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Extravagant Eggs For When You Have No Time
I spend many days harvesting the wild greens which grow in abundance at the edges of my gardens. Both chickweed and hairy bittercress are common early spring characters: the bittercress is similar in punch to arugula, whereas chickweed is akin to pea shoots, with a tender texture.
Miso Butter Salmon + Custardy Scrambled Eggs
The Mushroom Quiches That Broke Brunch
Honeynut Squash, Red Onion + Sage Frittata
I don’t usually think “ooh yes I want a frittata” because nearly always, the results feel dense and uninspired. Happily, I can no longer say that. Enter a frittata you’ll want to make and eat anytime of day, and carry you through the year. No matter what ingredients you swap in, it’s always a hit.
Orange & Rosemary Crème Brûlée
There is something about custard. Supple and silky, like the best pudding ever. This crème brûlée is made with duck egg yolks, richer and larger than those from chickens, and it is outrageously good.
Savory French Toast
Savory French toast is definitely a thing. This twist on a favorite produces a nourishing, exceptional meal, ready in minutes. Plus, who doesn’t love breakfast-for-dinner?
Quinoa Bowl with Jammy Eggs+Pickled Shiso
A warming pot of grains or beans makes for the often needed set-it-and-forget-it mode, allowing me to focus on the day’s numerous other tasks. For that reason, as well as the fact that they’re hearty and healthy, grain and legume bowls are solid go-tos at the cottage. In this version I’ve used quinoa, but you could just as readily use brown rice or barley, or choose lentils or chickpeas.
Farmers Market Bagel & Lox
Egg and Prosciutto Toasts
Jammy Eggs with Creamy Feta Sauce, Crispy Fennel Seeds & Pink Peppercorns
