Summer Breakfast Snacking Plate

with homemade apricot jam!

i just got back from Europe to the coldest San Francisco summer since 1965 (i checked). so i’m eating my way back across the Atlantic with a breakfast snacking plate that reminds me of the warmth, color, and market freshness i found all over france. ripe fruit, crunchy veg, little bits and bobs that make it a full meal.

i also made a 3-ingredient apricot jam that’s tangy, golden, and sickening (in a good way) when piled on toast with a thick slab of salted butter. you can build your own version with whatever’s in your fridge or at the store, but here’s what i put on mine:

Summer Breakfast Snacking Plate

• slices of baguette

• salted + vanilla-flavored butter (if you’re in the US, i think Kerrygold or Isigny Ste Mére are great options)

• homemade apricot jam (recipe below)

• little gem lettuce with flaky salt, extra virgin olive oil, and sherry vinegar

• summer tomatoes

• manchego cheese

• 2 jammy eggs (7 min 30 seconds. add baking soda in the last 30secs of boiling for easier peeling)

• 1 sungold kiwi

• 1 peach

homemade apricot jam (3 ingredients):

• 3 cups chopped apricots (pits removed)

• ½ cup granulated sugar

• 1/2 tbsp yuzu or lemon juice (bottled is best because it has a consistent pH and this will help the thickening process as it cools)

add everything to a saucepan and bring to a boil. reduce heat and simmer for ~20 minutes, stirring occasionally, until thickened. when you can swipe some on a plate and it doesn’t run, it’s ready. transfer to a clean jar and let it cool. it’ll set up even more in the fridge. perfect with massive slices of butter.