EGGS NORTHWEST

Makes 8 servings

This recipe is from Susan Fletcher of Turtleback Farm Inn, on Orcas Island. The Inn overlooks eighty acres of forest and farmland in the beautiful Crow Valley. This dish, typical of the extraordinary breakfasts served by Susan and her husband, Bill, can be served as a gourmet breakfast or a light dinner. Local dungeness crab can be substituted for the salmon.

ingredients

5 eggs
1 1/2 cups milk
1 teaspoon Dijon mustard
1 teaspoon fresh lemon juice
4 ounces cream cheese
2 Tablespoons sour cream
1/2 teaspoon dill weed
2 teaspoons capers
8 ounces smoked salmon, crumbled
Sour cream, capers and dill weed as garnish.

directions

1
1. Preheat oven to 375 Degrees. In a blender, combine first 7 ingredients (eggs through dill weed) and blend. With a spoon, stir in capers and salmon.
2
2. Pour mixture into a buttered 10-inch pie dish. Bake 40 minutes or until puffed and lightly browned. Remove from oven and allow to set to 5 minutes.
3
3. Cut into eight slices and transfer to heated individual serving plates. Garnish each slice with a dollop of sour cream, a few capers and a sprig of fresh dill. Serve with fresh fruit topped with crème fraîche,(More on this in the “Everything Else” section of this collection) and muffins or scones and marionberry jam.