Morel Mushroom & Asparagus Eggs Benedict

Served over toasted bread, this eggs Benedict is truly stunning.

Ingredients:
1 tablespoon olive oil
1 large shallot, finely diced
1 clove garlic, chopped
½ teaspoon thyme, chopped
1 tablespoon butter
6 ounces Morel mushrooms, halved or quartered depending on size
¼ cup white wine, or broth
½ cup heavy cream
4 slices rustic bread, lightly toasted
12 spears asparagus, blanched
4 eggs
Sea salt and fresh ground pepper

Method:
1. Heat the oil in a pan over medium heat. Add the shallot and cook until tender, about 2-3 minutes, then add the garlic and thyme and cook until fragrant, about a minute. Add the butter and allow it to melt, then toss in the mushrooms and cook until they release their moisture, about 3-5 minutes.

2. Add the wine or broth, deglaze the pan and cook for 2 minutes. Add the cream and simmer until it thickens, about 2-3 minutes and reduce the heat to low.

3. Meanwhile, bring a large pot of water to a boil and reduce the heat to medium. Swirl the water in the pot. Crack an egg into a bowl and gently pour the egg from the bowl into the water. Repeat with another egg. Let the eggs cook until the whites are set but the yolks are not, about 2-3 minutes then fish them out. Repeat with remaining two eggs.

4. To serve, place the toast on plates, top with the asparagus, poached eggs and creamy mushroom sauce. Season with salt and pepper to taste.

Brunch Time Recipes

Put on a pot of coffee and perk up your taste buds with this week’s selection of spring-fresh brunch fare. Featuring organic breakfast sausages from Skagit River Ranch, Fairhaven Mills organic buckwheat flour, homey apple butter, and, of course, farm-fresh eggs from our heritage breed hens, the delivery also includes Challah bread from Snohomish Bakery, smoked cinnamon, soft, spreadable sheep’s milk cheese and snack-ready pear chips, plus such spring favorites as leeks, sunflower shoots, chive blossoms and red spring onions. Rise and shine, it’s breakfast time!

Here are a few recipe ideas for the week:

Challah Bread French Toast
This lovely and light French toast is wonderful topped with syrup, confectioner’s sugar or this week’s apple butter.

Buckwheat Crêpes
Once you perfect the technique here, start adding in and playing with your favorite fillings. (This week we suggest using our signature apple butter paired with some maple-spiced apples.)

Maple-Spiced Apples
These fragrant apples are wonderful served on top of French toast, or tucked inside crêpes.

Scrambled Eggs with Red Spring Onions & Leeks
Punched up with bright spring onions, these scrambled eggs are divine.

Grilled Cauliflower Steaks with Honey & Meyer Lemon
Time to break out the barbecue for these flavorful cauliflower “steaks”!

Meyer Lemon-Honey Vinaigrette
This lovely vinaigrette is bright with lemon juice, sweet honey and fresh parsley.

Buckwheat Crêpes

Once you perfect the technique here, start adding in and playing with your favorite fillings. (This week we suggest using our signature apple butter paired with some maple-spiced apples.)

Ingredients:
1 cup buckwheat flour
¾ teaspoon salt
2 large eggs
1 cup milk
1 tablespoon unsalted butter, melted
¼ to ½ cup water

Method:
1. To make the crêpe batter, combine all the ingredients (except water) in a blender, and blend until smooth. Cover the batter and let it rest in the refrigerator for at least 2 hours, or overnight.

2. When you’re ready to make crêpes, thin the batter with water, using less water for thicker crêpes and more water for thinner ones.

3. Preheat a crêpe pan or non-stick skillet over medium-high heat. Lightly grease the pan with butter, oil, or pan spray, then pour in enough batter to thinly coat the bottom of the pan; swirling the pan as you pour the batter will help ensure an even coating. Cook the crêpe for 1 to 2 minutes on the first side, until it’s golden and lifts from the pan easily. Flip it over and cook for another 1 to 2 minutes on the other side.

4. Transfer cooked crêpes to a plate, stacking them on top of one another, and keeping a towel over them. Fill as desired; serve warm.

Scrambled Eggs with Red Spring Onions & Leeks

Punched up with bright spring onions, these scrambled eggs are divine.

Ingredients:
8 eggs
¼ cup milk
½ cup chopped leeks, white and light green parts only
½ cup chopped spring onions
1 tablespoon butter or olive oil
1 tablespoon freshly-chopped parsley
Sea salt and fresh ground pepper

Method:
1. Heat the butter or oil in a frying pan over medium heat. Add the spring onions and leeks and cook, stirring constantly, for about 2-3 minutes, until both are softened and fragrant.

2. Crack eggs and break over a shallow bowl. Break yolks with a whisk or fork, then whisk together with the milk, seasoning generously with salt and pepper. Add eggs to the frying pan and mix with the onions and leeks.

3. Cook, stirring occasionally until eggs are set and no longer runny. Gently mix in the freshly-chopped parsley and serve immediately.

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