This breakfast just hits all my spots. I feel spoiled when I make it for brunch in the middle of a work day, or when Jake makes it for me after we've overslept on a weekend. Creme fraiche eggs, avocado toast with pepper and Organic Sugar Kelp Flakes, sautéed mushrooms & cherry tomatoes on the vine. Stop it. It's buttery, fresh, sweet, salty, and umami all wrapped up into the most delicious recipe. And of course, it wouldn't be complete here at the farm without some seaweed. Sea how we do it…
Prep Time: 25-30 mins
Makes: 2 servings
2 pieces of toast
2 tbsp of creme fraiche (cultured cream)
2 tbsp of butter, sliced
chives to taste
10 cap mushrooms
6-8 cherry on a vine
Olive oil (as needed)
1 pinch of black pepper
1 pinch of Organic Sugar Kelp Flakes
Start by heating a pan with some olive oil. Add mushrooms and cherry tomatoes. Sauté on the low-medium heat until mushrooms are cooked through and tomatoes are soft, but still hold their structure.
Meanwhile, begin making the eggs by breaking eggs into a sauce pan and begin warming on the lowest stove setting. Add half of the sliced butter.
Using a wooden spoon or spatula, stir the eggs until yolk & whites are combined. As the mixture begins to cook, add the rest of your butter. For the next 4-5 minutes, stir frequently and scramble the eggs. Remove from heat if eggs begin to get too hot. It's recommended to remove the pan from heat as needed and add again as needed.
Add in the creme fraiche and stir well. Add some salt, pepper and snip in chives. If you're looking to use kelp as a salt alternative, try sprinkling some Organic Sugar Kelp Flakes into your eggs instead of salt. Set aside in a dish you can keep warm.
Remove mushrooms and tomatoes from heat and add to plate.
Toast bread and spread mashed avocado on top. Sprinkle with Organic Sugar Kelp Flakes.
Serve warm. For an extra romantic breakfast or brunch, light a few candles. I also like to add a little Maine blueberry jam to my toast as I eat!