A Lazy Sunday Brunch: Farm Fresh Eggs Over Savory Zucchini and Spinach Hash

The sun barely peeked through my window this morning as my eyes fought off the last bit of sleep. It was 7:32 am and I debated whether or not to keep sleeping. As always, my mind began racing making my to-do list for the day, organizing my hours when I suddenly realized that it’s Sunday. Not just any Sunday, it is the second Sunday since I quit working weekends. The realization seems simple but set the platform for an amazing day.

We spent our Saturday in Sonoma at the Mac Murray Ranch for the 32nd Annual Sonoma Wine Country Weekend where all of areas best chefs present a taste of their talent while we toured the grounds sipping on various wines. It was a sold out event at 3,000 tickets worth every cent. The event was a well done production and a festive day for all, some more festive than others. In addition to the incredible food, we sampled fresh fruits, local Russian River beer, coffee and wines from numerous appellations such as Alexander Valley, Dry Creek Valley, Russian River Valley and Sonoma Valley.

Needless to say, our Sunday was slow and relaxed after all of the commotion of Saturday’s festivities. We headed to the farmers market and picked up some fresh squash blossoms, zucchini, spinach, Yukon gold potatoes and fresh farm eggs. With a fresh cup of coffee in hand, we headed back to make today’s amazing brunch.

What You Will Need
Eggs ( 1 per person)
2-3 cups fresh Spinach
1 Zucchini
Yukon Gold Potatoes ( 1 per person)
1 garlic clove
1/4 c. parmesan cheese
3 T. butter (2 for the hash, one for the eggs)
Salt & Pepper

What You Do
Preheat oven to 300 degrees. Wash the potatoes and zucchini and cut into small 1/4 inch cubes. Saute the potatoes in butter for 10 minutes over medium high heat stirring frequently. Once the potatoes begin to brown, add the the zucchini, minced garlic clove and combine for approximately 5 minutes. Toss in 2-3 cups of spinach stir in until wilted. Shave parmesan over the top, combine and season with salt & pepper to taste. Reduce heat to low and allow to remain hot while preparing the eggs.

In a large frying pan over medium high heat, add 1 T. butter and brown. Crack each egg into the brown butter and cook for one minute then finish off in the oven for an additional 1-2 minutes or to taste. We chose to keep the yolk runny to incorporate into the hash but this would also work well with any egg or vegetable preparation.

Serve the fried egg over the hash and add your favorite hot sauce to take it to the next level. Treat your guests to a mimosa with freshly squeezed orange juice.

 

 

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