Monday, June 04, 2012


"A simple enough pleasure, surely, to have breakfast alone with one's husband, but how seldom married people in the midst of life achieve it."
Anne Morrow Lindbergh


~ A seasonal treat captured when chive blossoms first bloom


4 fresh organic eggs
4 Tbsp. sour cream
pinch of coarse salt and freshly ground black pepper
2 tsp. fresh chopped parsley
1 Tbsp. fresh chopped chives
2 Tbsp. unsalted butter
12 rinsed & patted dry chive blossoms
  • Lightly beat eggs, sour cream, salt, pepper, parsley and chives.
  • Preheat omelet pan and melt butter. Pour in egg mixture and leave undisturbed until omelet begins to set. Lower heat and, tipping pan slightly, lift edges to let uncooked egg run underneath.
  • When omelet is firm, sprinkle with chive blossoms and fold in half.

~ Delicious orange zested rolled up scones from delightful little book - Scones, Muffins & Tea Cakes

2 cups sifted all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
2 tablespoons granulated sugar
5-1/2 tablespoons unsalted butter, chilled and cut into pieces
1 extra large egg, beaten
1/2 cup heavy (whipping) cream
tablespoons unsalted butter, melted
1/2 cup granulated sugar
1 tablespoon orange zest
6 to 8 cups fresh berries (such as strawberries, raspberries, blackberries and tayberries), washed and dried
1/4 to 1 cup granulated sugar, depending upon the sweetness of the berries
1 to 1-1/2 cups heavy (whipping) cream, whipped and lightly sweetened with 2 teaspoons of granulated sugar
  • Preheat the oven to 425 degrees F. Lightly grease baking sheet and set aside.
  • In a small bowl, stir together the flour, baking powder, salt and sugar. Using a pastry blender, 2 knives, or your fingertips, cut the butter into the dry ingredients until it resembles coarse cornmeal. In a small bowl, combine the egg and cream and add to the flour mixture. Mix until just blended together.
  • Turn out the batter onto a lightly floured board and knead for 1 minute. Roll dough into a rectangle approximately 4 inches by 8 inches.
  • Brush the dough with the melted butter. Sprinkle with the sugar and orange zest. Roll up, jelly-roll fashion, and seal the long seam by pinching it together lightly with your fingers.
  • Cut the roll into eight 1-inch-thick slices. Lay slices down sideways on the prepared baking sheet and bake for 12 to 15 minutes, or until scones are golden.
  • Slice the strawberries and place in a large pretty bowl with other whole berries, if available. Sprinkle with sugar and refrigerate for 1 to 2 hours. To serve, heap spoonfuls of berries over each scone and top with freshly whipped cream. (8 scones)


imac said...

What better than nature and food.

Gatsbys Gardens said...


What a wonderful recipe. My chives blossoms are past prime but chives could probably be substituted. I love scones and miss some great ones we used to find in downtown Chicago.

The scones at our local bakery have a frosting on them, just not the same.


F Cameron said...

My chives are blooming again! I was so surprised to fresh blossoms. I have all the ingredients and should make your omelet tomorrow while the blossoms are fresh.

Scones! Yum! I'd rather eat those than just about any other baked good.

Donna@Gardens Eye View said...

yummy...I will be giving that omelet a try...lots of huge chives and blossoms this year :)

D said...

thank you, Joey! I'm going to check out how many blossoms I have this morning. I know we have enough eggs. :) Have yourself a hummy day my lady.

Gardens at Waters East said...

The chives here on the shores of Lake Michigan are going "crazy" so many! I also like seeing the Lady Slippers you posted recently. I went walking along one of the forest trails this past week and there was a whole patch of them. Nice to see. Jack

Curbstone Valley Farm said...

Simple and elegant! Of course, anything that helps us use eggs is always welcome, but I never would have thought to tuck chive blossoms in an omelet!

joey said...

Thanks iMac ... both are me :)

Hi Eileen! Such a simple recipe ... give a try and let me know. BTW - your roses are lovely!

Tasting this, you might feel like you are back in France again, Freda! The omelet is so easy ... and especially fun since only good when blossoms are young and fresh like ... (you fill in) ... :)

Hi Donna ... hope you like it! Happy June gardening :)

Ah Diana ... thank you! It's been a wild/crazy/fun past week. Hope 'the girls' provide enough ... how fun would that be to taste this omelet with 'fresh' chive blossoms and 'fresh' eggs!

Hi Jack! Yes, living in this beautiful state, we see/share many of the same beauties. I too, not only in garden here at home but at the lake, have patches of these stunning orchids.

Hi Clare ... let me know if you like this ... so easy/pretty ... so fun when blossoms are new/tender! Plus you have the 'fresh' eggs ... now ... how good is that!

Rose said...

I haven't had breakfast yet...wish I was at your house, Joey:)

Kathryn/ said...

That omelette sounds so easy and a delightful change from scrambled eggs, fried eggs, etc. And with the chives even more so. :) You are always an inspiration!

Jane and Lance Hattatt said...

Hello Joey:
We are so sorry for nearly missing this post and arriving so late. We think that you must have published it last weekend when we were in the middle of entertaining our Dutch friends but not, sadly for them, to orange scones!!

All our attempts at growing Chives resulted in rust. We would cut them back, they would regrow fresh and green and then, within a week or so, become discoloured once more.

Donna@GWGT said...

I am so going to make the scones, most likely with the raspberries. I add orange yest to a lot of dishes and it really adds a nice flavor. Thanks for the tempting recipe.

Fernando Santos (Chana) said...

Olá, gostei das fotos e das receitas...Espectacular....

RobinL said...

I also think chive blossoms are one of the loveliest of flowers, but I didn't realize you could actually eat them. Yes, I wrestle with my lamium, but it has been easy to control. We'll see about that pink primrose, it already looks straggly!

Kukkaiselämää said...

Thanks for good recipies!

Satu from Finland