So, in theory, it’s officially Spring. I mean, the three inches of snow we got on Friday and the 20 degree temperature this morning would like to disagree, but according to the calendar it’s spring.
I don’t think I’ll ever understand people who say spring is their favorite season first. At least, not New Englanders who say it. I mean, that’s basically saying, “Oh yeah, I love unpredictable weather where I literally have to have my entire closet available to me because even though it’s only 15 degrees today, odds are that in two days it’ll be 75. It’s great! I can totally fit all my clothes in my New York closet, no problem!”
To me, if you are a New Englander who likes spring enthusiastically as the best season, you’re borderline schitzo. And I mean that kindly. Promise. Sorta.
I’ll agree that we’re all excited for it. Who doesn’t want to get rid of snow, and see green again, and all the prettiest flowers are spring blooms (tulips, PEONIES!). But the crazy fluctuations where you honestly cannot look out your window and accurately predict the right outfit? Not into it.
I feel like a toddler trying to dress. “Ok, today I’ll wear that really cute sweater that I love that’s not too heavy but not too light with my cropped pants, and my loafers? Yes that should work.” Open the door: 2 inches of snow and wind gusts that could knock over a pitbull. Delightful.
But spring food? That I can dig. Peas, and the first strawberries, and lemons. For sure.
This baked egg scramble in a bread boat is exactly what your spring brunch needs. It takes 30 minutes from start to finish and serves a crowd. So sleep in and skip that crazy “spring” morning. Eat some cozy eggs nestled in a deliciously fluffy Italian bread basket and tempt fate with an afternoon walk.
- 1 long Italian bread loaf
- 8 eggs
- 3 tbsp heavy cream
- ¼ cup crumbled feta
- 1 tsp thyme (fresh or dried)
- 1 tsp rosemary (fresh or dried)
- lemon infused olive oil
- Heat oven to 425F.
- Make an incision in the top of the loaf leaving about a ½ inch boarder all the way around taking care not to cut through the bottom of the loaf.
- Remove the lid and hollow out the center of the loaf, placing the bread in a bowl for use later.
- Brush the inside and underside of the lid with the olive oil and toast on a large baking sheet while you make the filling.
- Crack the eggs in a bowl and whisk together with the cream.
- Scatter the spices and cheese over the top and whisk to combine. Season with salt and pepper.
- Tear up the bread into ½ inch pieces and scatter half over the egg mixture. You want just enough that it soaks up enough of the egg mixture but not all of it. Add more bread as needed.
- Remove the boat from the oven and carefully fill with the egg mixture. Remove the lid from the baking sheet and set aside for serving.
- Bake for 25 - 30 minutes or until the eggs are just set and starting to turn golden. Let cool for five minutes before slicing and serving.