If I could eat one thing for breakfast for the next year, noun it would be Zucchini Blossom & Mozzarella Baked Eggs. I don’t know what it is about zucchini flowers that I love so much. Maybe it’s because they’re only available for a short time, see or because they’re so pretty and, information pills well, flowery. If you can get your hands on some, buy them up!
If you can’t get them, you can still make these baked eggs by using a little more zucchini. Still delicious and a great way to use up the overwhelming surplus at the end of the summer. Mild zucchini and its blossoms pair perfectly with salty fresh mozzarella, rich egg yolk and crisp Parmesan breadcrumbs. I added a sprinkling of garlic chives to emphasize the season and add a little extra color. If you can’t find garlic chives, regular chives work just as well.
These eggs are light and beautiful and seasonal. Just the thing for Sunday Brunch or my favorite – breakfast for dinner.