We are officially through the winter, onto the other side and into the spring. I absolutely adore this time of year. It’s so refreshing and inspiring. Spring brings so much fresh newness and light. Despite being nearly 4 months from the start of the new year, to me, the springtime truly feels like birth of the new year. We welcome the light back into our lives and there is a very palpable energy floating amongst us. I feel rejuvenated and ready to take on the world.

From a food standpoint, there is so much beautiful produce popping up, once again. So much is in bloom and there is much greenery. I feel so inspired to create in the kitchen this time of year. While I won’t be hosting a big Easter brunch this year, I am very much in the mood to think about beautiful spring-inspired brunch foods right now. More than the typical omelet or scrambled eggs, these baked eggs incorporate the best of the season and they can become a meal in and of themselves. They can be made in single servings, so you can prep everything and just place the ramekins or crocks into the oven. What comes out are these beautiful little baked eggs with an elegant vernal twist. The perfect dish for guests. Asparagus and green peas are stars of this show, making their first appearance of the season, in the first of many delicious dishes.

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