What's For Breakfast?
In a continuation of my efforts to branch out and create new breakfast dishes, I concocted a little appetizer to go alongside the first course: individual apricot "boats" filled with a single boysenberry, and dribbled with blueberry-lavender-lemon verbena jam, and garnished with a borage flower, a lemon verbena sprig, and blueberries. This was served alongside our farm fresh scrambled eggs with butter-fried garden sage and chives.
The second course was our Cherry-Fennel Granola served over fresh yogurt and decorated with boysenberries.YUM!
I really wish I had made enough for me...sigh...
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