Wednesday, June 17, 2009
Herbs and Breakfast
~I have two house guest this week and we are learning much about all the many ways to have a safe and healthy summer...including delicious and fun foods.
My house guest are of course my two young grandsons...Bradley and Jack-ages-10 and soon to be 8.
So far we have had a week of some work, some play, and lots of talk and cooking experiences.
They have come to know the summer herbs on a personal level.
We've included, fresh from the gardens at each meal, a sampling of two or more vegetables and herbs that will interchange and produce a tasty and healthy plate.
Today's special was Poached eggs with Dill and Salmon.
POACHED EGGS WITH DILL~
4 poaching/custard cups ( oven ware )
4 eggs ( organic/hormone free )
3/4 cup good white wine
3/4 cup cold water
small amount of real butter
1 Tablespoon fresh or fresh dried dill weed
1 teaspoon Sage Hill Farms Cajun blend seasoning
Place small amount of butter in each cup and heat slightly
Mix water and wine and divide between the 4 cups
Break one egg into each cup
sprinkle with Cajun blend seasoning and the dill
The egg should be just covered with the wine/water
Place in a preheated 375 oven just until the liquid has almost cooked away.
Or until your desired doneness of the egg.
2 to 4 slices of your favorite bread ( I use whole grain or oat )
Mix together in a small bowl-
1 small can of organic salmon
small amount of Greek Yogurt ( just enough to blend )
small amount of Cajun blend seasoning
Sprinkle with fresh dried dill and toast under the broiler just until hot
Cut into 4 squares
FRESH FRUIT CUP~
Mix a combination of melon, red grapes, and cucumber
Sprinkle very lightly with Cajun seasoning and toss lightly
HERBAL BREAKFAST TEA~
In a tea pot add 6 teaspoons of Sage Hill House blend ( lemon balm/peppermint )
less than 1/4 teaspoon of Stevia
4 to 6 cups of boiling water
Cover and steep for 5 to 7 minutes
Make the breakfast table interesting and the guest will more than enjoy~