Phew! Last weekend was a long one and goodness gracious am I tired. I'm also, extremely happy to be back in Los Angeles, sleeping in my own bed. And kinda sad to have to say goodbye to it again tomorrow. But I love going away for a bit because home always feels extra wonderful when I get back. Isn't it weird how that works out. Like all of a sudden that coffee cup you drink your latte from each morning feels new again and your towels seem softer than you remembered. I've got to admit that I'm dying to stay put (after this Memorial Day weekend) for a bit and bake/cook/make all the rhubarb things. After cooking up a quick rhubarb compote with Madagascar vanilla crème fraîche the other night in Martha's Vineyard, I'm 100 percent obsessed with the stuff. Unfortunately, now that I'm back on the west coast, my rhubarb won't be coming from the garden of the coolest and most inspiring woman I've met in a while, Phoebe.  Not only does she grow and bring rhubarb to workshops, she is also a chicken mama, a maker of incredible jams, and a maple syrup maker (sugarmaker). When I grow up, I want to be just like her. Truth.

While I was out in Martha's Vineyard, I whipped up some baked eggs with the help of the amazing Chef Patrick Soucy for Betty and Meg's photography workshop. I was lucky enough to use some of Phoebe's foraged ramps and eggs, some sweet onions, tomatoes, and my secret ingredient: Vermont Creamery bijou aged goat cheese. That goat cheese is kinda everything. I also topped them with a bit of crème fraîche and grated parmesan. I loved the way all the flavors came together, but don't feel limited to this combo alone. The week before last, I baked up some eggs with kale, onions, garlic, and rosemary from my garden and that equally delicious yet totally different. Make this your own and if you're like me, maybe make this often 'cause it's so simple, comforting, and honestly it's super pretty. I served it up with some crostini and a quick breakfast salad dressed with pineapple vinegar, extra virgin olive oil, and salt and pepper and could without a doubt eat some variation of this daily.

Cooking with such a creative and warm chef was definitely a highlight from the weekend. As was meeting Jeremy of Martha's Vineyard Spearpoint Oysters and touring his oyster farm out on Katama Bay. Actually, that was a mega highlight, as he walked us through the life of an oyster, from seed to harvest. However best part had to be eating those ice cold, harvested same day oysters. YUM. I also met some of the loveliest people, like Phoebe, learned a new style of photography, and visited New England for the first time ever. All in all, it was memorable even if I arrived home bone tired and ready for a vacation from my vacation! Huge hugs to all the attendees and hosts for sharing the weekend with me. 

BAKED EGGS WITH RAMPS, SWEET ONIONS, TOMATOES AND GOAT CHEESE

Serves 4

INGREDIENTS

• 2 1/2 Tbsp. unsalted butter, plus more to butter mini cocottes/ramekins

• 1/2 Tbsp. olive oil

• 1/4 of one yellow onion, minced

• 4 ramps cleaned with white and green parts divided and chopped

• 1 2 oz. bijou (aged goat cheese) log, quartered

• 5 oz. grape tomatoes (or similar), halved

• 4 large eggs

• 2 Tbsp. creme fraiche whisked with 1/2 Tbsp. whole milk

• 1 ounce grated parmesan (or similar)

TOOLS

• 4 mini cocottes or 6-ounce ramekins

• Baking sheet

• Heavy bottomed skillet

• Wooden spoon

• Measuring cups/spoons

• Sharp knife & cutting board

FIX

1. Preheat oven to 375°F and position rack to middle of oven. Generously butter 4 mini cocottes or ramekins and set aside on a baking sheet.

2. Melt 1/2 tablespoon of butter with 1/2 tablespoon olive oil in a large skillet pan over medium heat. When butter begins to foam, add onion and whites parts of ramps and cook until softened. Season with salt and pepper to taste and add greens of ramps. cook until greens are wilted, about a minute then remove from heat.

3. Divide halved grape tomatoes between the 4 dishes and top with onion mixture. Add a quarter of one bijou log to each dish and crack an egg into each dish. Top with a tablespoon of the creme fraiche mixture and a sprinkling of parmesan cheese. Bake for 12-15 minutes or until whites are just set and yolks are runny. Rotating pan halfway through baking. 

4. Serve and enjoy with crostini and a light salad.