The leaves on the North Fork don’t really change until the end of October with colors piquing in November. The farmstands along Routes 25 and 48 are packed with miles of pumpkins of all different types and sizes. I love anything made with pumpkin, especially at breakfast. If you have a chance to head out to the North Fork, stop at any of our farmstands and pick up a cheese pumpkin for a pumpkin bread to serve in place of coffee cake for breakfast with some delicate Spinach-baked eggs.
Menu, Autumn Breakfast for 4
Spinach-mushroom baked eggs in ramekinsPumpkin Walnut bread Beverages: Coffee, tea and a bottle of Merlot Rose Wine from Croteaux Vineyards
Ingredients for spinach-mushroom-baked eggs 1 lb
. fresh farmstand spinach from Sang Lee Farms
1/4 lb. Shitake, Cremini or button mushrooms
Farm fresh eggs from, 2 person guest (egg stand on route 25)
Pumpkin Bread Best to make the day before your gathering
Start with 15 ounces of oven baked Krupski Farms (Route 25 in Peconic, across the street from the Pindar Vineyards) pumpkin, peeled with seeds removed. Place in food processor and puree. If fresh not available, use a 15 ounce can of organic pumpkin puree.
Preheat your oven to 375 degrees and coat a loaf pan with olive oil or butter. Dust with flour and tap off excess.
In a large bowl mix together wet ingredients: pumpkin puree, oil, brown sugar and apple juice until smooth. In
another bowl mix dry ingredients: baking soda, flour, salt cinnamon, nutmeg, cloves and ginger and stir.
Now add the dry ingredients to the wet ingredients and fold gently.
Now turn down oven to 350 before pouring complete mixture into loaf pan.
Bake for 45 minutes until center begins to rise. The cover with baking foil and bake for another 10 minutes covered. The loaf is done when you prick the center with a skewer and it comes out clean.
Baked Spinach-Mushroom Eggs
One hour before serving, saute mushrooms and shallots until light golden color. Add rinsed, dried
spinach and saute until slightly wilted. and salt to taste and set aside. Butter large ramekins or custard dish (enough to hold spinach-mushroom mixture and two eggs. Divide veggies equally among ramekins coating the bottom. Half hour before serving, crack two eggs in each dish and place in deep baking dish with one inch of water. These eggs will steam cook from the vapor of the water in the “bain marie” and the yolk will become cloudy. Bake for 15 minutes at 350.
Wine: Croteaux Merlot 314 Rose from Croteaux Vineyards
This Rose is crisp yet rich with bold dark fruit and acidity. It’s not a Rose for the light-hearted. Medium bodied with a tinted cantelope color. Notes of citrus and melon with an underlying earthy & rustic quality. Finishing with cranberries and a refreshing acidity. Great review from Lenn Thompson of LennDevours from his New York Cork Report. To read Lenn’s review click here>>>
Blend: 100% Merlot
Clone: 314 – French, St Emilion
Harvest: Hand Picked
Fermentation: 90% Stainless Steel, 10% Oak