How lucky are we to have Spring come again? The trees are waking up, small buds perk a little every day. Our dogs run outside in the sunshine until they’re sore; puffing in the still-cold air. I’m learning to love Spring for what it is: a greeting, a promise, a chance to try something new.

And so I bring a bruschetta. I use this term loosely, of course. It’s toast. With goat cheese. Micro-greens and tomatoes roasted to the point of jamminess with half an onion to cut the sweetness. Topped with an egg, the freshest I could find: still warmed from the morning lay where I tucked it into my pajama pocket when I opened up the barn door for a flock of eager, hungry, crowing hens.

Vermont Creamery asked me to provide a “tip” for Spring cookery. Mine is to surround yourself with animals, all kinds and all ages and all sizes. Dogs to comfort you, to keep you warm in the still-cold morning. Chickens to watch from your kitchen window, to give you fresh eggs every day. We can learn a lot from chickens, you know. Keep busy, rest often, and keep one eye on your friends at all times.

Ingredients:

6 campari tomatoes or whatever variety you have at hand, sliced in half or quartered if larger
½ white onion, chopped
4 slices of your favorite rustic, crusty bread
4 eggs
4 oz Vermont Creamery goat cheese, slightly warmed to room temperature
½ cup arugula or other microgreens
Rice wine vinegar or a lemon half
Salt and pepper to taste

Directions:

Preheat oven to 450*F
Line a sheet pan with parchment or foil (for easy cleaning)
Drizzle tomatoes and onions with a little oil and roast for 25-30 minutes until skin is wrinkled on tomatoes and onions are softened and browned
Remove from oven and allow to cool
While tomatoes are cooling, toast your bread and fry 4 eggs in your preferred method
Evenly spread goat cheese on each piece of toast
Top each with greens, then roasted tomatoes
Gently place fried egg on all slices
Either squeeze a little lemon or a teensy drizzle of vinegar on egg
Season to taste and enjoy!