2 large eggs
1/2 teaspoon of baking soda, or baking powder
1/4 teaspoon salt- prefer sea salt
1 teaspoon vanilla extract- I like extra rich pure vanilla
1 tablespoon or so of melted butter (or not)
I add 1/2 mashed banana. You don’t have to, but I just do it for flavor

Make them small or medium sized. Try to spread the mixture out in the pan to make them thinner. You have to cook them on medium so they won’t burn on the outside and not be done on the inside. I use only butter to cook them in the ceramic skillet that Michael Q Pink bought from the ad on TV.

You can eat them plain or with maple syrup (which defeats the purpose if you are low carbing)

I LOVE Trader Joe’s Creme Fraiche. So good to use as a garnish with so many things, but sometimes I just eat a spoonful by itself. IDK, maybe it’s just me. Have it with a teaspoon of Trader Joe’s organic reduced sugar raspberry preserves. Can you tell where I shop? I ran out of Bea Kunz’s fresh organic jam, so had to settle for a substitute.

It’s a bit like having crepes. So delicious!
I don’t ever want flour pancakes again.

Love Breakfast like I do?
(this serves two–easy to expand on)

4 fresh eggs
1 tsp Extra Virgin olive oil
2 fresh basil leaves-torn into small bits…
1 tsp finely chopped chives
1 tsp finely chopped parsley
1/4 Avocado-diced

In a pan over medium heat (I use a Wok) heat the oil and add all ingredients except the avocado.

Move around gently until very soft scrambled.

Transfer to plate and top with the avocado.

Serve with a side dish of steel cut oats with cream and honey
and your favorite toasted bread…I like Ezekiel’s Raisin bread-from sprouts.

Sage Hill Breakfast Cake

1 onion
1 potato
1 small zucchini
1 cup broccoli
2 plum tomatoes
1/4 cup olive oil
12 large eggs
1/2 tsp. sea salt (or to taste)
1/2 tsp. fresh ground black peppercorns (or to taste)
1 1/2 cups shredded white cheddar cheese

Dice onion, potato, zucchini, broccoli and tomatoes. Set aside

In large frying pan, heat olive oil over medium heat. Add onion and cook for two minutes.
Add potatoes, zucchini, and broccoli. Cook, stirring frequently, until the vegetables are tender.

Crack eggs into small bowl and beat with salt and pepper. Pour eggs into frying pan with vegetables and mix together. Turn stove up to medium-high heat and do not stir again.
Allow breakfast cake to cook for five minutes and then cover the pan with the lid, allowing eggs to steam and cook through.

After egg is solidified, top with cheese and melt.
Cut into slices and serve!

Prep Time-15 Min
Cooking Time-15 to 20 Min

Potato Pancakes with Nutmeg
(A favorite from the autumn menu at Sage Hill Farms own table)

Makes about 12-3″ pancakes

1 pound russet potatoes-peeled and grated
1 medium sweet onion-peeled and grated
1 teaspoon real salt
dash of fresh ground black-pepper
2 1/2 teaspoons fresh ground nutmeg
2 tablespoons all purpose flour
1 egg-lightly beaten
1 1/2 tablespoons oil-I use grape seed for stove top cooking

Toss potatoes, onions, salt, pepper, nutmeg, flour and egg into a mixing bowl.

Heat 3/4 tablespoon of oil in a large skillet over medium high heat.
Drop by the tablespoon size (1 per pancake) into the hot oil, flatten and cook until golden brown. (about 5 minutes on each side.)
Drain on a paper towel.

Repeat until all cooked.

Delicious with breakfast, lunch or dinner

SAGE HILL FARMS CHRISTMAS BRUNCH

Serves 4/6 and easily doubled.

one dozen fresh eggs, beaten with a generous amount of our own Cajun seasoning. (very softly scrambled and set aside.)

one large loaf fresh French bread-cut in half, length ways-scoop about half the soft bread out of the loaf and set aside.

one sweet onion, chopped very fine
one cup mushrooms, chopped very fine
one large tomato, chopped very fine

Sauté the onion, mushroom, and tomato until just soft, season with a sprinkling of our Cajun seasoning.

Drizzle the bread loaf with olive oil and sprinkle with our Cajun seasoning.
Fill loaf with the scrambled eggs, and layer with the vegetable mix.

Chop the remaining soft bread, drizzle with olive oil and a few pats of real butter.

Wrap in baking foil and place in a pre-heated 400* oven for 10 minutes or until good and hot, fold the foil back and put oven on broil until light and golden on the top.

Remove and cut into desired sizes, cross-ways.

Serve with golden fried potatoes and buttered grits.
Hot tea, coffee, tomato juice and your juice choice.

Scrambled Eggs with Broiled-Chicken Bites

Chicken breast (wash, pat dry and chop into small bite size pieces.)
As many fresh eggs as needed
A good shake of herb seasoning (we like Cajun)

Place on an ungreased roasting or broiler rack under the broiler setting just until done Remove from oven and chop into small bites.

Break and beat the eggs. Add seasoning and softly scramble just until starting to look done – don’t over cook.

Add chicken bites to the eggs and serve hot along side the pancakes above.

Corn Pancakes

2 cups white corn kernels-drained very well if using canned
1/4 cup of flour
1/2 teaspoon each of baking powder, sea salt, and raw sugar (pure cane) (or honey)
pinch of nutmeg
dash of Tabasco (hot sauce)
1/4 cup whipping cream
2 eggs
2 Tablespoons real butter

Place corn, flour, baking powder, sugar, salt, nutmeg, Tabasco, whipping cream and eggs in a blender or processor.

Blend or process for about 15 seconds or until well blended.

Refrigerate mixture for at least an hour.

In a small skillet or on a griddle, melt butter. When hot, drop large spoonfuls of mixture to form 2″ rounds.

Cook until top looks dry and edges begin to brown.

Turn and cook briefly on other side. Repeat until batter is all used.

Makes 12 to 14 pancakes.

These are delicious as a side dish with any meal of vegetables or as a breakfast dish with eggs and maple syrup.

Chive Potato Pancakes
Best eaten fresh from the oven~

½ cup Greek Yogurt
2 Tbsp plus ½ cup chopped fresh chives (onion or garlic)
1 Tbsp Dijon-style mustard
2 pounds of baking potatoes peeled and grated
2 large fresh eggs
3 Tbsp all-purpose flour
½ tsp sea salt
¼ tsp ground white peppercorns
3 Tbsp grape seed oil (or vegetable)

In a small bowl combine yogurt, 2 Tbsp’s chive and the mustard. Cover and refrigerate until ready to serve…drain any moisture that accumulates.

Place grated potatoes into a large bowl, mix in ½ cup chives, the eggs, flour, salt and pepper.

Heat oven to 375*

In a large skillet heat 1 Tbsp oil over medium heat.

Add 1/8 of the potato mixture and flatten to a 3” round. Make 2 more pancakes and cook until golden brown on the bottom-turn and brown on other side.

Repeat the process until all mixture is used.

Transfer pancakes to a baking sheet and bake at 375 for 10 to 12 minutes-just til done.

Serve while hot with the Yogurt sauce

1-1/2 Tbsp olive oil
2 large red onions
2 teaspoons chopped thyme or 1 teaspoon dried
1/2 cup Feta cheese or your choice-crumbled-(I use goat/sheep)
2 eggs-well beaten
1/2 cup cream (raw dairy or Almond milk substitute works)

Pastry
1-1/3 cups plain, unbleached flour
2-3/4 ounces of real butter (raw is best)
1-2 teaspoons iced water

Preheat oven to 350* (180*C)
Heat the oil in a large frying pan( don’t use a non-stick as the onions will not caramelize) add onion and cook over low heat/stirring occasionally for 30 minutes.(golden brown)
Add thyme and stir in well/Transfer to a bowl to cool.

Pastry
Sift flour and a pinch of salt into a large bowl/add butter and rub in with fingers until the mixture is like fine breadcrumbs
Add a little ice-water and cut the mixture with a knife until combined.
Add small amounts of water if needed to get the mixture combined.

Use your hands and form pastry into a ball. Wrap in plastic wrap and allow to rest in the refrigerator for about 30 minutes.

Grease a 12 cup muffin or tartlet pan
Allow pastry to come to room temp.
Then on a floured cutting board/pastry sheet cut into 3″ rounds…you should have 12

Divide the onion among the pastry cups
Spoon the feta (I use goat or sheep cheese) over the onions
Combine the eggs with the cream, season with salt and pepper
Pour into pastry shells
Bake for 12 to 15 minutes (puffed and golden

Leave tartlets in the tins for 5 minutes then gently remove.
Cool on a wire rack

These can be made a day ahead and reheated in a 300* oven for 10 minutes.
Makes 12 large or 24 miniature tarts
Don’t be alarmed if they are quite crumbly…that’s part of the Yummy!

Dill and Potato Cakes~
makes about 10 to 12 cakes
2 cups self rising flour (unbleached if possible)
3 Tbsp real butter (organic) softened
pinch of Sea salt
1 Tbsp finely chopped fresh dill (or 1 teaspoon dried)
1 cup mashed potatoes-freshly made
2-3 Tbsp milk-(organic)

Preheat the oven to 450*

Stir the flour into a bowl, and add the butter, salt, and dill.
Mix in the mashed potatoes and enough milk to make a soft, pliable dough.

Roll out the dough on a well-floured surface until it is fairly thin.
Cut into neat rounds with a 3″ cutter.

Grease a baking sheet, place cakes on it and bake for 20-25 minutes until risen and golden brown.

Easter Morning Brunch

2 tablespoons butter
1 large cooking apple, peeled and coarsely chopped
1/2 cup seedless raisins
1/2 cup coarsely chopped walnuts
1/4 cup raw honey
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup sour cream, divided ( I use yogurt-plain )
6 eggs
1-1/2 cups milk
1/4 cup maple syrup
half of a 1-pound loaf of French or Italian bread, cut into 1/2-inch-thick slices, slices halved

Melt the butter  in a medium nonstick skillet over medium-high heat. Saute’ the apple until just softened, about 3 minutes, and remove from heat. Stir in the raisins, walnuts, honey/or raw sugar, cinnamon, nutmeg, and 1/2 cup sour cream.

In a medium bowl beat the eggs, milk, maple syrup, and remaining 1/2 cup sour cream. In a buttered 10-inch pie plate or 9-inch square baking dish, layer half the bread; spread apple-sour cream mixture over the bread and then layer with remaining bread.

Pour egg-milk mixture over. Cover and chill in refrigerator for 2 to 24 hours.

Preheat oven to 325 degrees F. Bake strata in preheated oven 50 to 60 minutes, or until set and lightly browned. Let stand 10 minutes before cutting.

Fried Green Tomatoes
(for breakfast)

Wash and dry well about 6 med size very green tomatoes (don’t peel)
3 Tbsp flour
1-1/4 tsp sea salt
1/8 tsp of stevia
Fresh ground black peppercorns
4 Tbsp Grape-seed oil for frying
1 cup of evaporated milkSlice tomatoes (not too thin)
Mix flour, salt, stevia, and pepper
Roll tomatoes in flour until well coated

Heat the oil to med hot
Place tomatoes in hot skillet and brown golden on both sides
Remove tomatoes to a hot dish and keep warm in the oven

When all tomatoes are fried, add the milk to the skillet and cook slowly until just thickened

Serve over tomatoes with scrambled eggs and hot bread

Prep: 15 Min
Cooking Time-15 Min

CHRISTMAS TEA EGGS

These are lovely on a Christmas Brunch table – and so edible!

10/12 fresh eggs
3 tbsp light soy sauce
3 tbsp rice wine
1 star anise
1 tbsp light brown sugar
1 cinnamon stick
3 slices fresh ginger, smashed with the flat side of a cleaver
3 tbsp black tea leaves

Cover eggs in cold water and boil for 10 minutes.
Drain, lightly cool eggs under cold running water.

Lightly crack the eggs but do not peel. Set aside.

Put remaining ingredients into a large pan, filled with 4 cups of water.
Bring to a boil and reduce heat and simmer 20 minutes. Add eggs and simmer for about 45 minutes.
Turn off heat and let eggs sit in the mixture until cool enough to handle.
Peel and cut into wedges or put into a pretty bowl and serve whole along with the rest of your food fare.

Honey French Toast

2 eggs, slightly beaten
1/4 cup milk
1/4 cup honey
1/4 teaspoon salt
8 slices fresh bread
2 Tbs fresh butter

Lemon Honey Butter – (1 cup honey, 2 Tbs butter and 2 tablespoons freshly squeezed lemon juice)

Combine eggs, 1/4 cup milk, 1/4 cup honey and salt.

Dip bread in mixture and fry in butter until golden brown.

Heat Lemon Honey Butter and serve over toast.

Triple Ginger Pancakes
(make breakfast/brunch extra special for the wee-ones during the holidays)

1 cup all-purpose flour
1-1/2 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon honey
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
2 tablespoons finely chopped crystallized ginger
1 tablespoon peeled, grated gingerroot
1 cup rice milk
2 teaspoons vegetable oil
1 egg lightly beaten
Vegetable cooking spray
1 teaspoon sifted powdered sugar

Combine first 6 ingredients in a medium bowl; stir in crystallized ginger and grated gingerroot.

Combine milk, oil and egg in a bowl; stir well. Add milk mixture to flour, stirring just enough to blend. (Mixture should be slightly lumpy)

Coat a griddle with cooking spray and allow to get hot.

For each pancake, pour 1/4 cup of batter onto the hot griddle. Cook until tops are covered with bubbles and edges looked cooked – turn and cook on other side.

Sprinkle each pancake with powdered sugar and serve with your favorite fruit and honey.

TIP…you can’t substitute one form of ginger for another and get the same flavor.
Fresh grated gingerroot tastes hot-
Ground ginger gives a sweet but peppery flavor-
Crystallized ginger is spicy sweet

Omelet in Tomato and Herb Sauce
Serves 4 – Recipe is easy to double

6 eggs
1 tablespoon all-purpose flour
2/3 cup of dried breadcrumbs
Sea salt & fresh ground black pepper
1/4 cup grape seed oil
1 onion- peeled-chopped
1 celery stalk-chopped
1/2 cup parsley-chopped
3 fresh basil leaves-chopped or 1 tablespoon dried
1-1/2 cups skinned and chopped tomatoes

Put eggs in a bowl with flour, breadcrumbs, salt and pepper. Beat to mix well.

Heat the oil in a fry pan, pour in the mixture and tilt the pan so that it covers the base.

Fry omelet on both sides until set, shaking the pan frequently to prevent sticking.

Remove from the pan and leave to cool slightly, and then cut into slices.

Add the onion, celery and herbs to the pan with a little more oil, fry gently for 5 minutes.

Add tomato and cook gently for 10 minutes, then return the slices of omelet to the pan and heat through for 5 minutes.

Serve immediately

Onion Strudel~

4 medium red onions, sliced
3 tablespoons butter
2 tablespoons flour
fresh ground black pepper to taste
3/4 cup vegetable broth
1/4 cup white wine
1-1/2 cup buttered plain croutons
1 cup shredded Swiss cheese
3 tablespoons grated Parmesan cheese
1 package phyllo pastry
1 cup melted butter
1/4 cup yellow cornmeal

Sauté the onions in 3 tbsp butter until tender. Stir in the flour and pepper; mix in the broth and white wine.
Cook over medium heat until thick and bubbly, stirring constantly. Let stand until cool and stir in the croutons and cheeses.

Place 6 sheets of the phyllo pastry on a work board and cover with a damp cloth to keep it from drying out. Brush the pastry one sheet at a time with melted butter, and sprinkle lightly with cornmeal, stacking after the completion of each sheet.

Spread half the onion mixture to within 1 inch of the edge in the middle third of the pastry. Fold one end over the onion mixture. Roll, as for a jelly roll. Place seam side down on a baking sheet and brush with butter.

Repeat the process with the remaining pastry to make another strudel.
Bake at 350* for 35 to 45 minutes or until golden brown.

Serves 6 to 8 easily.