Asparagus Frittata

1 lb (500 g) fresh asparagus, washed, trimmed
of tough ends, and cut into 1 inch (2 cm) pieces
2 Tbs (30 ml) olive oil
2 to 3 shallots, finely chopped
6 eggs
1/2 cup (125 ml) Parmesan cheese
1/4 cup (60 ml) shredded basil leaves
Salt and freshly ground pepper to taste

Cook the asparagus in enough boiling salted water to cover for 2
minutes. Drain and rinse under cold water and set aside. Heat the
oil in a heavy non-stick 10 inch (25 cm) skillet over moderate heat.
Saute the shallots until translucent, about 3 to 4 minutes. Add the
asparagus and saute an additional 2 minutes. Combine the remaining
ingredients in a bowl and beat to thoroughly combine. Pour the egg
mixture into the skillet and cook, scraping the sides and bottom
occasionally with a spatula, until the bottom has set. Place the
skillet under a preheated broiler until the top has set. Be careful
not to burn the top. Invert onto a serving platter and cut into
wedges to serve. Serve hot, warm, or at room temperature. Serves 4.

Baked Eggs on Toast (Jaja na Grzankach)

6 slices white bread
Butter
3 Tbs (45 ml) freshly grated Parmesan cheese
1 Tbs (15 ml) chopped fresh chives
6 eggs
Salt and freshly ground pepper to taste

Toast the bread and butter it on both sides. Place on a baking sheet
and, using the tips of your fingers, make a small depression in each
piece of toast. Sprinkle with Parmesan cheese and chives. Carefully
drop an egg onto each piece of toast and season with salt and pepper.
Bake in a preheated 400F (200C) oven for 5 to 10 minutes, until the
eggs reach the desired degree of doneness. Allow 1 to 2 per person.
Serves 3 to 6.

Easy Pumpkin Bread

1+3/4 cups (430 ml) all-purpose flour
1/4 tsp (1 ml) double-acting baking powder
1 tsp (5 ml) baking soda
1/2 tsp (2 ml) salt
1/2 tsp (2 ml) ground cinnamon
1/4 tsp (1 ml) ground cloves
1 cup (250 ml) sugar
1/3 cup (80 ml) shortening or butter
2 eggs
1 cup (250 ml) canned pumpkin
1/3 cup (60 ml) milk combined with
1/2 tsp (2 ml) vanilla extract
1/2 cup (125 ml) chopped nuts (optional)
1/2 cup (125 ml) raisins or chopped dates (optional)

Sift together the flour, baking soda, salt, cinnamon, and cloves. In
a large bowl beat the sugar, shortening, and eggs until light and
fluffy. Add the pumpkin and beat to incorporate. Add the sifted dry
ingredients in 3 portions, alternating with the milk. Do not beat any
more than necessary to combine the ingredients. Fold in the optional
nuts, raisins, or dates. Pour into a greased 9 x 5 inch (22 x 12 cm)
loaf pan and bake in a preheated 350F (180C) oven for about 1 hour,
until the loaf has shrunk from the sides of the pan and a toothpick
inserted in the middle comes out clean. Makes 1 loaf.

Eggs Benedict

4 to 6 eggs
2 to 3 English muffins, halved, toasted, and buttered
OR 4 to 6 slices toasted, buttered bread
4 to 6 slices Canadian bacon or ham
1 cup (250 ml) blender hollandaise (see below)

Place 2 inches (5 cm) of salted water in a large, wide saucepan or
skillet and bring it to a simmer over moderate heat. Do not boil.
Crack the eggs, one at a time, into a small bowl or tea cup and gently
lower the egg into the water. Repeat with all the eggs. Simmer for 3
to 5 minutes, until the desired degree of doneness. Remove the eggs
with a slotted spoon or small strainer and drain on a clean dish
towel. Quickly saute the Canadian bacon or ham, just to warm it
through. Place the Canadian bacon on the English muffin halves, top
with a poached eggs, and spoon the hollandaise sauce over all. Serves
4 to 6.

Blender Hollandaise Sauce

(Note: This recipe does not multiply well. If you need more than 1 cup
make two separate batches rather than one double batch.)

8 Tbs (120 ml) butter
3 egg yolks
2 Tbs lemon juice
Salt and white pepper to taste
A dash of cayenne pepper

Melt the butter over a low flame until it begins to bubble. Remove
from heat. Put the egg yolks, lemon juice, salt, white pepper, and
cayenne in the container of an electric blender. Cover and blend on
high speed for about 5 seconds. Remove the cover and add the butter
in a slow stream, blending at high speed for approximately 30 seconds
more. The sauce should be smooth with no traces of unincorporated
butter. If it is not, replace the cover and continue blending until
the butter is completely incorporated, scraping the sides of the
blender (with the motor off) if necessary. Makes about 1 cup.

Fresh Strawberry Bread

2 cups (500 ml) fresh strawberries, washed and hulled
1+3/4 cups (430 ml) bread or all purpose flour
1 tsp (5 ml) baking soda
1 tsp (5 ml) salt
1/4 tsp (1 ml) baking powder
3/4 cup (180 ml) sugar
1/3 cup (80 ml) butter or other shortening
2 eggs
1/3 cup (80 ml) water
1/2 cup (125 ml) chopped walnuts
Cream cheese, softened (optional)
Ground cinnamon (optional)

Crush enough of the strawberries to fill 1 cup (250 ml). Pour into a
small saucepan and heat over a medium flame. Bring to a boil and cook
for 1 minute, stirring constantly, then remove from the heat and allow
to cool. Slice the remaining strawberries and chill. In a medium
bowl combine the flour, baking soda, salt, and baking powder. In a
large mixing bowl beat the sugar and butter together and then add the
eggs and water, mixing until light and fluffy. Add the flour mixture
to the butter mixture, mixing well to blend. Stir in the crushed
strawberries and walnuts. Spoon the mixture into a greased 8x4x4 inch
(approx. 20x10x10 cm) loaf pan. Bake in a preheated 350F (180C) oven
for 1 hour, or until a toothpick inserted in the center comes out
clean. When the loaf has cooled in the pan for 10 minutes, turn onto
a rack to cool. Cut into slices, spread with softened cream cheese,
add a light dusting of cinnamon, and top with the reserved chilled
strawberries. Makes one loaf.

German Eggs in Green Sauce

1/2 cup (125 ml) sour cream
1/2 cup (125 ml) yogurt
1/4 cup (60 ml) mayonnaise
Juice of 1 lemon
9 to 13 hard-boiled eggs, peeled
1+1/2 cups (375 ml) finely chopped fresh herbs
(any combination of parsley, tarragon, chives,
dill, or fennel greens)
1/2 tsp (2 ml) sugar
Salt and freshly ground pepper to taste

Combine the sour cream, yogurt, mayonnaise, and lemon juice. Finely
chop one of the eggs and stir it into the mixture, along with the
herbs, sugar, salt, and pepper. Spoon the sauce onto a serving
platter or individual plates. Slice the remaining eggs in half and
arrange them on the sauce. Serves 4 to 6.

Grilled Kippered Herring

4 to 8 kippers* (smoked herring)
2 Tbs (30 ml) butter
Freshly ground pepper to taste
Lemon juice

Place the kippers skin side down on a hot grill or griddle and dot
with butter. Cook 4 to 5 minutes, without turning, until very hot.
Season with pepper and lemon juice. Serve with scrambled eggs.
Serves 3 to 4.

* If using canned kippers, which are too fragile to be cooked in this
manner, bake in a 350F (180C) oven for 10 minutes, following the same
procedure.

Grilled Portobello Mushroom Sandwiches

3 Tbs (45 ml) olive oil
1 medium onion, sliced
1 Tbs (15 ml) balsamic vinegar
4 Portobello mushrooms, stems removed
Salt and freshly ground pepper to taste
4 Kaiser rolls or hamburger buns, toasted*

* I know that many vegans avoid bread products because of the dairy
products contained in most of them. If you are unable to locate
suitable rolls for this sandwich, then eliminate the bread entirely
and serve the mushrooms on their own.

Try to choose mushrooms and rolls that are about the same diameter.
Heat 1 tablespoon (15 ml) of the oil in a skillet and saute the onion
until tender and slightly brown, about 20 minutes. Combine the
remaining 2 tablespoons (30 ml) of olive oil with the balsamic vinegar
and brush the mushrooms on both sides with this mixture. Season the
mushrooms with salt and pepper and cook on a hot grill or skillet for
2 to 3 minutes per side. Place a mushroom on each roll or bun and top
with sautéed onions. Serves 4.

Huevos Rancheros (Eggs Ranch Style)

4 Tbs (60 ml) vegetable oil
8 to 12 corn tortillas
8 to 12 eggs
Butter
1 recipe Mexican tomato sauce (see below)

Heat the vegetable oil in a heavy skillet over moderate heat and fry
the tortillas until limp. Drain on paper towels and place two
tortillas, side by side, on each plate. Fry the eggs in the butter to
your preferred degree of doneness. Place the eggs (2 per person) on
top of the tortillas and top with tomato sauce. Serve with refried
beans. Serves 4 to 6.

Mexican Tomato Sauce

2 Tbs (30 ml) vegetable oil
1 small onion, finely chopped
1 clove garlic, finely chopped
2 large tomatoes, peeled, seeded, and chopped
1/2 tsp (2 ml) sugar
Salt and freshly ground pepper to taste
Finely chopped jalapeno or serrano chiles, to taste

Heat the oil in a saucepan and fry the onion and garlic until soft but
not brown. Add the remaining ingredients and cook over low to
moderate heat for 20 minutes, stirring occasionally. Serve warm or
cold. Makes about 2 cups.