Duck Egg Frittata
Packed with fingerling potatoes, braised greens and Grana-style cheese, this easy frittata boasts incredibly fresh flavor.
Ingredients:
6 duck eggs
1 pint fingerling potatoes, washed and thinly-sliced
4 cups braising greens, torn into bite-sized pieces as needed
1 clove garlic
½ cup grated Grana-style cheese
1 tablespoon fresh thyme, chopped
2 tablespoons olive oil
Sea salt and fresh ground pepper
Method:
1. Preheat the oven to 375°.
2. Heat 1 tablespoon olive oil in a large oven-safe skillet over medium heat. Add the sliced potatoes to the skillet, season with salt and pepper, and then sauté for about 6 to 8 minutes, until tender but firm. Remove from the skillet. Add another tablespoon of oil, then add the greens. Sauté for an additional 1 to 2 minutes or until the greens are just wilted. Season with salt and pepper. Remove from the skillet.
3. In a medium bowl, beat together the eggs, cheese and thyme with a pinch of salt and pepper. Return the potatoes to the skillet, arranging in an even layer at the bottom. Top with the greens and then pour eggs evenly over. Drizzle olive oil around the edge of the pan to ensure easy removal.
4. Transfer to the oven and bake for 15-20 minutes, until the eggs have completely set in the center. Serve straight out of the skillet, cut into wedges, or flip onto a serving plate.
Holiday Brunch
Take a break from the holiday hustle and bustle this week by lingering over a warm and cozy brunch that stars smoky, locally-sourced bacon, fresh German stollen and cinnamon-raisin breads, farm-fresh eggs, and crisp Honeycrisp apple cider. This lovely lineup also includes such seasonal favorites as Brussels sprouts, D’Anjou pears, Lady apples and beautiful braising greens, as well as a trio of dreamy delights from our own creamery—herbed fromage blanc, compound butter and silky crème fraîche. Pour yourself a hot cup of coffee, break out the breakfast skillet, and enjoy!
Here are a few recipe ideas for the week:
Baked Cinnamon-Raisin French Toast
This homey recipe from The Pioneer Woman can easily be done a day ahead and chilled until ready to bake.
Maple-Spiced Apples
These fragrant apples are wonderful served on top of pancakes, waffles or French toast.
Bacon & Leek Scramble
This hearty scramble will fill you up to start your day.
Roasted Brussels Sprouts with Pears
This unique flavor combination is accented by salty pistachios.
Shaved Brussels Sprouts with Apple & Bacon
Also tossed with brown sugar and apple cider vinegar, this warm side is sure to wow.
Crème Fraîche Salad Dressing
Creamy, yet light, this dressing is fantastic tossed with Bibb lettuce.
Bacon & Leek Scramble
This hearty scramble will fill you up to start your day.
Ingredients:
8 eggs
4-6 pieces of thick-cut bacon
¼ cup milk
½ cup chopped leeks, white and light green parts only
½ Walla Walla sweet onion, peeled and diced
1 tablespoon freshly-chopped parsley
Sea salt and fresh ground pepper
Method:
1. Heat a frying pan over medium heat. Add the bacon and cook through until crisp. Remove to a paper towel-lined plate, and then drain off all but 1 tablespoon of the bacon grease. Then, add the leeks and onion to the pan and cook, stirring constantly, for an additional 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 vegetables. Cook, stirring occasionally until eggs are set and no longer runny.
3. Meanwhile, chop the bacon into bite sized-pieces. Once the scramble is set, gently mix in the bacon bits and freshly-chopped parsley and serve immediately.
Good Morning Recipes
Rise and shine—it’s breakfast time! This weekend, cozy up to a brunch-themed box that stars such farmhouse favorites as smoky organic bacon, farm-fresh eggs from our heritage breed hens, and hearty and healthful multigrain bread, plus bubbly prosecco, Dick Taylor drinking chocolate and our housemade crème fraîche. Also accented by French Breakfast radishes, purple sprouting broccoli, sweet Italian peppers, pears, kiwi berries and last of the season heirloom tomatoes, this lineup is sure to help you start your day off right.
Here are a few recipe ideas for the week:
Bacon, Onion & Herb Quiche
Light and bright, with a touch of smokiness courtesy of the bacon, this quiche is bound to be a sure-fire hit.
Baked Eggs with Crème Fraîche & Fresh Herbs
These oeufs en cocotte boast a wonderful balance between the rich crème fraîche and the bright parsley and chives.
Fingerling Potato ‘Homefries’
These creamy, rustic potatoes are flecked with fresh parsley and red pepper flakes for heat.
Bietola Swiss Chard Gratin
Creamy with just a hint of mustard, this rustic gratin makes for a lovely side dish.
Prosecco-Poached Pears
This simple poaching method produces a beautifully-light dessert.
