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 I love making this omelet after we’ve dug potatoes in the fall, and have little ones to be used - they’re so fresh and earthy tasting. You can vary the meat, herbs, or vegetables being used in this omelet; and make wonderful variations on the basic recipe, which comes from the Barefoot Contessa Back to Basics Cookbook by Ina Garten. Serves 2. 1 tablespoon olive oil 3 [...] Continue reading Country Omelet  I’m not one to take the time to cook French Toast in the morning when we have company, so this casserole is great. Assemble the ingredients the night before, refrigerate, and then bake the next morning. It combines the flavors of cinammon, vanilla, raisins, and cranberries in one breakfast treat. We had scambled eggs, ham, [...] Continue reading Overnight French Toast Casserole  I’ve lost the source of this recipe – but really like it because it can be assembled the night before, baked in the morning, tastes great, and serves a crowd. The edges of this batch got a little crispy, but it’s still so tasty….. 6 tablespoons butter, divided 4 green onions, chopped 1 tablespoon flour 1 1/2 cups chicken broth 3/4 cup champagne or [...] Continue reading Champagne Brunch Eggs  When eggs are plentiful, this is one of our favorite weekend breakfast dishes. You can use whatever herbs (and quantities of herbs) that are your favorite, but fresh herbs are necessary for these eggs. This dish is adapted from a recipe in Barefoot Contessa In Paris by Ina Garten. Serves 2, but can easily be multiplied. 1 teaspoon minced fresh thyme 1/2 teaspoon [...] Continue reading Herbed Eggs |
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