Extravagance and luxury — that’s what we do at the inn, and it starts first thing in the morning. Blurring the lines between last night’s dessert and this morning’s breakfast, this dish is for luxuriously sleeping in and enjoying leisurely room service from an unseen kitchen and unknown dishwasher. At home, though, someone is going to have to stay up late or get up first. No worries. This sort of bright karma first thing in the morning is guaranteed to set the cook up for a day of earthly rewards.
Make the Blueberry Stew and Lemon Verbena Curd up to 1 day in advance. Make and bake the Nutmeg Breakfast Bakes just before serving.
Ingredients
Blueberry Stew
Wild blueberries are sweetened with maple syrup and brightened with lemon. Vanilla balances the fruit’s flavour, while the cornstarch thickens the juices.
- Fresh or Frozen Wild Blueberries 2 cups
- Pure Maple Syrup ½ cup
- Zest of 1 Lemon
- Juice of ½ Lemon
- Pure Vanilla Extract ¼ tsp
- Cornstarch 1 Tbs
Lemon Verbena Curd
Lemon curd tastes like thick lemonade. It’s the perfect smear of tangy, bright flavour to balance the sweet blueberries.
- Sugar ½ cup
- Fresh Lemon Verbena Leaves 12Â (Or leaves from 6 sprigs fresh thyme or 4 sprigs fresh rosemary).
- Zest and Juice of 3 Lemons
- Egg Yolks 4
- Pure Vanilla Extract 1 tsp
- Butter 6 Tbs, softened
Nutmeg Breakfast Bakes
The ratio of eggs, milk, and flour in this batter makes it soufflé into a light, tender pastry. It’s a particularly tasty way to show off nutmeg’s perfume, but feel free to try other spices such as cinnamon or cardamom.
- Whole Milk 1 cup
- Eggs 4
- All-Purpose Flour 1 cup
- Sugar 2 Tbs
- Freshly Grated Nutmeg 1 tsp
- Pure Vanilla Extract 1 tsp
- Salt ¼ tsp
- Zest of 1 Orange
Cook It
- Make the Blueberry Stew: In a small saucepan, combine the blueberries, maple syrup, lemon zest and juice, vanilla, and cornstarch. Stir gently over medium-high heat for a few minutes, until the mixture simmers and thickens. Remove from the heat and reserve until needed. Serve warm.
- Make the Lemon Verbena Curd: Measure the sugar, herb leaves, and lemon zest into a food processor, using a small bowl attachment if you have one. Process, scraping down the sides once or twice, until finely minced and fragrant. Transfer to a medium saucepan along with the lemon juice, egg yolks, vanilla, and butter. Stir continuously over medium heat as a beautiful sauce smooths and thickens, 5 minutes or so. Do not let it boil. Transfer to a storage container. Use immediately or tightly seal and refrigerate until breakfast.
- Make the Nutmeg Breakfast Bakes: Preheat the oven to 425°F. Turn on the convection fan if you have one. Place six 6-inch lightly oiled cast-iron skillets in the oven. (Alternatively, you can use six 8-ounce ramekins placed on a baking sheet).
- In a high-speed blender or food processor, combine the milk, eggs, flour, sugar, nutmeg, vanilla, salt, and orange zest. Process until thoroughly combined. Carefully divide the batter among the preheated moulds. Bake until golden brown and puffed, about 20 minutes. Rest for a few minutes before serving.
- Plate and Presentation: Top with a dollop of Lemon Verbena Curd. Add a heaping spoonful of the Blueberry Stew on top of the Nutmeg Breakfast Bakes.
