I saw this recipe yesterday on the NY Times Cooking site and realized that it would be a perfect weekend treat. I almost always have plain yogurt and eggs in the fridge, and I just bought a huge bunch of fresh mint at the State Farmer's Market yesterday- so the stars were aligned for this delectable breakfast. From start to finish, this dish took less than 10 minutes to prepare. I'm already looking forward to making this again (perhaps as soon as tomorrow).
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