New Year, New Breakfast Ideas
December 25th, 2016

There is more than one way to season Sweet Dumpling Eggs-in-a-Nest. Go spicy with paprika, cumin, chili powder or harissa, or take a sweet route with cinnamon, nutmeg, maple syrup and a pinch of cayenne.
Photos by Andrea Bemis

Sweet Dumpling Eggs-in-a-Nest

  • Two small sweet dumpling squash (or any small winter squash)
  • Olive oil
  • Salt
  • Pepper
  • Fresh thyme
  • 2 eggs
  • Hot sauce, optional

Heat oven to 425 F.

Cut off the top half of each squash, leaving about ¾-inch deep “nests” (you can roast the tops along with the squash bottoms and eat them on the side).

Drizzle the squash with olive oil and sprinkle with salt, pepper and a pinch of fresh thyme. Place cut side down on a rimmed baking sheet and roast until tender and browned, about 25 minutes. The time may vary depending on the size of your squash.

Crack the eggs into individual ramekins. Remove the squash from the oven, flip the squash upright and slide the cracked eggs into each “nest.” Return to the oven and bake until the eggs are set and the squash is a deep golden brown.

Serve with hot sauce, herbs and any seasonings you desire.


Swiss Chard, Feta and Leek Frittata

  • 2 tablespoons olive oil
  • 1 large leek, white and light green parts only, halved, cleaned and roughly chopped
  • 1 small bunch of Swiss chard, stems discarded and leaves roughly chopped (about 4 cups)
  • 8 eggs, beaten
  • 1/4 cup heavy cream
  • 1/4 teaspoon freshly grated nutmeg
  • 1/2 teaspoon cayenne pepper
  • 1/2 cup feta cheese
  • Salt
  • Pepper

Heat oven to 375 F. Warm 1 tablespoon of oil in an 8-inch cast-iron skillet over medium heat. Add leeks and cook, stirring often, until the leeks begin to soften and become fragrant, about 3 minutes. Stir in the chopped chard leaves. Continue to cook, stirring often, until the leaves begin to wilt, about 3 minutes.
While the veggies cook, whisk together the eggs, cream, spices and 1/4 cup of the feta cheese. Season with salt and pepper.

Remove veggies from the pan and stir them into the egg mixture until everything is well combined. Wipe out the skillet with a towel and heat the remaining 1 tablespoon oil in the skillet over medium-low heat. Pour the egg/veggie mixture into the pan and sprinkle with the remaining cheese. Cook over medium-low until the edges begin to firm, about 8 to 10 minutes.

Transfer the skillet to the oven to finish cooking, about 10 minutes more, until the eggs are set and golden brown at the edges. Remove the frittata from the oven and set aside to cool for about 5 minutes before enjoying.


Maple-Glazed Breakfast Apples With Cashew Ricotta

Sweet Cashew Ricotta 

  • 1 cup raw cashews, soaked in warm water for 30 minutes
  • 1/4 cup almond milk (or water)
  • 1 teaspoon fresh lemon juice
  • 2 teaspoons maple syrup
  • 1/4 teaspoon vanilla extract
  • Pinch of fine sea salt

Maple-Glazed Apples

  • 2 apples (a good baking variety works well)
  • 1 heaping tablespoon good quality unsalted butter (or walnut oil for a vegan version)
  • 1 1/2 tablespoons pure maple syrup
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground nutmeg
  • Pinch of fine sea salt
  • 1/4 cup toasted walnuts for topping

Prepare the cashew ricotta by draining the soaked cashews. Place them in a powerful, high-speed blender along with the rest of the ingredients and whirl away until creamy. Taste for seasonings and set aside.

Cut the apples into ½-inch chunks—no need to peel. Heat a large skillet over medium-high heat and add the butter. Once the butter begins to bubble, add the apples and cook, stirring occasionally, for about 5 minutes. Add the maple syrup, spices and salt.

Continue to cook until the apples are tender and glazed in the butter/syrup mixture, about 5 to 7 minutes longer.

Remove from the heat, divide apples between two bowls and top with cashew ricotta and toasted walnuts.


Almond Spiced Honey Oatmeal Muffins

  • 1 cup whole wheat flour
  • 1 cup rolled oats
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ½ teaspoon fine sea salt
  • 1 egg, lightly beaten
  • ½ cup almond milk
  • ¼ cup walnut oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • ½ cup honey

Heat oven to 425 F. Line a standard muffin tin with paper liners or generously coat the tin with oil.

In a large bowl, whisk together the flour, oats, baking powder, baking soda, cinnamon and salt. In a separate bowl, whisk together the egg, milk, oil, vanilla, almond and honey. Pour the wet ingredients into the dry ingredients and mix until well combined.

Spoon batter into the prepared muffin cups. Bake until lightly golden and a toothpick comes out clean when inserted in the center of a muffin, anywhere from 16 to 20 minutes. Remove from the oven and let cool for 15 minutes.


Carrot Cake Breakfast Smoothie

  • 1 1/2 large ripe bananas
  • 2 cups almond milk (homemade or store bought)
  • 1 cup chopped carrots (if you don’t have a good blender, boil the carrots until fork tender so they
  • are easier to blend; let them cool before making the smoothie.)
  • 5 Medjool dates, pitted and soaked in water for 30 minutes (or substitute
  • 2 tablespoons pure maple syrup)
  • 2 tablespoons almond butter
  • 1 tablespoon chia seeds
  • 1/4 cup old-fashioned oats
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • Pinch of ground cloves
  • A few ice cubes
  • Walnuts/pecans
  • Shredded coconut
  • Small drizzle of pure maple syrup, optional

Place all ingredients except shredded coconut and nuts into a high-speed blender and whirl away until smooth. Taste test and then top with nuts, coconut and syrup, if desired.


Recipe Author
This month’s recipes are courtesy of Andrea Bemis, a farmer and food blogger in Parkdale, Oregon, and a member of Hood River Electric Cooperative. Andrea’s first cookbook, “Dishing Up the Dirt,” will be released in March 2017.

For more information about Andrea and to read her blog, go to