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Sunday, June 21, 2015

coddled eggs and potato flowers
























potato flowers

saute and sweat onions with fresh rosemary for 15-20'. slice tiny potatoes paper thin, placing in bowl with melted butter as you work. season with s&p. use removable bottom mini tart pan to layer potatoes, top with onions, layer again. bake at 400 for 20' until fork tender, serve with fresh rosemary.

5 comments:

Mary said...

The beauty and feast continues with your step by step photos for your tea time brunch! I love your blooming coddlers and pretty potato flowers with your chive blossom! Only you would have aqua cookware to match your seaside views and living :)

Sarah said...

This is such a gorgeous presentation. We have always liked coddled eggs, and the potato flowers are the perfect mate to those pretty egg coddlers. I think I know what our next brunch menu is going to include.
Beautiful seaside setting for an elegant breakfast.

thepaintedapron.com said...

I'm so excited that you shared the potato flower recipe Jain, it looks amazing! Your tea party is oh so civilized :) Gorgeous china~
Jenna

Pam Greer said...

So gorgeous!! I've never had a coddled egg! They look so good!

Cheryl Porada said...

That potatoe flower looks so delicious! Yum!
I have never tried coddled eggs, but I love your presentation.
Beautiful post.