Apothecary Inn

What's For Breakfast?

We were blessed to have some truly spectacular guests staying with us this weekend! The weather was gorgeous, the herbs and greens were in full swing, and I had faaaaaaar too much fun playing with my food! Here are some of the breakfast creations:

Farm fresh scrambled eggs with butter-fried sage & chives, and garnished with strawberries, orange slices, and spring chive flowers

Ryan's famous sourdough rolls and Maple-Ginger Waffles with maple syrup, strawberries, and a Moroccan Mint sprig, and garnished with an orange wedge over a fresh sorrel leaf


As I have been told yet again that I absolutely MUST publish a cookbook, I have decided to post the recipe for my famous farm fresh scrambled eggs:

FARM FRESH SCRAMBLED EGGS W/BUTTER-FRIED SAGE & CHIVES

Ingredients:
6-8 fresh chicken eggs (or 1-2 goose eggs)
1 handful chives
1 small handful garden sage leaves
1 tbsp fresh butter
fresh strawberries, chives (both leaves and flowers), and orange slices for garnish

Instructions:
Coarsely chop chive and sage (remember to set aside some chive leaves - and flowers! - for garnishing). Place butter in small frying pan and set on med-high heat until melted. Add chives and sage, and saute until browned (roughly 1-2 minutes). Pour off butter and fried herbs into a a small bowl, and add eggs, stirring mixture vigorously. Pour mixture onto frying pan and cook egg mixture until scrambled. Remove from heat and put on plates, using strawberries and orange slices for a side garnish, and chive leaves and flowers for a top garnish.

Serve warm and enjoy!

This easy, delicious breakfast will always be a huge hit!