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.
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.
