I'm jealous of everyone already harvesting things in other parts of the country that we won't see in the northernmost part of the country for a month or two...or three! But I will share a great brunch idea to use all of the herbs that are growing in my garden now, plus almost any veggie that is in season and that suits you. My friend, John and Keith, call this dish Ramekins Gone Wild! (but I think the traditional name is baked or shirred eggs).

First, you oil as many large ramekins (I use heavy diner bowls myself) as people you have to feed. Then crack in two or three eggs (depending on the size and your appetite...my chickens lay a variety of colors and sizes). Sprinkle with salt and pepper and then add almost any (chopped) veggie or herb that interests you.

Today, I threw in some Vidalia onion because I had some already chopped and sitting on the counter, some sun-dried tomatoes, some fresh thyme leaves and snipped chives (or herbs of your choice), and some shredded aged provolone (a tablespoon or two, cheese of your choice). Over all this, pour a couple of tablespoons of heavy cream. Place the ramekins/bowls in an ovenproof baking dish, and fill it with hot water until it reaches about halfway up the sides of the egg dishes. Carefully place the baking dish in the oven, and bake at 400 degrees for 20-30 minutes. (I myself prefer 25 minutes for a perfect, jelly-like yolk.) Serve with whole-grain, nutty toast, and swoon!

Enjoy--Gina

Here is a link that might be useful: Lindsey's Luscious (a food blog)