We love everything on the mindfully-sourced menus at Dig Inn locations across NYC, so when we found this delicious brunch brochettes recipe in our own archives (NYFW 2015, to be exact!) we thought it’d make the perfect addition to Mother’s Day weekend and beyond! Here’s the original story…
Earlier this year, we were ecstatic to see our favorite fashion trend finally hit the runway – wellness. The CFDA’s Health Initiative stirs a renewed focus on the health of models industry-wide, including last week’s first ever New York Fashion Week: Men’s.
In continued partnership with the CFDA, one of New York’s top farm-to-table restaurants, Dig Inn, was dishing out healthful breakfast and lunch offerings at fittings, castings and shows across the city. Healthy meals from avocado toast to the dish below were sent backstage from Theory to Greg Lauren.
These egg brochettes are a genius brunch option for ridiculously good-looking male models or any at-home brunch plans you’ve got coming up…
Dig Inn’s Healthy Brunch Brochettes
Serves 2 – 4
For the eggs:
1 clove garlic
¼ cup ricotta cheese
2 Tbsp olive oil + 1 tsp to coat baking dish
2 Tbsp milk
½ tsp salt
1 Tbsp honey
2 Tbsp picked dill, chopped
1 Tbsp tarragon, chopped
pinch cayenne pepper
For the vegetables:
1 medium yellow squash
1 medium zucchini
2 Tbsp olive oil
½ tsp salt
½ tsp pepper
1 tsp thyme, chopped
½ cup cherry tomatoes, cut in half
fresh basil leaves
Preheat oven to 325F. Coat a clean 8” x 8” baking dish with a thin layer of olive oil.
Combine all egg ingredients in a mixing bowl and whisk until well blended.
Pour egg mixture into prepared pan, cover with 2 layers aluminum foil, and bake in hot oven for 20-30 minutes, or until egg is set all the way through.
Remove eggs from the oven and allow to cool to room temperature.
Once eggs are cool, cut egg into 2” squares and set aside. (You should have 16 egg squares.)
Meanwhile, prepare the vegetables. Cut squash into quarters and then cut quarters into 2-inch pieces. Marinate squash pieces in olive oil, chopped thyme, salt and pepper.
Heat olive oil in sauté pan. Sauté squash for 3-5 minutes, or until soft. Add salt and pepper to taste.
To assemble, gather 4 skewers. Thread alternating: a few basil leaves, 4 egg squares, 2 pieces of squash and 2 pieces of halved cherry tomatoes per skewer.