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Believe or not despite the amenities I bestow my taste buds, I’m not by nature a self-pamper. Case and point: I went an entire year without haircut, not even so much as a trim. But on a recent day off and a whim, I began what might have just developed into a permanent stretch of spoiling myself. Within the last week, I’ve indulged in a haircut, my first professional massage and an inaugural trip to a bed and breakfast. During my stay at said B&B, I discovered an abandoned cooking custom – the multi-course breakfast. Being a person who usually opts for extra sleep and skips the breakfast, I found the idea of a four-course breakfast extraordinarily decadent. Really, what better way to start the morning that with a little lavishment?

If you live the life I lead, likely you don’t have the time to slave away weekday mornings in the kitchen attempting to Julia Child your way into elaborate multi-course breakfasts. Instead of a four-course, try a two-course: savory and sweet – never skimp on the dessert courses – trade a hustled Tuesday for a more relaxed Saturday AM – perhaps after a trip to St. Paul’s Lowertown Farmer’s Market – and I have two recipes that will have you whipping up delicious, local ingredients into a fancy, deceptively intricate breakfast.

Start with two simple ingredients: fresh asparagus and locally-produced organic eggs. Asparagus and eggs have a natural affinity. Paired together they exude both luxury and freshness, not to mention flavor. A simple vegetable frittata highlights the best of what’s in season right now while providing a satisfying and light spring/summer meal. The recipe is very forgiving and you can adjust the vegetables and garnishes to reflect what you have on hand, or what looks best at the market. It’s equally as tasty subbing zucchini for asparagus, using the method below, or subbing spinach by adding a large hand-full of chopped spinach moments before you add the egg mixture so it just barely wilts. If you decide to make this for lunch with a few guests, I suggest you serve it with some crust bread from Grand Avenue’s Cafe Latte, local butter – another Farmer’s Market purchase! – and a tangy, light and crisp Sancerre from my favorite St. Paul wine shop, Cathedral Hill’s Solo Vino. You’ll impress yourself and your guests with your culinary talents.

Spring Vegetable Frittata
10 to 12 – asparagus spears, chopped
1/2 – red onion, sliced
8 – crimini or white mushrooms, sliced
fresh basil or chives (to garnish)
6 – large eggs
1/4 cup of milk or cream
2 – 3 tbsp. butter
1/2 cup shredded cheese (Manchego, Parmesan or other hard aged cheese)
cracked black pepper
coarse sea salt

Preheat Oven to 375 degrees.
Chop asparagus spears into approximately 3/4″ lengths, discarding woody stem portions. Chop onion in half and then slice; Slice mushrooms into 3 to 4 slices each. Add 1 to 2 tsp of butter (or olive oil) to preheated oven safe skillet. Once butter is melted add asparagus, onion and mushrooms and saute until asparagus is tender and mushrooms have browned. While vegetables are cooking crack eggs into a bowl, whisk lightly and add milk or cream, shredded cheese, and salt / freshly cracked black pepper to taste. When vegetables are ready turn skillet down to low and add 1 tbsp. butter to vegetable mixture. When butter is melted, add egg mixture and ensure vegetables are covered. After approximately 2 minutes on the stovetop, transfer skillet to the over and bake until just set (approximately 12 min). Serve with a chiffonade of fresh basil or chives and a pinch of flaky sea salt.

Don’t forget dessert! Eating dessert with breakfast is hardly a new culinary trend. At a proper full Irish breakfast (aka a “fry”) one can find sweet pies and puddings and the British Isles are famous for their multiple-course breakfasts including a sugary finale. In the spirit of this “let them eat cake” breakfast mantra, for a course finale going with seasonal, summer treat that’s easy to find and we can’t get enough of – rhubarb.

Strawberry Rhubarb Pie

Preheat oven to 350 degrees F.

1 package (2-crust size) frozen pie crusts, thawed

1 1/2 pound sliced and trimmed fresh rhubarb
3 1/2 cups strawberries, trimmed and sliced or halved
1/2 cup brown sugar
1/2 cup white sugar
1/4 cup cornstarch
1 tablespoon ground cinnamon
1/4 teaspoon salt
1 large egg yolk blended with
1 teaspoon water
non-stick cooking spray

Stir together the rhubarb, strawberries, sugars, cornstarch, cinnamon, and salt until the fruit is well coated. Put one pie crust into a pie pan coated with non-stick spray. Pour the filling into the pan. Use the remaining pie crust for the top of the pie, crimping the edges to seal the pie. Trim excess crust from the edge of the pie. Either poke the top of the pie with a fork many times, or make some small slits with a knife, to all the steam out. Glaze the top of the pie with the egg/water mixture. Reduce oven to 350 degrees F, and bake pie until the center thickens, anywhere from an hour to an hour and a half ovens vary. Be sure to remove the pie and let it cool completely before eating, or it will be mushy.

And voila, approximately 1 hour to an hour and a half later you have an impressive, dual-course, local savvy breakfast with all the bells and whistles of a elegant bed and breakfast, sans the complexity, the money and the elbow grease.