Thayer in the Kitchen

This is a delicious breakfast/brunch dish of baked eggs with fresh spinach. It also happens to be very easy to prepare., another plus in the morning or whenever you may be preparing your first meal of the day. Ingredients 1 slice of bread torn into rough crumbs 3 T. oil (I used sunflower oil) 1 t. thyme (2 t. fresh thyme if available) 2-3 cloves garlic 1 shallot 5-6 oz. baby spinach or large spinach torn into pieces (remove tough stems) 4 large eggs 1/2 cup heavy cream 1 t. tarragon (! T. fresh tarragon if available) pinch of freshly grated nutmeg if available salt and pepper Instructions Set oven to 375 F Brown the bread crumbs in 1 T. of the oil for about 10 minutes. Add salt and pepper and thyme. Heat the remaining oil and sauté the garlic and shallot for a couple of minutes. Add the spinach and stir until wilted.. Put the spinach in the bottom of a gratin dish. Make four dips in the spinach for the eggs. Place an egg in each hollow. Pour the cream around the eggs. Top with the tarr

We love oatmeal, but sometimes I get tired of serving it basically the same way. When I saw this recipe for Savory Oatmeal I wanted to try it. Arthur and I decided it was worth adding to our breakfast repetoire. Ingredients for 2 servings: 3 strips of bacon 1 1/2 cups oatmeal  1 cup plain almond milk 1 cup water (or 2 cups water and no almond milk) 1-2 chopped scallions (whites separated from greens) 2 tablespoons butter 1 teaspoons salt  2 eggs 1 teaspoon black pepper 1/4 cup heavy cream (or 1/2 & 1/2) 1/4 cup shredded cheddar cheese Sriracha or hot sauce (opt.) Steps to Prepare Chop the bacon and saute until crispy. Drain the bacon but leave the grease in the pan. Bring the water and almond milk to a simmer along with the whites of the scallions, the butter, and a teaspoon of salt. Stir in the oatmeal and cook until tender. Cover and set aside. Fry the eggs in pan containing bacon grease. Sprinkle with salt and pepper. Cook until they are as done as you like them. Put the oatmeal

This is a breakfast recipe using the lovely spinach that we got in our first box  from our new farm My Fine Homestead. I love easy recipes that incorporate vegetables in courses other than lunch (which we typically don't eat) or dinner. My husband, Arthur, is a big fan of polenta and will happily eat it for any meal. If you try this dish, I hope you will find it as satisfying a breakfast as we did. Ingredients Polenta: 5 cups water or stock (I used a combination) 1 cup polenta 2 Tbsp oil (or butter) 1 tsp salt Greens & Eggs: 1 medium onion, chopped 1 bunch of spinach, chopped (or other greens like Swiss chard or baby kale) 2 - 4 eggs 1 Tbsp butter or oil Salt and pepper to taste Freshly grated Parmesan  Directions To make the polenta, pour the water into a pot, add the salt and bring the water to a boil. Slowly pour in the polenta while whisking well. Bring the polenta to a simmer on low heat, stirring often, cooking gently for around 30 to 45 minutes, or u

We frequently have oatmeal for breakfast, but I like the idea of adding variety to the way it is served.  This is different than we usually have our breakfast cereal, but Arthur said he thought it was quite tasty and we should have it again. 2 cups hot prepared oatmeal 2 eggs, fried sunny-side up (poached would also be OK) 1 avocado, sliced 2 oz. Gruyere or cheddar cheese, shaved or grated Snipped fresh chives Place oatmeal in a serving bowl.  Top each serving with an egg, slices of avocado, cheese, and chives.  You could also offer hot sauce. To cook 2 cups of oatmeal: 1 cup of dry oats 2 cups of water 1/4-1/2 tsp. salt Cook 10-12 minutes or until water is absorbed and oats are tender Adapted from Better Homes & Gardens

This recipe was adapted from a recipe from Cook's Country.  I served them when my family visited from Chicago.  They are very adaptable.  You can use different types of sandwich buns; cook the eggs however the eater prefers; and use whatever variety of cheese you like and have available.  The arugula and sliced tomatoes are also optional. 4 English muffins, split (I used Brownberry sandwich thins) 3 tablespoons softened butter 1/4 cup mayonnaise 2 teaspoons Dijon mustard 4 large eggs Salt and pepper 4 slices of thin deli ham 4 ounces shredded or sliced Gruyere cheese 1 1/2 cups arugula 4 thin tomato slices Butter the English muffins or sandwich buns (split) and broil until lightly brown.  Mix mayonnaise and mustard.  Cook eggs however you like.  I made poached eggs for one, scrambled eggs for another and sunny side up eggs for the third.  Essentially I doubled the recipe because each person ate 2 sandwiches.  Take a muffin half and spread with mayonnaise/mustard dres

If you belong to a CSA farm in Wisconsin, you can plan on getting garlic scapes in your spring boxes.  On a post in July 2010, I showed pictures and gave an explanation of garlic scapes.  You can either check it out or do a Google search if you're wondering what kind of very strange vegetable has come your way.  If you have been a CSA member before, you probably know all about them.  I think I got this recipe from Vermont Valley Community Farm, a very fine farm that we have belonged to.  This is one more excellent dish where you can serve vegetables for breakfast.  Frequently we only think of vegetables for lunch or dinner.  When you belong to a CSA farm and are receiving bountiful amounts of fresh produce, it's a good idea to have some veggies for breakfast/brunch as well. 3 tablespoons olive oil 10 eggs 2  cups finely chopped raw spinach (1/2 LB) 1/2 cup grated Parmesan cheese 1 tablespoon chopped parsley or 1 tablespoon basil 1/2 cup

This is a great super easy seasonal dish for a tasty brunch.  You can serve bacon or sausages along with it.  The asparagus season is so short here in Wisconsin that you need to take advantage while the asparagus is readily available at the farmers' markets.  4 Slices of bread--sourdough is a good choice but other breads would work fine too Granulated garlic (Penzey's) or garlic salt Olive oil Bunch of asparagus 4 large eggs 1 oz. Parmesan, shaved with a vegetable peeler Toast the bread.  Brush with olive oil and sprinkle with garlic. Steam the asparagus in a skillet with 1/2 cup water, 1 tablespoon olive oil and 1/2 teaspoon kosher salt. Cook until barely tender--5 minutes or less. Drain the asparagus on paper towels and place on top of the toast.  Take the skillet and add a bit more olive oil or spray with olive oil pan spray.  Sprinkle with salt & pepper.  Cover and cook over low heat until the whites are cooked but the yolks are still runny.  Top the toast

I needed to make an "herby" thing to contribute to the annual Madison Herb Society spring tea party.  These sandwiches seemed to be a perfect solution.  1) They contained herbs.  2) They were easy--always a plus.  3) You used eggs and since I have been getting fresh eggs from my daughter's chickens.  This was another reason for these sandwiches to be a good choice.  This is a picture of "The Girls" and the chicken palace that Mike built for them.  8 hard cooked eggs, chopped 2/3 cup mayonnaise (light is fine) 1/2 cup finely chopped celery 1/4 cup chopped chives 2 tablespoons minced red onion 1 tablespoon chopped fresh tarragon 1/2 teaspoon black pepper 1/2 teaspoon seasoned salt Whole grain bread Watercress Combine all ingredients.  Spread on whole grain bread slices.  Spread mayonnaise on an equal number of bread slices.  Top with fresh watercress.  Put together as sandwiches and cut into quarters.

According to the original recipe this is classic salad from Burgundy, France.  It can be served as a lunch dish since it includes eggs.  Its quite different but we liked it and I have made it twice.  These days with all the lettuce and greens from our CSA farm I continue to try recipes that turn them into meals rather than a little side salad.  Garlic Croutons 4 slices bread rubbed with olive oil on both sides.  Sprinkle with garlic salt or granulated garlic (from Penzey's).  Bake 10 minutes at 325 degrees.  Turn the bread over and bake for another 10 minutes.  Cut into squares.  You could also use purchased croutons. The original recipe called for making a mustard vinaigrette dressing with olive oil, red wine vinegar, Dijon mustard and parsley.  I didn't do this. I used some balsamic vinaigrette I happened to have in the frig.  You could also use a bottled dressing of your choice. Take several slices of bacon, dice and cook until crispy.  I used about 4 although the ori

This recipe makes an excellent dish for brunch.  I made it this morning when we got home from the farmers' market.  We got lovely tomatoes in our CSA box as well as basil.  I have mint growing in pots on my deck.  The finished dish was very pretty to look at and I'm sorry I didn't take a picture, but we were hungry.  Try it yourself and see what I mean! 6 eggs Salt and pepper 2 tablespoons water 2 tablespoons chopped fresh basil 1 tablespoon chopped fresh mint 3-4 chopped green onions 1 tablespoon olive oil 3 ounces feta cheese, crumbled 1 medium-large tomato, sliced Preheat the broiler.  Beat the eggs with the water, salt, pepper, herbs and green onions.  Use a large ovenproof skillet and heat the olive oil.  Pour in the egg mixture and cook for 4-5 minutes.  Lift the edges of the omelet and let the runny part flow over the edge of the eggs to cook.  Its OK if the omelet isn't completely cooked on top because it will finish under the broiler.  Top the omel

This is another tasty frittata which makes an easy supper dish. We love fresh dill and its a very nice addition to this egg dish. 9 large eggs 3 Tbs. freshly grated Parmesan 3 oz. feta cheese, crumbled (about 2/3-cup) 2 Tbs. minced fresh dill Coarse salt and freshly ground black pepper 2 Tbs. olive oil 1 large clove garlic, minced or 2-3 garlic scapes, chopped 4 cups packed arugula (about 4 oz. or 1 bunch), chopped Adjust an oven rack to the upper-middle position and heat the oven to 400°F. In a large bowl, lightly beat the eggs. Stir the Parmesan, feta, dill, and a light sprinkling of salt and pepper into the beaten eggs. Heat the oil and the garlic in a 10-inch ovenproof nonstick skillet over medium-high heat. When the garlic sizzles and starts to turn golden, add the arugula. Cook the arugula, stirring constantly, until wilted, 1 to 2 minutes. Season lightly with salt and pepper. Reduce the heat to low, shaking the pan to distribute the arugula evenly. Add the egg mixture and cook

Asparagus season is over, so I'm sorry I didn't post this recipe sooner. Its worth keeping in mind for next asparagus season though. Its quick, easy, delicious and uses lots of local foods. I highly recommend using Dreamfarm goat cheese if you live in Dane County Wisconsin. Its super mild and creamy and perfect on top of this frittata. I happened to have peppercorn flavor, but plain or any of the other flavors would also work well. We had this dish for a Saturday breakfast but it would also be good as a supper dish. 2 tablespoons butter 2 shallots, sliced 3-4 garlic scapes chopped, if available 8 ounces sliced mushrooms 3/4 - 1 pound asparagus, chopped 8 eggs 1/2 teaspoon salt freshly ground pepper 3 ounces goat cheese, in blobs 1/2 cup smoked trout, broken into small pieces (optional but a nice addition) Heat 1 tablespoon of the butter in an oven-safe skillet over medium-high heat. Cook shallots and garlic scapes until wilted, 2 minutes. Stir in mushrooms; cook, stirring

We had a southern style breakfast that doesn't really have much of a recipe but I'll share what I did because it was delicious! Ramps with Potatoes & Eggs Cook 4 slices of bacon, remove from pan but don't drain the bacon fat. (I never said this healthy) Fry about 1/2# of sliced unpeeled potatoes (or more if you like) and the sliced bulbs and stems from 1 bunch of ramps (8-10) until tender. I covered the pan so the potatoes cooked more quickly. Season with salt and pepper. When they are brown and tender, add the sliced ramp leaves and 4 beaten eggs. Cook the eggs until they reach the desired degree of doneness. Serve with hot buttered cornbread. I posted a great cornbread recipe in an earlier post which is the one I made on Sunday morning. Its called Dairy Hollow House Skillet Cornbread. The recipe is from the Cornbread Gospels by Crescent Dragonwagon. Feel free to make any cornbread recipe you'd like to try from the book to serve with your ramps, potatoes an

When you're getting lots of vegetables in your CSA box, you need to think creatively as in--vegetables for breakfast. Creamed Eggs with Spinach CREAMED EGGS 2 tablespoons butter 1 small onion, chopped 2 tablespoons flour 1 cup milk 2 ounces smoked baby Swiss (or any cheese that you like) 4 hard-cooked eggs, chopped Salt & pepper to taste Spinach: About 4 inches of well-salted water 1 pound fresh spinach, washed very well, stems removed Eggs: In a saucepan, melt the butter until shimmery. Add the onion and cook until just soft. Stir in the flour and let cook a minute. Add the milk slowly -- a tablespoon at a time at first, stirring in each new spoonful before adding the next. Add the cheese and let melt. Stir in the eggs and let warm through. Season with salt and pepper. Spinach: Bring the water to a boil. Add the spinach, a handful at a time if necessary. Let cook until done, just a couple of minutes. Transfer to a colander to drain. Chop roughly after draining. Arrange the co

This is a tasty egg salad recipe that a friend shared with me last spring. Its a good sandwich to make when chives are readily available. 6 eggs 1/2 cup finely chopped chives 1/4-1/2 cup finely chopped celery Salt and freshly ground black pepper 1/3 cup mayonnaise (light is OK) 2 tsp. white wine vinegar 2 tsp. dijon mustard 4 slices whole grain bread, toasted and buttered (if desired) Arugula (original recipe called for watercress) 1. Arrange eggs in a single layer in a medium pot and cover with cold water by 1". Bring to a boil over medium-high heat, then immediately remove pot from heat. Cover and let rest for 8–10 minutes undisturbed. Drain eggs, leaving them in the pot; shake the pot to crack their shells. Cover eggs with cold water, swish around, then drain. Cover again, this time with icy-cold water (add a few ice cubes if necessary), and set aside to let chill for 20 minutes. Peel and coarsely chop eggs. 2. Combine eggs, most of the chives, celery, and salt and pepper to t

This morning I made breakfast before I went to work which is very unusual for me. I rarely give myself enough time. I made an omelet using the baby bok choy from our CSA box. I only got 2 so I wasn't sure what I was going to do with them. Start with a large frying pan. Heat a little olive oil. Stir fry the following: 2 small red onions, chopped (yellow would be fine too) 2 mini red or yellow peppers, seeded 1 large clove garlic, chopped 2 small head of baby bok choy stir fry the stems first and add the chopped leaves at the end a little toasted sesame oil Add 5 eggs, beaten and let set before stirring so that you can fold in half a few chopped fresh herbs if available (not essential) salt and pepper to taste I served the omelet with some of the fruit cocktail scones that I made last night and hot coffee. For supper I made Broccoli, Walnut and Bulgur Salad . I doubled the recipe and it was too much, but I wanted to use at least 2 cups of broccoli. It turns out it w

We went to the Monona farmers' market this morning and bought milk from Blue Marble Dairy our favorite milk people. We also got some of the last of the corn on the cob. Great breakfast today. I made a Fritatta with onions, peppers, Italian sausage, eggs, etc. Frittata (adapted from a Penzey's catalogue recipe) 1/2 lb. Italian sausage 2 lbs. potatoes 1 red, yellow, and green pepper or whatever you have available 1 onion, diced 2-3 cloves garlic olive oil 6 eggs 3 TB milk 1/2 tsp. cumin 1/2 tsp. oregano 1/2 tsp. smoked Spanish paprika 1 1/2 tsp. salt 1/2 cup grated cheese of your choice (I used some jalapeno cheddar & goat cheese) Preheat oven to 375 degrees. Slice potatoes into 1/4 inch slices--no need to peel if they're organic. Steam or boil for 10 minutes or until tender. Dice the peppers. Brown the sliced sausage pieces and add peppers, onions & garlic. Saute until the onions are slightly brown and start to caramelize. Beat the eggs wi