Some days, I feel uninspired and tired of cooking. These are the days we have breakfast for supper. I had bought fresh farm eggs from Steamboat Mountain Natural Foods in Lyons, a complete organic market shoehorned into a modest space. And I was hungry for blueberry muffins, who knows why, but I had a yen. Omelets and muffins for dinner. Easy, peasy.
First the muffins. This recipe is minimally adapted from A Complete Book of Breads, by Bernard Clayton.
I particularly like the lemon zest in the batter and the small amount of sugar. There is a sugar topping but the muffins are not overly sweet.
Combine 2 2/3 cups unbleached flour, (I added 1 tablespoon wheat germ to the bottom of each cup when measuring the flour), 1 tablespoon of baking powder, (a scant tablespoon at our altitude), 1/2 cup brown sugar, 1 teaspoon salt and a tablespoon of lemon zest.
Add 2 large eggs, 1 cup of milk, and 2/3 cup canola oil. Stir to combine then fold in 2 cups of blueberries, fresh or frozen. Fill 16 buttered muffin cups about three-quarters full and bake at 400° for 25 minutes until brown and firm. Cool for 5 minutes.
Have ready in a small skillet or pan, 3 tablespoons of melted butter, and a small dish of sugar. I used turbinado sugar for the crunch. Dip the top of each muffin in butter, then in the sugar. Cool on a rack.
Since this makes 16 muffins, I usually freeze some. Reheat in an oven or toaster oven at 350° until thawed and warm.
To fill out the menu (I really only wanted the muffins) I included some roasted potatoes and roasted asparagus.
I cut 2 Yukon Gold potatoes in spears and tossed them in a bit of olive oil, salt and pepper. I had half a sweet potato so threw that in. After roasting at 400° for 15 minutes I turned the potatoes and cooked for another 15 minutes. I added the asparagus, tossed with a bit of olive oil, salt and pepper, for an additional 7 minutes.
Just after I put the asparagus in the oven I prepared the eggs to make omelets. In each of two small bowls I combined 2 eggs with a tablespoon of chopped fresh dill and and one of cilantro. I beat the eggs and herbs with a bit of pepper and salt, then one at a time, poured them into an omelet pan in which I had melted a couple teaspoons of butter. I cooked them to our liking, just a little runny in the center. Each omelet was rolled out onto a warm plate and dinner was served. Buon appetito.
Top: Breakfast on Blue Mountain Road, oil on canvas, each part 30 x 36 inches.
(Jeannie Cohen, Bernard Cohen, Jerry Brody, Jean Brody)