Golden pancakes drizzled with maple syrup, fluffy eggs, a side of crispy bacon and a lightly dusted fresh doughnut...these eye-opening breakfasts can be a reality! Let the classic fare that follows pull you from your slumber and give you plenty to dream about all day long!
“A simple but impressive breakfast, a Dutch baby is a cross between a pancake, souffle and omelet. The eggy batter puffs up golden brown.”
—CINDY RAPPUHN STARTUP, WASHINGTON
The subtle blend of fine herbs doesn’t overtake other flavors in these omelets—it enhances them. Garnish with extra herbs or shredded Asiago cheese for a special breakfast, lunch or dinner.
—LEE LOCKWOOD MAYBROOK, NEW YORK
PREP: 30 MINUTES COOK: 15 MINUTES
MAKES: 4 SERVINGS
1 pound sliced baby portobello mushrooms
2 tablespoons butter
¼ cup white wine
1 teaspoon each minced fresh parsley, tarragon and chives
½ teaspoon dried chervil
⅛ teaspoon salt
⅛ teaspoon pepper
ASIAGO SAUCE
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup 2% milk
¼ cup shredded Asiago cheese
¼ teaspoon salt
OMELETS
4 teaspoons butter, divided
8 eggs
½ cup water
Additional minced fresh herbs, optional
1. In a large skillet, saute mushrooms in butter until tender. Add wine, stirring to loosen browned bits from pan. Stir in the herbs, salt and pepper. Remove from the heat; set aside.
2. In a small saucepan, melt butter; stir in flour until smooth. Gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in cheese and salt. Keep warm.
3. In a small nonstick skillet, melt 1 teaspoon butter over medium-high heat. Whisk eggs and water until blended. Add ⅔ cup egg mixture to skillet (mixture should set immediately at edges).
4. As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, spoon ½ cup mushroom mixture on one side; fold other side over filling. Slide omelet onto a plate; top with ¼ cup sauce. Sprinkle with additional herbs if desired. Repeat.
These little treats are super easy to make and perfect for a special breakfast. They’re also very nice for a casual dinner. The smoky cheese and bacon elevate eggs to another level!
—CATHERINE WILKINSON DEWEY, ARIZONA
PREP/TOTAL TIME: 25 MINUTES MAKES: 4 SERVINGS
4 eggs
4 tablespoons fat-free milk, divided
2 tablespoons shredded smoked cheddar cheese
2 teaspoons minced fresh parsley
¼ teaspoon salt
⅛ teaspoon pepper
2 bacon strips
1. Coat four 4-oz. ramekins with cooking spray; break an egg into each dish. Spoon 1 tablespoon milk over each egg. Combine the cheese, parsley, salt and pepper; sprinkle over tops.
2. Bake, uncovered, at 325° for 12-15 minutes or until whites are completely set and yolks begin to thicken but are not firm.
3. Meanwhile, in a small skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain. Crumble bacon and sprinkle over eggs.
With a crust of crispy hash browns and a rich, creamy filling studded with spinach and bacon, this cheesy quiche is comfort food at its most satisfying. Delicious for breakfast, lunch or supper!
—SONYA LABBE WEST HOLLYWOOD, CALIFORNIA
PREP: 25 MINUTES
BAKE: 25 MINUTES + STANDING
MAKES: 6 SERVINGS
3 cups frozen shredded hash brown potatoes, thawed
¼ cup butter, melted
6 bacon strips, diced
1 small onion, chopped
3 eggs
1 cup half-and-half cream
¼ teaspoon salt
⅛ teaspoon pepper
2 cups chopped fresh spinach
⅔ cup shredded part-skim mozzarella cheese
⅓ cup shredded Swiss cheese
1. Press hash browns between paper towels to remove excess moisture; toss with butter. Press onto the bottom and up the sides of a 9-in. pie plate. Bake at 425° for 20-25 minutes or until edges are browned.
2. Meanwhile, in a large skillet, cook the bacon and onion over medium heat until bacon is crisp. Remove to paper towels to drain. In a large bowl, combine eggs, cream, salt and pepper. Stir in the spinach, cheeses and bacon mixture; pour into crust.
3. Bake at 350° for 25-30 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting.
This is a downsized version of a recipe that belonged to my husband’s mother and has been in their family for over 80 years. I have been making them since my husband and I got married more than 30 years ago.
—MYRNA GERSON STATEN ISLAND, NEW YORK
PREP/TOTAL TIME: 20 MINUTES
MAKES: 2 SERVINGS
¾ cup all-purpose flour
2 tablespoons sugar
½ teaspoon baking powder
¼ teaspoon salt
1 egg
1 can (8¼ ounces) cream-style corn
3 tablespoons 2% milk
½ teaspoon vanilla extract
1. In a small bowl, combine the flour, sugar, baking powder and salt. Combine the egg, corn, milk and vanilla; stir into dry ingredients just until moistened.
2. Drop batter by ¼ cupfuls onto a hot nonstick griddle. Cook for 4-5 minutes on each side or until golden brown.
My husband and I have lived in four different states, and we’ve grown potatoes in every one of them. I mostly make this dish for family, but company loves it, too. It’s almost a meal in itself—all you need to add is a salad.
—NANCY SMITH SCOTTSDALE, ARIZONA
PREP: 20 MINUTES BAKE: 35 MINUTES MAKES: 8 SERVINGS
CRUST
4 cups coarsely shredded uncooked potatoes (about 4 large)
½ cup chopped onion
1 egg, lightly beaten
1 cup all-purpose flour
½ teaspoon salt
FILLING
1½ cups (6 ounces) shredded Colby cheese, divided
½ cup chopped onion
1½ cups cubed fully cooked ham
1½ cups fresh broccoli florets
3 eggs, lightly beaten
1 cup half-and-half cream
½ teaspoon salt
Dash ground nutmeg
Paprika
1. In a large bowl, combine crust ingredients; press into a well-greased 10-in. deep-dish pie plate. Bake at 400° for 20 minutes.
2. Remove from oven; reduce heat to 350°. Add 1 cup cheese, onion, ham and broccoli to pastry crust. Whisk the eggs, cream, salt and nutmeg; pour over broccoli. Sprinkle with paprika.
3. Bake for 35-40 minutes or until a knife inserted near the center comes out clean. Sprinkle with remaining cheese. Let stand for 5 minutes before serving.
HOME STYLE TIP
“I’ve found that the best way to chop onions with no tears is to place the cutting board on top of the stove and turn the vent fan on high.”
—GLORIA D. COURTENAY, BRITISH COLUMBIA
These light, tender homemade waffles are just bursting with juicy blueberries. They’re topped with blueberry sauce, too!
—DEVYN WEAKLEY HOWARD, KANSAS
PREP: 20 MINUTES COOK: 5 MINUTES/BATCH MAKES: 12 WAFFLES (1⅓ CUPS SAUCE)
2 cups all-purpose flour
2¼ teaspoons baking powder
½ teaspoon salt
1⅔ cups milk
3 eggs, separated
¼ cup butter, melted
⅔ cup fresh or frozen blueberries
SAUCE
1½ cups fresh or frozen blueberries
½ cup orange juice, divided
3 tablespoons honey
1 tablespoon cornstarch
1. In a large bowl, combine the flour, baking powder and salt. Whisk the milk, egg yolks and butter; stir into dry ingredients just until moistened. Fold in blueberries.
2. In a small bowl, beat egg whites until stiff peaks form; fold into batter.
3. Bake in a preheated waffle iron according to the manufacturer’s directions until golden brown.
4. Meanwhile, in a small saucepan, combine the blueberries, ¼ cup orange juice and honey. Bring to a boil. Combine cornstarch and remaining orange juice until smooth; gradually stir into berry mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve warm with waffles.
Editor’s Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.
Impressive to look at and even better to taste, my gorgeous pancake is surprisingly simple to make.
—MARIE COSENZA CORTLANDT MANOR, NEW YORK
PREP: 20 MINUTES BAKE: 15 MINUTES MAKES: 4 SERVINGS
2 tablespoons butter
2 eggs
½ cup 2% milk
½ cup all-purpose flour
2 tablespoons sugar
¼ teaspoon salt
TOPPING
⅓ cup sugar
1 tablespoon cornstarch
½ cup orange juice
2 teaspoons orange liqueur
1 cup sliced fresh strawberries
1 cup fresh blueberries
1 cup fresh raspberries
Confectioners’ sugar, optional
1. Place butter in a 9-in. pie plate. Place in a 425° oven for 4-5 minutes or until melted. Meanwhile, in a large bowl, whisk eggs and milk. In another bowl, combine the flour, sugar and salt. Whisk into egg mixture until blended. Pour into prepared pie plate. Bake for 14-16 minutes or until sides are crisp and golden brown.
2. Meanwhile, in a small saucepan, combine sugar and cornstarch. Gradually stir in orange juice and liqueur. Bring to a boil over medium heat, stirring constantly. Cook and stir 1-2 minutes longer or until thickened. Remove from the heat.
3. Spoon berries over pancake and drizzle with sauce. Dust with confectioners’ sugar if desired.
One day, my father got a hankering for doughnuts and asked me to make some for him. I ended up trying these. Dad—and everyone else—loved the results. They come out so golden and plump.
—LISA BATES DUNHAM, QUEBEC
PREP: 20 MINUTES + CHILLING COOK: 5 MINUTES/BATCH
MAKES: ABOUT 2½ DOZEN
2 eggs
1 cup sugar
2 cups cold mashed potatoes (mashed with milk and butter)
¾ cup buttermilk
2 tablespoons butter, melted
1 teaspoon vanilla or almond extract
4½ cups all-purpose flour
4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons ground nutmeg
⅛ teaspoon ground ginger
Oil for deep-fat frying
Additional sugar, optional
1. In a large bowl, beat eggs and sugar. Add the potatoes, buttermilk, butter and vanilla. Combine the flour, baking powder, baking soda, salt, nutmeg and ginger; gradually add to egg mixture and mix well. Cover and refrigerate for 1-2 hours.
2. Turn onto a lightly floured surface; roll to ½ -in. thickness. Cut with a floured 2½ -in. doughnut cutter. In an electric skillet or deep-fat fryer, heat oil to 375°.
3. Fry doughnuts, a few at a time, until golden brown on both sides, about 2 minutes. Drain on paper towels. Roll warm doughnuts in sugar if desired.
This crunchy granola is a favorite of guests at my bed and breakfast. You can serve it with milk and over yogurt and ice cream.
—EVA AMUSO CHESHIRE, MASSACHUSETTS
PREP: 15 MINUTES BAKE: 40 MINUTES + COOLING
MAKES: 8 CUPS
4 cups old-fashioned oats
1½ cups unblanched almonds
1 cup sunflower kernels
½ cup flaxseed
½ cup packed brown sugar
1 teaspoon ground cinnamon
½ teaspoon salt
¼ cup canola oil
¼ cup honey
1 teaspoon vanilla extract
1 cup chopped dried apricots
½ cup crystallized ginger, finely chopped
1. In a large bowl, combine the first seven ingredients; set aside. In a small saucepan, combine oil and honey. Cook and stir over medium heat for 2-3 minutes or until heated through. Remove from the heat; stir in vanilla. Pour over oat mixture and toss to coat.
2. Transfer to a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 300° for 40-45 minutes or until golden brown, stirring every 10 minutes. Cool on a wire rack. Add apricots and ginger. Store in an airtight container.
These popular pancakes are likely to spark a craving. For a different twist, switch the citrus ingredient to lime or lemon juice.
—BREHAN KOHL ANCHORAGE, ALASKA
PREP/TOTAL TIME: 30 MINUTES
MAKES: 12 PANCAKES
1½ cups all-purpose flour
3 tablespoons sugar
1½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 egg
1 cup part-skim ricotta cheese
¾ cup 2% milk
½ cup orange juice
¼ cup butter, melted
½ teaspoon grated orange peel
½ teaspoon vanilla extract
Maple syrup and confectioners’ sugar
1. In a small bowl, combine the flour, sugar, baking powder, baking soda and salt. In another bowl, whisk the egg, cheese, milk, orange juice, butter, orange peel and vanilla. Stir into dry ingredients just until moistened.
2. Pour batter by ¼ cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until the second side is golden brown. Serve with maple syrup and confectioners’ sugar.
When we’re camping, we eat a late breakfast, so this hearty combination of sausage, hash browns and eggs is just right.
—BONNIE ROBERTS NEWAYGO, MICHIGAN
PREP/TOTAL TIME: 30 MINUTES MAKES: 4 SERVINGS
6 eggs
⅓ cup 2% milk
½ teaspoon dried parsley flakes
¼ teaspoon salt
6 ounces bulk pork sausage
1½ cups frozen cubed hash brown potatoes, thawed
¼ cup chopped onion
1 cup (4 ounces) shredded cheddar cheese
1. Whisk the eggs, milk, parsley and salt; set aside. In a large skillet, cook sausage over medium heat until no longer pink; remove and drain. In the same skillet, cook potatoes and onion for 5-7 minutes or until tender. Return sausage to the pan.
2. Add egg mixture; cook and stir until almost set. Sprinkle with cheese. Cover and cook for 1-2 minutes or until cheese is melted.
Fresh herbs and garlic really add to the flavor of this hearty, savory and filling breakfast. Every slice is brimming with cheesy eggs and bright tomatoes.
—CANDY SUMMERHILL ALEXANDER, ARKANSAS
PREP: 20 MINUTES BAKE: 15 MINUTES MAKES: 6 SERVINGS
9 eggs
1¼ cups (5 ounces) shredded part-skim mozzarella cheese, divided
½ cup 2% milk
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1 tablespoon minced fresh oregano or 1 teaspoon dried oregano
1 teaspoon minced fresh thyme or ¼ teaspoon dried thyme
½ teaspoon salt
¼ teaspoon pepper
1½ cups grape tomatoes
2 tablespoons olive oil
2 garlic cloves, minced
Thinly sliced fresh basil, optional
1. In a small bowl, whisk the eggs, ¾ cup cheese, milk, herbs, salt and pepper; set aside.
2. In a 10-in. ovenproof skillet, saute the tomatoes in oil until tender. Add the garlic; cook 1 minute longer. Pour the egg mixture into pan; sprinkle with the remaining cheese.
3. Bake at 400° for 12-15 minutes or until eggs are completely set. Let stand for 5 minutes. Cut into wedges. Garnish with sliced basil if desired.
Buttermilk is the secret ingredient that keeps these savory pork patties moist, while a blend of seasonings creates a distinctive flavor.
—HARVEY KEENEY MANDAN, NORTH DAKOTA
PREP: 30 MINUTES
COOK: 10 MINUTES/BATCH
MAKES: 21 SAUSAGE PATTIES
¾ cup buttermilk
2¼ teaspoons kosher salt
1½ teaspoons rubbed sage
1½ teaspoons brown sugar
1½ teaspoons pepper
¾ teaspoon dried marjoram
¾ teaspoon dried savory
¾ teaspoon cayenne pepper
¼ teaspoon ground nutmeg
2½ pounds ground pork
1. In a large bowl, combine buttermilk and seasonings. Crumble the pork over the mixture; mix well. Shape into twenty-one 3-in. patties.
2. In a large skillet coated with cooking spray, cook the patties in batches over medium heat for 5-6 minutes on each side or until meat is no longer pink. Drain if necessary on paper towels.
Whether for brunch, lunch or dinner, this recipe is always a people pleaser.
—FRANCES ROWLEY BARTLESVILLE, OKLAHOMA
PREP: 15 MINUTES COOK: 20 MINUTES
MAKES: 6 SERVINGS
6 fresh broccoli spears
6 slices part-skim mozzarella cheese
6 thin slices fully cooked ham
1 tablespoon butter
6 eggs
⅓ cup water
Coarsely ground pepper, optional
1. In a small saucepan, bring 1 in. of water and broccoli to a boil. Reduce heat; cover and simmer for 5-8 minutes or until broccoli is crisp-tender; drain.
2. Place one cheese slice over one ham slice and wrap around one broccoli spear. Secure with a toothpick. Repeat five times. Melt butter in a 9-in. skillet. Arrange ham rolls in a spoke pattern.
3. In a large bowl, beat the eggs and water; pour over ham rolls. Cook over medium-low heat for 10 minutes; as eggs set, lift edges, letting uncooked portion flow underneath. Cover and cook 2-3 minutes longer or until the eggs are completely set. Sprinkle with pepper if desired. Carefully remove toothpicks; cut into wedges.
Whenever I entertain guests, this zippy pizza always boosts my cooking confidence—people really love it! It also makes a tantalizing late-night snack when you’re in the middle of a good movie. Just rename it Movie Pizza when you serve it!
—JANELLE LEE APPLETON, WISCONSIN
PREP: 15 MINUTES BAKE: 25 MINUTES MAKES: 6-8 SERVINGS
1 pound bulk pork sausage
1 tube (8 ounces) refrigerated crescent rolls
1 cup frozen shredded hash browns
1 cup (4 ounces) shredded cheddar cheese
5 eggs
¼ cup milk
½ teaspoon salt
¼ teaspoon pepper
2 tablespoons grated Parmesan cheese
1. Cook and crumble the sausage; drain and set aside. Separate the crescent roll dough into eight triangles and place on an ungreased 12-in. round pizza pan with points toward center. Press over the bottom and up the sides to form a crust; seal the perforations. Spoon sausage over crust; sprinkle with the hash browns and cheddar cheese.
2. In a bowl, beat eggs, milk, salt and pepper; pour over cheese. Sprinkle with Parmesan. Bake at 375° for 25-30 minutes or until crust is golden.
Draped in gooey cheese and a savory sauce, these enchiladas are a popular option at any holiday brunch. Chorizo gives the hearty filling a Southwestern punch.
—TAHNIA FOX TRENTON, MICHIGAN
PREP: 25 MIN. BAKE: 25 MINUTES MAKES: 8 SERVINGS
½ pound uncooked chorizo or spicy pork sausage
1 small onion, finely chopped
½ medium green pepper, finely chopped
2 teaspoons butter
6 eggs, beaten
¾ cup shredded cheddar cheese, divided
¾ cup shredded pepper jack cheese, divided
2 cans (10 ounces each) enchilada sauce, divided
8 flour tortillas (8 inches), room temperature
1 green onion, finely chopped
1. Crumble chorizo into a large skillet; add onion and green pepper. Cook over medium heat for 6-8 minutes or until sausage is fully cooked; drain.
2. In another skillet, heat butter over medium heat. Add eggs; cook and stir until almost set. Remove from the heat; stir in the chorizo mixture and ⅓ cup of each cheese.
3. Spread ½ cup enchilada sauce into a greased 13-in. x 9-in. baking dish. Spread 2 tablespoons enchilada sauce over each tortilla; place 2 tablespoons of egg mixture down the center. Roll up and place seam side down in prepared dish.
4. Pour the remaining enchilada sauce over the top; sprinkle with remaining cheeses.
5. Bake, uncovered, at 350° for 25-30 minutes or until heated through. Sprinkle with green onion.
Enjoy breakfast the New Orleans way with these warm, crispy bites. Topped with powdered sugar, they’re heavenly!
—LOIS RUTHERFORD ELKTON, FLORIDA
PREP: 20 MINUTES COOK: 5 MINUTES/BATCH MAKES: ABOUT 2 DOZEN
2 eggs, separated
1 cup all-purpose flour
1 teaspoon baking powder
⅛ teaspoon salt
½ cup sugar
¼ cup water
1 tablespoon butter, melted
2 teaspoons grated lemon peel
1 teaspoon vanilla extract
1 teaspoon brandy, optional
Oil for deep-fat frying
Confectioners’ sugar
1. Place egg whites in a small bowl; let stand at room temperature for 30 minutes.
2. Meanwhile, in a large bowl, combine the flour, baking powder and salt. Combine the egg yolks, sugar, water, butter, lemon peel, vanilla and brandy if desired; stir into dry ingredients just until combined. Beat egg whites on medium speed until soft peaks form; fold into batter.
3. In an electric skillet or deep-fat fryer, heat oil to 375°. Drop batter by teaspoonfuls, a few at a time, into hot oil. Fry until golden brown, about 1½ minutes on each side. Drain on paper towels. Dust with confectioners’ sugar. Serve warm.
With a pretty spinach layer and a golden-brown top, this airy souffle is a holiday staple at our house. It makes a delicious entree for brunch.
—FREDERICK HILLIARD CHARLESTON, WEST VIRGINIA
PREP: 30 MINUTES BAKE: 20 MINUTES MAKES: 6 SERVINGS
3 tablespoons plus 1½ teaspoons butter
½ cup all-purpose flour
2 cups 2% milk
4 eggs, lightly beaten
1 cup (4 ounces) shredded Gruyere or Swiss cheese
½ teaspoon salt
⅛ teaspoon pepper
Dash ground nutmeg
MUSHROOM SPINACH FILLING
2 cups sliced baby portobello mushrooms
1 tablespoon chopped shallot
1 tablespoon butter
1 teaspoon white truffle oil, optional
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 tablespoon all-purpose flour
⅛ teaspoon salt
⅛ teaspoon pepper
¼ cup heavy whipping cream
⅓ cup shredded Gruyere or Swiss cheese
1. In a large saucepan, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
2. Stir a small amount of hot mixture into eggs. Return all to the pan, stirring constantly. Stir in cheese, salt, pepper and nutmeg; set aside.
3. For filling, in a large skillet, saute the mushrooms and shallot in butter and oil if desired until tender. Add the spinach; cook 1 minute longer. Stir in flour, salt and pepper until blended. Gradually add the cream; heat through (do not boil).
4. Pour half of the egg mixture into a greased 8-in. square baking dish. Top with filling and remaining egg mixture. Sprinkle with cheese. Bake at 400° for 20-25 minutes or until a knife inserted near the center comes out clean.
I like to garnish these great waffles with sour cream and chives, or even a simple cheese sauce. My mother liked to sprinkle them with a touch of sugar.
—LAURA FALL-SUTTON BUHL, IDAHO
PREP: 20 MINUTES COOK: 5 MINUTES/BATCH
MAKES: 12 WAFFLES
1 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
½ teaspoon salt
2 eggs
1½ cups mashed potatoes (with added milk
and butter)
1 cup 2% milk
5 tablespoons canola oil
¼ cup finely chopped onion
3 bacon strips, cooked and crumbled
Maple syrup or chunky applesauce
Additional crumbled cooked bacon, optional
1. In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the eggs, mashed potatoes, milk and oil. Stir into dry ingredients just until moistened. Fold in onion and bacon.
2. Bake in a preheated waffle iron according to manufacturer’s directions until golden brown. Serve with syrup or applesauce. Sprinkle with additional bacon if desired.
Wake up your taste buds with breakfast sandwiches featuring spicy sausage, fluffy egg, fresh, juicy tomato and creamy avocado piled high on a flaky croissant.
—EMORY DOTY JASPER, GEORGIA
PREP: 25 MINUTES COOK: 15 MINUTES
MAKES: 8 SERVINGS
1 cup (4 ounces) crumbled blue cheese
1 jalapeno pepper, seeded and minced
1 teaspoon each dried basil, oregano and parsley flakes
1 pound bulk Italian sausage
8 eggs
3 tablespoons 2% milk
⅛ teaspoon salt
⅛ teaspoon pepper
3 tablespoons butter
½ cup mayonnaise
8 croissants, split
8 slices tomato
1 medium ripe avocado, peeled and sliced
1. In a large bowl, combine cheese, jalapeno and herbs. Crumble sausage over mixture and mix well. Shape into eight patties.
2. In a large nonstick skillet over medium heat, cook patties for 4-5 minutes on each side or until no longer pink. Set aside and keep warm.
3. Whisk the eggs, milk, salt and pepper. In another large nonstick skillet, melt half of the butter over medium-high heat. Add half of the egg mixture to the skillet (mixture should set immediately at edges).
4. As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. Cover and cook 1-2 minutes longer or until top is set. Slide eggs onto a plate; cut into four wedges. Repeat with remaining butter and egg mixture.
5. Spread mayonnaise over croissants; top with sausage patties, eggs, tomato and avocado.
Editor’s Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
You just can’t beat a basic buttermilk pancake for a down-home hearty breakfast. Pair it with sausage and fresh fruit for a mouthwatering morning meal.
—BETTY ABREY IMPERIAL, SASKATCHEWAN
PREP: 10 MINUTES COOK: 5 MINUTES/BATCH MAKES: 2½ DOZEN
4 cups all-purpose flour
¼ cup sugar
2 teaspoons baking soda
2 teaspoons salt
1½ teaspoons baking powder
4 eggs
4 cups buttermilk
1. In a large bowl, combine the flour, sugar, baking soda, salt and baking powder. In another bowl, whisk the eggs and buttermilk until blended; stir into dry ingredients just until moistened.
2. Pour batter by ¼ cupfuls onto a lightly greased hot griddle; turn when bubbles form on top. Cook until second side is golden brown.
Turn any morning into a special occasion by serving this fluffy and flavorful puff pancake filled with hearty ham and tender asparagus.
—TASTE OF HOME COOKING SCHOOL
PREP/TOTAL TIME: 30 MINUTES MAKES: 6-8 SERVINGS
¼ cup butter, cubed
1 cup all-purpose flour
4 eggs
1 cup milk
¼ teaspoon salt
⅛ teaspoon white pepper
FILLING
¾ pound (1½ cups) chopped fully cooked ham
½ pound fresh asparagus spears, trimmed and cut into 1-inch pieces
3 tablespoons butter
2 tablespoons all-purpose flour
¾ cup milk
¼ cup sour cream
1 teaspoon lemon juice
¼ teaspoon hot pepper sauce
½ cup shredded cheddar cheese
1. Place the butter in a 10-in. ovenproof skillet; place in a 425° oven for 3-4 minutes or until melted. In a bowl, beat the flour, eggs, milk, salt and pepper until smooth. Pour the mixture into prepared skillet. Bake at 425° for 22-25 minutes or until puffed and golden brown.
2. Meanwhile, in a saucepan over medium-high heat, cook ham and asparagus in melted butter for 5 minutes, stirring occasionally. Stir in flour until blended. Gradually stir in milk. Bring to a boil; cook and stir for 3 minutes. Reduce heat; stir in sour cream, lemon juice and pepper sauce.
3. Spoon into center of puff pancake. Sprinkle with cheese. Cut into wedges; serve immediately.
HOME STYLE TIP
“In order to keep asparagus fresh longer, I place the cut stems in a container of cold water—similar to flowers in a vase. I keep the asparagus in the refrigerator, changing the water at least once every 3 days.”
—MARY S. COUNCIL BLUFFS, IOWA
Whole-grain oatmeal is a delicious way to start every day. For a change, swap chunks of Granny Smith apples for the dried fruit. Leftovers warm well in the microwave.
—JEANETTE KASS RAVENNA, MICHIGAN
PREP: 15 MINUTES BAKE: 45 MINUTES
MAKES: 2 SERVINGS
1 cup old-fashioned oats
¼ cup dried cranberries or cherries
1 tablespoon brown sugar
2 cups fat-free milk
½ cup chunky applesauce
¼ teaspoon almond extract
2 tablespoons sliced almonds
Optional toppings: vanilla yogurt and additional dried cranberries and sliced almonds
1. In a large bowl, combine the first six ingredients. Transfer to a 3-cup baking dish coated with cooking spray; sprinkle with almonds.
2. Bake, uncovered, at 350° for 45-50 minutes or until set. Serve with the toppings if desired.
Because my family is busy, Sunday is a time we gather for brunch to discuss plans for the upcoming week over servings of this hearty egg dish. It’s colorful and special enough to prepare for holiday get-togethers, too.
—RUTH ALLEN HEBRON, KENTUCKY
PREP: 15 MINUTES BAKE: 25 MINUTES
MAKES: 6 SERVINGS
½ cup chopped green onions
2 garlic cloves, minced
2 tablespoons canola oil
1¼ cups chopped yellow summer squash
1 cup chopped zucchini
½ cup chopped sweet yellow pepper
½ cup chopped sweet red pepper
1 teaspoon minced fresh gingerroot
2 cups cubed cooked chicken breast
1 cup chopped deli ham
6 eggs
¾ cup mayonnaise
¼ teaspoon prepared horseradish
¼ teaspoon pepper
1 cup (4 ounces) shredded Monterey Jack cheese
1. In a large ovenproof skillet, saute the onions and garlic in oil for 1 minute. Add the yellow squash, zucchini, peppers and ginger; cook and stir for 8 minutes or until vegetables are crisp-tender. Add the chicken and ham; cook 1 minute longer or until heated through. Remove from the heat.
2. In a large bowl, whisk the eggs, mayonnaise, horseradish and pepper until blended. Pour into skillet.
3. Bake, uncovered, at 350° for 25-30 minutes or until eggs are completely set. Sprinkle with cheese; cover and let stand for 5 minutes or until the cheese is melted.
This recipe is a favorite of mine to make for special occasions like birthday or holidays. To make it extra special, serve the pancakes with berries and whipped cream.
—LORI DANIELS BEVERLY, WEST VIRGINIA
PREP: 20 MINUTES COOK: 20 MINUTES
MAKES: 16 PANCAKES (1 CUP WHIPPED CREAM)
½ cup heavy whipping cream
1 tablespoon confectioners’ sugar
½ teaspoon vanilla extract
BATTER
1½ cups all-purpose flour
3 tablespoons sugar
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
2 eggs
1 cup milk
1 cup (8 ounces) sour cream
¼ cup butter, melted
½ cup miniature semisweet chocolate chips
1. In a small bowl, beat the cream, confectioners’ sugar and vanilla until stiff peaks form. Cover and refrigerate until serving.
2. In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In another bowl, whisk the eggs, milk, sour cream and butter until blended; stir into dry ingredients just until moistened. Fold in chocolate chips.
3. Pour the batter by ¼ cupfuls onto a lightly greased hot griddle; turn when bubbles form on the top. Cook until second side is golden brown. Serve with whipped cream.
This rich breakfast classic stars fresh artichokes. It’s bound to make everyone at your table feel like an honored guest.
—LORI WIESE HUMBOLDT, MINNESOTA
PREP: 40 MINUTES COOK: 5 MINUTES MAKES: 4 SERVINGS
1 envelope hollandaise sauce mix
4 medium artichokes
4 eggs
1 tablespoon chopped green onion
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup half-and-half cream
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
2 teaspoons lemon juice
⅛ teaspoon salt
⅛ teaspoon pepper
3 tablespoons shredded Parmesan cheese
Paprika
1. Prepare sauce mix according to package directions. Set aside and keep warm.
2. Using a sharp knife, cut stems from artichokes. Remove and discard outer leaves, leaving each artichoke bottom exposed. Cut off tops ½ in. above artichoke bottoms and discard. With a grapefruit spoon, carefully remove the fuzzy centers and discard. Place artichoke bottoms in a large saucepan; add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender.
3. Place 2-3 in. of water in a large skillet with high sides. Bring to a boil; reduce heat and simmer gently. Break cold eggs, one at a time, into a custard cup or saucer. Holding the cup close to the surface of the water, slip each egg into water. Cook, uncovered, until whites are completely set and yolks are still soft, about 4 minutes.
4. Meanwhile, in a large skillet, saute green onion in butter until tender. Stir in flour until blended; gradually add cream. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add the spinach, lemon juice, salt and pepper; heat through. Remove from the heat; stir in cheese until melted.
5. With a slotted spoon, lift each egg out of the water. On each artichoke bottom, place ⅓ cup spinach mixture, a poached egg and ⅓ cup sauce. Sprinkle with paprika. Serve immediately.
Oatmeal fans will love this dish. Although the pears, blueberries and granola make a beautiful breakfast, it also makes a nutritious dessert when served with vanilla ice cream.
—LISA WORKMAN BOONES MILL, VIRGINIA
PREP: 15 MINUTES COOK: 3 HOURS MAKES: 10 SERVINGS
5 medium pears, peeled and thinly sliced
2 cups fresh or frozen unsweetened blueberries
½ cup packed brown sugar
⅓ cup apple cider or unsweetend apple juice
1 tablespoon all-purpose flour
1 tablespoon lemon juice
2 teaspoons ground cinnamon
2 tablespoons butter
3 cups granola without raisins
1. In a 4-qt. slow cooker, combine the first seven ingredients. Dot with the butter. Sprinkle the granola over top. Cover and cook on low for 3-4 hours or until fruit is tender.
After our two children were born, my husband and I cut down on restaurant hopping. We replaced it with relaxing meals at home and an every-weekend brunch where I can experiment. My prize-wining tart stars on many of my Sunday buffets.
—AMY TONG ANAHEIM, CALIFORNIA
PREP: 30 MINUTES + COOLING BAKE: 30 MINUTES MAKES: 12 SERVINGS
½ cup finely chopped pecans
1½ cups all-purpose flour
2 teaspoons sugar
½ cup cold butter, cubed
1 egg yolk
1 tablespoon water
1 teaspoon Dijon mustard
FILLING
3 shallots, thinly sliced
1 tablespoon olive oil
2 cups fresh baby spinach
4 thin slices prosciutto or deli ham
3 eggs
⅔ cup 2% milk
¼ teaspoon salt
⅛ teaspoon pepper
⅛ teaspoon ground nutmeg
⅛ teaspoon crushed red pepper flakes
4 ounces Brie cheese, rind removed and cubed
¼ teaspoon minced fresh thyme
1. In a food processor, process pecans until finely chopped. Add flour and sugar; cover and pulse until blended. Add butter; cover and pulse until mixture resembles coarse crumbs. Combine the egg yolk, water and mustard. While processing, gradually add egg yolk mixture until dough forms a ball.
2. Press onto the bottom and up the sides of an ungreased 14-in. x 4-in. fluted tart pan with removable bottom or a 9-in. round fluted tart pan with removable bottom. Bake at 350° for 18-22 minutes or until crust is lightly browned. Cool on a wire rack.
3. In a large skillet, saute shallots in oil until tender. Add spinach; cook 1-2 minutes longer or until wilted. Remove and set aside to cool.
4. Meanwhile, in the same skillet, cook prosciutto over medium heat until slightly crisp. Remove to paper towels; drain. In a large bowl, whisk the eggs, milk, salt, pepper, nutmeg and pepper flakes. Spoon spinach mixture into crust; pour egg mixture over top. Top with the prosciutto and cheese.
5. Bake for 30-35 minutes or until a knife inserted near the center comes out clean. Sprinkle with thyme. Serve warm.
Hearty sausage and dried cranberries enhance every bite of these puffy pancakes. Just add maple syrup for a festive holiday breakfast.
—DEBBIE REID CLEARWATER, FLORIDA
PREP: 25 MINUTES COOK: 5 MINUTES/BATCH
MAKES: 24 PANCAKES
1 pound bulk pork sausage
⅓ cup dried cranberries
⅓ cup orange juice
1½ cups all-purpose flour
3 tablespoons baking powder
¼ teaspoon salt
1 egg
1½ cups 2% milk
3 tablespoons maple syrup
1 tablespoon canola oil
2 teaspoons grated orange peel
Additional maple syrup
1. In a large skillet, cook sausage over medium heat until no longer pink; drain.
2. Meanwhile, place cranberries in a small bowl. Cover with orange juice; let stand for 5 minutes.
3. Drain cranberries, reserving juice. In a large bowl, combine the flour, baking powder and salt. In another bowl, whisk egg, milk, maple syrup, oil and orange peel; add to dry ingredients just until moistened. Stir in the cranberries, sausage and reserved juice.
4. Pour batter by ¼ cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until the second side is golden brown. Serve with syrup.
This filling frittata is so versatile. You can serve it with pesto or fresh salsa, and it’s tasty with almost any type of cheese.
—MARIELA PETROSKI HELENA, MONTANA
PREP: 30 MINUTES BAKE: 20 MINUTES + STANDING MAKES: 8 SERVINGS
10 eggs
¼ cup minced fresh parsley
3 tablespoons 2% milk
¼ teaspoon salt
⅛ teaspoon pepper
8 bacon strips, chopped
2 medium potatoes, peeled and thinly sliced
2 green onions, finely chopped
4 fresh sage leaves, thinly sliced
1 cup (4 ounces) shredded pepper jack cheese
2 plum tomatoes, sliced
1. In a large bowl, whisk the eggs, parsley, milk, salt and pepper; set aside. In a 10-in. ovenproof skillet, cook bacon over medium heat until partially cooked but not crisp.
2. Add the potatoes, onions and sage; cook until potatoes are tender. Reduce heat; sprinkle with cheese. Top with egg mixture and tomato slices.
3. Bake, uncovered, at 400° for 20-25 minutes or until eggs are completely set. Let stand for 15 minutes. Cut into wedges.
No one will ever guess how much lighter these scrumptious long johns glazed with rich chocolate are than the fried ones you buy!
—NICKI LAZORIK MELLEN, WISCONSIN
PREP: 15 MIN. BAKE: 20 MINUTES + COOLING MAKES: 8 SERVINGS
2 cups all-purpose flour
½ cup sugar
2 teaspoons baking powder
½ teaspoon salt
¼ teaspoon ground cinnamon
2 eggs
¾ cup fat-free milk
1 tablespoon butter, melted
1 teaspoon vanilla extract
GLAZE
¾ cup semisweet chocolate chips
1 tablespoon butter
4½ teaspoons fat-free milk
1. In a small bowl, combine the flour, sugar, baking powder, salt and cinnamon. In another bowl, whisk the eggs, milk, butter and vanilla. Stir into dry ingredients just until moistened.
2. Transfer to eight 4½ -in. x 2½ -in. x 1½ -in. loaf pans coated with cooking spray. Bake at 325° for 18-22 minutes or until golden brown. Immediately remove from pans to a wire rack to cool completely.
3. In a microwave, melt chocolate chips and butter. Add milk; stir until smooth. Dip tops of doughnuts in glaze. Return to wire rack; let stand until set.
Tomato, green onions and broccoli bring pretty color to this sunrise specialty. It also gets an interesting taste twist from a bit of nutmeg.
—JULIE KIRKPATRICK BILLINGS, MONTANA
PREP: 25 MINUTES
BAKE: 50 MINUTES + STANDING
MAKES: 6 SERVINGS
1 egg
½ teaspoon onion salt
2 cups cooked couscous, cooled
¼ cup shredded Swiss cheese
FILLING
4 eggs
1 cup half-and-half cream
4 cups frozen broccoli florets, thawed
1 can (6 ounces) sliced mushrooms, drained
1 cup (4 ounces) shredded Swiss cheese, divided
¼ teaspoon ground nutmeg
1 plum tomato, finely chopped
2 green onions, chopped
1. In a large bowl, whisk egg and onion salt. Add couscous and cheese; stir until blended. Press onto the bottom and up the sides of a greased 9-in. deep-dish pie plate. Bake at 350° for 5 minutes.
2. For filling, in a large bowl, whisk eggs and cream. Stir in the broccoli, mushrooms, ½ cup cheese and nutmeg. Pour into crust. Bake for 45-55 minutes or until a knife inserted near the center comes out clean.
3. Sprinkle with tomato, onions and remaining cheese. Bake 3-5 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting.
I love serving these tender little puffs when I entertain during the holiday season. No one is able to resist them, and I need just four basic ingredients to prepare the simple recipe.
—VERONICA JOHNSON JEFFERSON CITY, MISSOURI
PREP/TOTAL TIME: 25 MINUTES
MAKES: 2 DOZEN
1 pound bulk pork sausage
1 medium apple, finely chopped
3 ounces cream cheese, softened
3 tubes (8 ounces each) refrigerated crescent rolls
1. In a large skillet, cook sausage and apple over medium heat until meat is no longer pink; drain. Stir in cream cheese.
2. Unroll one tube of the crescent dough; separate into eight triangles. Place 1 tablespoon filling on the long side of each triangle. Roll up starting with a long side; pinch seams to seal.
3. Place point side down 2 in. apart on a greased baking sheet. Repeat with remaining crescent dough and filling. Bake at 375° for 10-12 minutes or until golden brown. Serve warm.
With a side of warmed ham and whole wheat toast, this custard makes for an uncommon and satisfying breakfast.
—ARLENE BENDER MARTIN, NORTH DAKOTA
PREP/TOTAL TIME: 25 MINUTES MAKES: 4 SERVINGS
4 eggs, lightly beaten
2 tablespoons butter, melted
1 cup milk
1 teaspoon cornstarch
⅛ teaspoon baking powder
¼ teaspoon salt
Dash pepper
½ cup shredded cheddar cheese
1. In a large bowl, whisk the first seven ingredients. Stir in cheese. Pour into four buttered 4-oz. custard cups.
2. Place cups in a baking pan. Fill pan with boiling water to a depth of 1 in. Bake, uncovered, at 425° for 15-20 minutes or until a knife inserted near the center comes out clean.
For an out-of-the-ordinary breakfast on fall or winter mornings, try these spiced pumpkin pancakes. The accompanying compote made with apple pie filling is the crowning touch.
—MARGE MITCHELL PORTLAND, OREGON
PREP: 25 MINUTES COOK: 10 MINUTES/BATCH MAKES: 14 PANCAKES (5 CUPS COMPOTE)
1 cup sugar
2 tablespoons cornstarch
½ teaspoon ground cinnamon
2 cups apple cider or juice
2 tablespoons orange juice
1 can (21 ounces) apple pie filling
2 tablespoons butter
PANCAKES
1 cup old-fashioned oats
1¼ cups all-purpose flour
2 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon pumpkin pie spice
1 teaspoon ground cinnamon
¼ teaspoon salt
1 egg
1½ cups milk
1 cup canned pumpkin
3 tablespoons maple syrup
2 tablespoons canola oil
1 cup chopped pecans, toasted, divided
1. In a large saucepan, combine the sugar, cornstarch and cinnamon. Stir in cider and orange juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in pie filling and butter. Remove from the heat; set aside and keep warm.
2. For pancakes, place oats in a food processor; cover and process until ground. Transfer to a large bowl; add the flour, brown sugar, baking powder, pie spice, cinnamon and salt. In another bowl, whisk the egg, milk, pumpkin, syrup and oil. Stir into dry ingredients just until moistened; fold in ½ cup pecans.
3. Pour batter by ¼ cupfuls onto a hot griddle; flatten with the back of a spoon. Turn when the undersides are browned; cook until the second sides are golden brown. Serve with compote and remaining pecans. Store leftover compote in the refrigerator.
Editor’s Note: Leftover compote may be served with hot cereal or vanilla ice cream. It’s also a tasty condiment for pork chops.
Here’s a fantastic make-ahead casserole that’s ideal for company. Nutmeg is a wonderfully unexpected complement to the sausage, spinach and mild feta.
—LISA SPEER PALM BEACH, FLORIDA
PREP: 40 MINUTES + CHILLING BAKE: 45 MINUTES + STANDING MAKES: 8 SERVINGS
2 tablespoons butter
2 tablespoons all-purpose flour
½ teaspoon ground nutmeg
⅛ teaspoon plus ½ teaspoon salt, divided
⅛ teaspoon plus ¼ teaspoon pepper, divided
2 cups 2% milk
½ pound bulk Italian sausage
½ cup chopped sweet onion
12 eggs
3 tablespoons half-and-half cream
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1½ cups (6 ounces) crumbled feta cheese
TOPPING
¾ cup soft bread crumbs
1 tablespoon butter, melted
2 tablespoons grated Parmesan cheese
¼ teaspoon paprika
1. In a small saucepan, melt butter. Stir in the flour, nutmeg and ⅛ teaspoon each salt and pepper until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; cool completely.
2. Meanwhile, in a large skillet, cook the sausage, onion and remaining salt and pepper over medium heat until meat is no longer pink; drain. Transfer to a greased 13-in. x 9-in. baking dish; set aside.
3. In a large bowl, whisk the eggs and cream. Stir in the spinach, feta and cooled white sauce. Pour over sausage mixture. Cover and refrigerate overnight.
4. Remove from the refrigerator 30 minutes before baking. For topping, toss bread crumbs and melted butter; sprinkle over casserole. Top with Parmesan cheese and paprika.
5. Bake, uncovered, at 350° for 45-50 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving.
Pumpkin and cranberry really say holiday in these moist, spiced-filled doughnuts. They are so good...try not to eat them all in one sitting.
—CAROLYN COPE ALLSTON, MARYLAND
PREP: 40 MINUTES COOK: 5 MINUTES MAKES: 1½ DOZEN
3 tablespoons butter, softened
1 cup sugar
2 eggs
1 teaspoon vanilla extract
3½ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon baking soda
½ teaspoon ground ginger
¼ teaspoon ground cloves
⅛ teaspoon ground nutmeg
1 cup canned pumpkin
½ cup buttermilk
2 cups fresh or frozen cranberries, coarsely chopped
Oil for deep-fat frying
SPICED SUGAR
1 cup sugar
¾ teaspoon ground cinnamon
¼ teaspoon ground ginger
⅛ teaspoon ground cloves
Dash ground nutmeg
1. In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in the vanilla.
2. Combine the flour, baking powder, salt, cinnamon, baking soda, ginger, cloves and nutmeg. Combine pumpkin and buttermilk. Add flour mixture to the creamed mixture alternately with buttermilk mixture, beating well after each addition. Stir in cranberries. Cover and refrigerate overnight.
3. Turn onto a lightly floured surface; roll to ½ -in. thickness. Cut with a floured 2½ -in. doughnut cutter. Reroll scraps.
4. In an electric skillet or deep fryer, heat oil to 375°. Fry doughnuts, a few at a time, until golden brown on both sides. Drain on paper towels. In a shallow bowl, combine the sugar, cinnamon, ginger, cloves and nutmeg; roll warm doughnuts in mixture.
When eggs are fresh & hens are pampered.
Chickens roam at home on the range at the author’s farm near Sultan, Washington.
Raising free-range chickens is good for the environment, the hens and their eggs. Brent, my husband, and I are the third generation to farm his family’s land in the Skykomish River Valley in Washington. First and foremost, we consider ourselves grass farmers. The animals we raise—hogs, cattle and poultry—are our primary helpers in keeping our soil and sod healthy and prolific.
We play a sort of musical chairs with livestock in our pastures. Pigs are strategically placed in areas we want deeply tilled and rid of weeds. We use cattle as lawn mowers; they eat the paddock grasses to a reasonable length so it can be easily gleaned later by our poultry. We keep our chicken flock to 1,000 and ducks to around 150.
The poultry do a great job eliminating insects and fertilizing the soil. When the time is right, they hop into their nesting boxes and lay wonderful delicious and nutritious eggs—what a bonus!
The eggs our hens lay have bright-orange yolks, thanks to a diet of grasses, legumes and clover plants rich in vitamins A, D and E. The protein-heavy whites stand up nice and tall, and look bright and beautiful on the plate.
Customers and chefs tell us our eggs are tasty and excellent for baking and cooking. Believe it or not, when my parents moved to the country in my high school years, they had to buy supermarket eggs for me until I grew accustomed to the rich flavor and striking hue of our precious farm eggs. Now I’d have a hard time eating anything else.
We take pride in how we care for the hens. They are kept on pasture from April until November, in grass paddocks with space to roam. For shelter, they have portable, open-ended hoop houses with roosts and nesting boxes inside, and electrified netting all around to protect them from predators. The houses are on skids, so we use a tractor to move them to a new patch of pasture every three days or so. That way, no one spot becomes overused.
In winter, the hens stay in more permanent greenhouses, out of the cold, wet wind. And we increase their rations of grain-based chicken feed. Egg production goes down from the peak season, when each hen lays five eggs per week. This chilly break gives our chickens a chance to rejuvenate for spring—kind of a vacation for them.
For us, this is a family business, and all our children are involved. Our son David, 21, helps with construction and tractor work. Anna, 18, assists with chicks and egg collection. They both balance farm chores with college. Our youngest, Robert, 15, pitches in with egg washing and grading, and staffing our farmers market booth.
We feel immeasurably blessed to be caretakers of a small, rewarding family farm. And we’d recommend it to anyone willing to be a hard worker and a perennial student.
You’d be amazed what you can learn from a chicken!
Cindy tends to her grass-fed chickens with help from son David.
A simple but impressive breakfast, a Dutch baby is a cross between a pancake, souffle and omelet. The eggy batter puffs up golden brown.
—CINDY RAPPUHN STARTUP, WASHINGTON
PREP: 15 MINUTES BAKE: 20 MINUTES MAKES: 8 SERVINGS
5 eggs
1 cup 2% milk
1 cup all-purpose flour
⅓ cup butter, cubed
FILLING
3 tablespoons butter
2 large bananas, sliced
1 medium papaya, peeled and sliced
Lime wedges, optional
1. In a blender, combine the eggs, milk and flour; cover and process just until smooth. Place cubed butter in an ungreased 13-in. x 9-in. baking dish. Place in a 425° oven for 5 minutes or until melted.
2. Pour batter into hot dish. Bake, uncovered, for 20 minutes or until puffy and golden brown.
3. Meanwhile, for filling, melt butter in a large skillet. Add bananas and papaya. Cook over medium heat until tender, stirring frequently. Spoon into Dutch baby. Serve immediately with lime wedges.
Beat the egg with a fork until the yolk and white are combined.
Beat the egg with an electric mixer on high for about 5 minutes. The volume of the beaten eggs will increase, the texture will go from liquid to thick and foamy, and the color will be light yellow.
Beat eggs and sugar with an electric mixer on high speed for about 7-8 minutes or until mixture has thickened and turned a very pale yellow. Mixture will fall in ribbons from a spoon.
Beat egg whites with an electric mixer on medium speed until they are thick and white. To test for soft peaks, lift the beaters from the whites—the egg white peaks should curl down. For best results, make sure the bowl and beaters are free from oil and the egg whites contain no specks of yolk. Both will prevent the whites from reaching full volume.
Continue beating the egg whites after they have reached the soft-peak stage with an electric mixer on high speed until the volume increases more and they are thicker. To test for stiff peaks, lift the beaters from the whites—the egg white peaks should stand straight up, and if you tilt the bowl, the whites should not slide around.