Danish Braid

May 20th, 2019 · 43 Comments

Most of us have a “to cook” list.  Mine is probably a hundred recipes I’ve pulled from magazines and websites, and honestly, I have no hope of ever finishing it (particularly as it grows about ten times faster than I complete any of the recipes).  However, in addition to the recipe list, I have a to-learn technique list, which includes homemade puff pastry.

It started a few months ago, when I saw Jacques Pepin smoothly roll out a homemade sheet of puff pastry using nothing but a tapered wooden rolling pin, flour, water, and butter.  Unbelievable!  No refrigeration, no resting time, just rolling, folding and baking.  Needless to say, when I looked at this recipe, I thought I’d do it the Jacques way.

But I am not Jacques Pepin, and when I attempted to roll, fold, and roll again, something went horribly wrong.  I ended up with a table and rolling pin covered in butter, and definitely nothing resembling puff pastry.  So I stepped back, called upon my inner reserves of patience, and attempted to follow the recipe as written.  Go figure.  Not surprisingly, my dough soon went from picture (a) to picture (b), below:

Much improved.  In fact, eventually, throw in a little rhubarb jam, and I could get it to picture (c), which is this tasty little thing:

I brought this to work because there was no chance I would eat the whole thing, being 1) not particularly prone to eating breakfast, 2) not a huge fan of danish, and 3) not particularly inclined to gain 5 pounds in a week.  

But everyone loved it — I will definitely be making this again.  In fact, it’s Saturday, and I have nothing to do…

Click Here for the Recipe!

Tags: breads · Breakfast and Brunch · food

Scrambled Eggs with Tomato and Broccoli

May 13th, 2019 · 13 Comments

Scrambled Eggs with Tomatoes and Broccoli from Sugarlaws

My favorite meal of the week, by far, is Sunday brunch.  Homemade or (more often) eaten out, it’s the most relaxing meal of the week — you can linger for hours with the paper and a glass of wine, or you can just enjoy a hearty, satisfying meal.  And whether it’s eggs, pancakes, or a more lunch-y type of meal, it’s hard not to love brunch.

But, for today, eggs.  Our CSA box (my new favorite thing on earth) comes with a carton of incredibly fresh, cage-free eggs, so I will be repeating this recipe quite a bit!  And it’s an easy meal to do for a group, so if you’re having some friends over on a Sunday, just pair it with a light salad and some crusty bread, and your guests will never want to leave.

On a happier note, only a few quick months before those wonderful spring veggies pop back up at the farmer’s market.  As soon as Christmas is over, it just feels like it should be spring!  I’ve been feeling a little creativity-challenged without all that inspiration every week, but I’m trying to embrace my favorite winter staples (carrots, squash) before they’re gone.  So expect a few more of those in upcoming weeks!

Scrambled Eggs with Tomatoes and Broccoli from Sugarlaws

Scrambled Eggs with Tomatoes and Broccoli

2 tablespoons olive oil
1/4 cup chopped onion
6 eggs, beaten
1 stalk broccoli, cut into florets (about 1 1/2 cup florets)
2/3 cup cherry tomatoes, halved
1/4 cup parmesan cheese, grated
Salt and pepper to taste

Heat olive oil in a saute pan over medium heat. Add onions and broccoli, and saute onions until translucent. Pour in eggs. Cook, stirring occasionally to scramble. When eggs appear almost done, stir in chopped tomatoes and parmesan cheese, and add salt and pepper as desired. Cook, stirring regularly, until tomatoes are burst and eggs are set.

Serves 4.

Scrambled Eggs with Tomatoes and Broccoli from Sugarlaws

Tags: Breakfast and Brunch · food

avocado and egg toasts

August 15th, 2014 · 12 Comments


So, this avocado-and-egg thing.  Is this a thing that people know about?

Because it is AWESOME.

And so incredibly easy.  I love breakfast foods probably about ten zillion times more than the average person, so I could happily eat this for lunch or dinner too. 

But adding avocado turns this simple little scrambled-eggs-on-toast dish into something even more delicious and special, and even better for you.  Basically, win-win.

So, brunch this weekend?  This is what you’re having.  You can thank me later.


avocado and egg toasts

1 teaspoon butter
1 egg, beaten
1/4 avocado
3-4 baguette slices, toasted


In small nonstick pan, melt butter over medium heat.  Add egg; season with salt and pepper and scramble.

In a separate bowl, mash the avocado and season it with additional salt and pepper.

Spread the avocado on toast, then top with the scrambled egg and sprinkle with pepper and chives.  Serve warm.


Tags: Breakfast and Brunch · food