Rhubarb Blintzes, Mint Berry Salad, Baked Herbed Eggs

I bet you are wondering when you're going to get to hear about the "breakfast" part of my delightful job. Well, wonder no more, for we are about to embark on the first blog post about breakfast at--(cue music)--The Hotel. The title kinda kills the suspense, but I wanted to be concise.

This came about because I had a couple last minute guests yesterday, so all those strawberries didn't go to waste (my German roots were very smug about this). And there is really nothing better than fresh produce. The end. It doesn't need sugar, or sweet syrups, or baking, or whipped cream...okay, maybe a little cream. From Kilgus Dairy. The thickest, yummiest creamiest cream. check it out here. Anyway, I could go on all day about pale yellow, dreamy cream, but then you'd never get to see what else I had for breakfast. Or rather, what my guests had. I had oatmeal. Which I really do like. And it had cream on it...and maybe even some berries. I couldn't let them go to waste now, could I?:).

Produce aside, breakfast is hardly breakfast without eggs. Not that they're bad for supper or lunch though either...I make a mean fried-egg-basil-feta sandwich. Remember I said I love basil? Well, here is is. Along with chives. (Two of my favorite herbs; now is that because I love the flavors, or because they're the only herbs I've managed to keep alive on the windowsill...?) This egg dish is really good, and easy too. Just tuck a piece of thin ham in a greased ramekin, sprinkle with chopped chives & basil, break an egg on top, salt & pepper, add a dash of Kilgus cream. Pop it in a 350 degree oven for 15 minutes. And voila! Baked herbed eggs.

*the original recipe (from Williams-Sonoma) doesn't call for ham. I added that bit. And I would have preferred prosciutto or pancetta, but alas, my local supermarket did not have any. But that's what we midwesterners do, right? "Make it do, or do without"

And last but definitely not least, are caramelized rhubarb blintz's. Blintz'. Blintzs'. (Not sure what the plural form is.) Regardless of plural phonetics, you will want plural of these, no matter how you spell it. A crispy, buttery envelope filled with caramely, gooey, tarty, rhubarb goodness, all topped with sweet-balancing sour cream (full-fat, of course). Yum. 

*recipe courtesy of marthastewart.com