This evening's fare consisted of fresh eggs procured at the farmer's market last night, paired with fragrant rosemary-infused figs wrapped with prosciutto. Jason prefers his eggs
scrambled with nothing fancy. I, on the other hand, like mine in omelette form, flipped in the pan and served with herbs and cheese (tonight's had fresh snipped rosemary with a bit of ricotta and prosciutto folded into the center).
The figs were wrapped in the prosciutto, threaded onto rosemary skewers and sort of pan roasted until they were tender and warm through (they're supposed to be grilled but this was easier). The finishing touch is a warm sauce consisting of 1/2 cup of red wine, 1 tablespoon of brown sugar, 2 tablespoons of champagne vinegar (or balsamic), 1 teaspoon of freshly minced rosemary and a cup of raspberries (I just let all this simmer until it is warm and the berries are tender).
Applesauce from last night finished the spread which, according to the main man, was extremely successful.
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