Very.

A sunny-side up egg cooked in its own fully edible, tender pattypan squash.

It's enough to make you want to invite some friends over for brunch pronto.

"Pattypan Squash with Eggs" is the perfect way to showcase those adorable palm-size, bright yellow squash now all over farmers markets.

Click here for the recipe, which is from the "Sunset Edible Garden Cookbook" (Oxmoor House). The cookbook is filled with recipes that make use of your backyard bounty. 

When I was dining at his restaurant, Brasserie S&P in the Mandarin Oriental Hotel in San Francisco, I'd occasionally come up for air from devouring his dishes only to find myself drawn completely and helplessly to the bread.

Smoky, with a hefty dark crust and a chewy interior full of delightful air holes and developed fermented flavor, I couldn't stop eating slice after slice.

Of course, I had to ask him where it came from.

When he told me it was baked in wood-fired ovens at  Della Fattoria in Petaluma, I knew I had to stop in the next time I was in the vicinity.

So, I did.

Click here to learn more about this fabulous bakery, that Bon Appetit called it one of the Top 10 bread bakeries in America.