find a server...Thanks for sharing your lovely breakfast with us.

Jeanie said...

OK, I'm falling in love with your blog. Asparagus rocks~